Direct contact ultrasound in food processing: impact on food quality

HIGHLIGHTS

• who: Ignacio Álvarez from the Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-, (Universidad de Zaragoza-CITA), Zaragoza, Spain have published the research: Direct Contact Ultrasound in Food Processing: Impact on Food Quality, in the Journal: (JOURNAL)

SUMMARY

Since the twentieth century, non-thermal food processing technologies such as pulsed electric fields (PEF), high hydrostatic pressure (HPP), ultrasound (US), UV light, cold plasma and irradiation (IR) have been widely investigated. One of these non-thermal food processing . . .

 



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