Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonicat...

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Bibliografiske detaljer
Udgivet i:Ultrason Sonochem
Main Authors: Carrillo-Lopez, Luis M., Garcia-Galicia, Ivan A., Tirado-Gallegos, Juan M., Sanchez-Vega, Rogelio, Huerta-Jimenez, Mariana, Ashokkumar, Muthupandian, Alarcon-Rojo, Alma D.
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2021
Fag:
Review
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7840480/
https://ncbi.nlm.nih.gov/pubmed/33508590
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.ultsonch.2021.105467
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