Power ultrasound generates a number of effects resulting from cavitation bubble collapse that are beneficial in food processing. Some of the most useful applications are ultrasonically assisted extraction, emulsification, viscosity changes, protein modification, crystallization, sterilization, drying, and the ...
Thus, it is likely that PUS would be an emerging and promising technology for meat processing [9], [10]. However, the use of PUS may result in quality impairments through the degradation of nutritional compounds, as well as the production of off-flavors caused by lipid and/or protein ...
Chakraboty, P. K., & Pillai, S. A. (1977). Application of cryogenics in fish processing.Indian Journal of Cryogen, 2(4), 260–6. Google Scholar Chemat, F., Zill-e, H., & Khan, M. K. (2011). Applications of ultrasound in food technology: processing, preservation and extraction.U...
Ultrasound-assisted technology as a new non-thermal processing technology has been widely used in food industry [16]. Zhang et al. [17] investigated the effects of ultrasound pretreatment on the en- zymolysis and structural characterization of wheat gluten, and the re- sults showed that the...
ed that HHP, as post-processing listericidal treatment, was more effective (both immediately and long term) than the use of nisin. Biopreservation and natural antimicrobials have been also exten- sively used in the meat industry to increase flavor and extend shelf- life of the products (Ay...
Brazil 2. Power Analysis and Processing Research Group, Federal University of Technology,Paraná. Brazil Renewable Energy & Power Quality Journal 20 No.9, 12th May 2011 ISSN 2172-038X 477 Proposal for the use of solar heaters in small residences of Curitiba Alysson M. Schuindt, Marcus A. ...
in very diverse environments and selection decisions are made at the seedstock level without good linkages to performance metrics in the commercial cow-calf, feedlot, or processing sector. Also, the beef industry is comprised of multiple breeds and breed associations all collecting separate data, ...
meat processingIn the field of agricultural and food processing, high power ultrasound (HPUS) is recognized as a green, physical and non-thermal technology in improving the safety and quality of foods. The functional properties of food proteins are responsible for texture, yield and organoleptic ...
Ultrasound and meat quality: A review 2019, Ultrasonics Sonochemistry Show abstract Effects of freezing on cell structure of fresh cellular food materials: A review 2018, Trends in Food Science and Technology Show abstract Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture ...
Ultrasound Lupin protein Pretreatment Anti-nutritional factors Anti-technological factors Techno-functional properties 1. Introduction The global population is growing rapidly, driving an increased demand for novel protein sources. In this context, legume proteins have emerged as a promising alternative that...