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Impact of Ultrasound on Food Constituents


Brnčić, Mladen; Šic Žlabur, Jana
Impact of Ultrasound on Food Constituents // Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges / Roohinejad, Shahin, Koubaa, Mohamed, Greiner, Ralf, Mallikarjunan, Kumar (ur.).
Cham, Switzerland: Springer, 2019. str. 69-94


Naslov
Impact of Ultrasound on Food Constituents

Autori
Brnčić, Mladen ; Šic Žlabur, Jana

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges

Urednik/ci
Roohinejad, Shahin, Koubaa, Mohamed, Greiner, Ralf, Mallikarjunan, Kumar

Izdavač
Springer

Grad
Cham, Switzerland

Godina
2019

Raspon stranica
69-94

ISBN
978-3-030-18190-1

Ključne riječi
Ultrasound ; Food quality ; Nutritional properties ; Fruits and Vegetables ; Meat products ; Diary products

Sažetak
Ultrasound is one of the non-invasive technologies, which successfully find a widespread use in numerous processes in food technology. It represents one of the novel technologies that in a very short time rapidly found evolution and implementation in various food industry processes and commercial products. Some of the mentioned food processes in which ultrasound finds its application include drying, freezing, homogenization, sterilization, extraction, bleaching, crystallization, emulsification and filtration. Specific equipment required in mentioned food industry applications is constructed to fit ultrasound principles and nowadays successfully applied even at the level of larger capacity and industrial scale. All mentioned prove that ultrasound is successfully implemented and commercialized in the food industry and for the food products such as fruits and vegetables (dried, juices), meat, and dairy products (milk, cheese, chocolate)

Izvorni jezik
Engleski



POVEZANOST RADA


Profili:

Avatar Url Mladen Brnčić (autor)

Avatar Url Jana Šic Žlabur (autor)

Citiraj ovu publikaciju

Brnčić, Mladen; Šic Žlabur, Jana
Impact of Ultrasound on Food Constituents // Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges / Roohinejad, Shahin, Koubaa, Mohamed, Greiner, Ralf, Mallikarjunan, Kumar (ur.).
Cham, Switzerland: Springer, 2019. str. 69-94
Brnčić, M. & Šic Žlabur, J. (2019) Impact of Ultrasound on Food Constituents. U: Roohinejad, Shahin, Koubaa, Mohamed, Greiner, Ralf, Mallikarjunan, Kumar (ur.) Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges. Cham, Switzerland, Springer, str. 69-94.
@inbook{inbook, year = {2019}, pages = {69-94}, keywords = {Ultrasound, Food quality, Nutritional properties, Fruits and Vegetables, Meat products, Diary products}, isbn = {978-3-030-18190-1}, title = {Impact of Ultrasound on Food Constituents}, keyword = {Ultrasound, Food quality, Nutritional properties, Fruits and Vegetables, Meat products, Diary products}, publisher = {Springer}, publisherplace = {Cham, Switzerland} }