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

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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Bibliographic Details
Main Authors: Luis M. Carrillo-Lopez, Ivan A. Garcia-Galicia, Juan M. Tirado-Gallegos, Rogelio Sanchez-Vega, Mariana Huerta-Jimenez, Muthupandian Ashokkumar, Alma D. Alarcon-Rojo
Format: Article
Language:English
Published: Elsevier 2021-05-01
Series:Ultrasonics Sonochemistry
Subjects:
Dairy
Ultrasound
Properties
Non-thermal
Processing
Emerging technologies
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417721000080

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http://www.sciencedirect.com/science/article/pii/S1350417721000080

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