Ultrasonics in food processing – Food quality assurance and food safety

In recent years, ultrasound technology has been used as an alternative processing option to conventional thermal approaches. Ultrasonication can pasteurize and preserve foods by inactivating many enzymes and microorganisms at mild temperature conditions, which can improve food quality in addition to...

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Bibliographic Details
Published in:Trends in food science & technology 2012-08, Vol.26 (2), p.88-98
Main Authors: Chandrapala, Jayani, Oliver, Christine, Kentish, Sandra, Ashokkumar, Muthupandian
Format: Article
Language:English
Subjects:
Biological and medical sciences
enzymes
Food industries
food processing
food quality
food safety
Fundamental and applied biological sciences. Psychology
General aspects
Hygiene and safety
microorganisms
pasteurization
quality control
temperature
ultrasonics
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