Direct contact ultrasound assisted freezing of chicken breast samples

Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage

(2019) Mingcheng Zhang et al.   MEAT SCIENCE

Drying characteristics, microstructure, glass transition temperature, and quality of ultrasound‐strengthened hot air drying on pear slices

(2019) Yunhong Liu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels

(2019) Qinxiu Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components

(2019) Xizhe Fu et al.   ULTRASONICS SONOCHEMISTRY

Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing

(2018) Eveline A. Menezes et al.   FOOD CHEMISTRY

Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles

(2018) Mingcheng Zhang et al.   MEAT SCIENCE

Histo-cytochemistry and scanning electron microscopy for studying spatial and temporal extraction of metabolites induced by ultrasound. Towards chain detexturation mechanism

(2018) B. Khadhraoui et al.   ULTRASONICS SONOCHEMISTRY

Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein

(2018) Y Zou et al.   POULTRY SCIENCE

In vitro digestion of beta-glucan rich cereal products results in extracts with physicochemical and rheological behavior like pure beta-glucan solutions – A basis for increased understanding of in vivo effects.

(2017) Anne Rieder et al.   FOOD HYDROCOLLOIDS

Review of Green Food Processing techniques. Preservation, transformation, and extraction

(2017) Farid Chemat et al.   Innovative Food Science & Emerging Technologies

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

(2017) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Hot air drying of purple-fleshed sweet potato with contact ultrasound assistance

(2016) Yunhong Liu et al.   DRYING TECHNOLOGY

Ultrasound induced green solvent extraction of oil from oleaginous seeds

(2016) Anne-Gaëlle Sicaire et al.   ULTRASONICS SONOCHEMISTRY

Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review

(2015) Ioannis S. Arvanitoyannis et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses

(2015) Lina Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Direct contact ultrasound assisted freezing of mushroom (Agaricus bisporus): Growth and size distribution of ice crystals

(2015) Md. Nahidul Islam et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish

(2015) Bao-guo Xu et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

(2014) Ke Li et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Enhancement of Food Processes by Ultrasound: A Review

(2013) Yang Tao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Applications of ultrasound in analysis, processing and quality control of food: A review

(2012) T.S. Awad et al.   FOOD RESEARCH INTERNATIONAL

Modification of cell structure and mass transfer in potato tissue by contact ultrasound

(2012) Katharina Schössler et al.   FOOD RESEARCH INTERNATIONAL

Novel contact ultrasound system for the accelerated freeze-drying of vegetables

(2012) Katharina Schössler et al.   Innovative Food Science & Emerging Technologies