The Use of Ultrasound and Combined Technologies in Food Preservation
Yazarlar (2)
Prof. Dr. Aslıhan DEMİRDÖVEN
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Ege Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Food Reviews International |
| Dergi ISSN | 8755-9129 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q1 |
| Makale Dili | İngilizce |
| Basım Tarihi | 12-2008 |
| Cilt No | 25 |
| Sayı | 1 |
| Sayfalar | 1 / 11 |
| DOI Numarası | 10.1080/87559120802306157 |
| Makale Linki | http://www.tandfonline.com/doi/abs/10.1080/87559120802306157 |
| Özet |
| Ultrasound techniques find use in the food industry in both the analysis and modification of foods. Microbial and enzyme inactivation are other applications of ultrasound in food processing. The use of ultrasound on its own in the food industry for bacterial destruction is currently unfeasible; however, the combination of ultrasound and pressure and/or heat shows considerable promise. The future of ultrasound in the food industry for bactericidal purposes lie in thermosonication, manosonication, and manothermosonication, as they are more energy-efficient and result in the reduction of microbial and enzyme activity when compared to conventional heat treatment. The use of ultrasound and combined technologies, mechanisms, and effects of ultrasound combinations are discussed in this review. |
| Anahtar Kelimeler |
| Manosonication | Manothermosonication | Thermosonication | Ultrasound |
Science Direct
The Use of Ultrasound and Combined Technologies in Food Preservation
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 117 |
| SCOPUS | 150 |
| Google Scholar | 259 |