Pregled bibliografske jedinice broj: 1011887
Impact of Ultrasound on Food Constituents
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: Springer, 2019. str. 69-94
CROSBI ID: 1011887 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
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
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
