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

dc.creatorArvanitoyannis I.S., Kotsanopoulos K.V., Savva A.G.en
dc.date.accessioned2023-01-31T07:33:31Z
dc.date.available2023-01-31T07:33:31Z
dc.date.issued2017
dc.identifier10.1080/10408398.2013.860514
dc.identifier.issn10408398
dc.identifier.urihttp://hdl.handle.net/11615/70856
dc.description.abstractThe use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed © 2017 Taylor & Francis Group, LLC.en
dc.language.isoenen
dc.sourceCritical Reviews in Food Science and Nutritionen
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84991661081&doi=10.1080%2f10408398.2013.860514&partnerID=40&md5=44c3ee88a9097363726f7f49cf56512a
dc.subjectAccident preventionen
dc.subjectDryingen
dc.subjectFood microbiologyen
dc.subjectFreezingen
dc.subjectIndustrial researchen
dc.subjectUltrasonic testingen
dc.subjectUltrasonicsen
dc.subjectApplication costen
dc.subjectCompositional analysisen
dc.subjectConventional techniquesen
dc.subjectMicrobial inactivationen
dc.subjectOrganoleptic characteristicsen
dc.subjectQualitative characteristicsen
dc.subjectSensory characteristicsen
dc.subjectUltra-sonicationen
dc.subjectThermal processing (foods)en
dc.subjectconsumeren
dc.subjectfood industryen
dc.subjectfreezingen
dc.subjectfunctional fooden
dc.subjecthumanen
dc.subjectsafetyen
dc.subjectultrasounden
dc.subjectadverse effectsen
dc.subjectanalysisen
dc.subjectchemical phenomenaen
dc.subjectconsumer attitudeen
dc.subjectfermentationen
dc.subjectfood controlen
dc.subjectfood freezingen
dc.subjectfood handlingen
dc.subjectfood qualityen
dc.subjectfood safetyen
dc.subjectmicrobial viabilityen
dc.subjectmicrobiologyen
dc.subjectpreserved fooden
dc.subjectproceduresen
dc.subjectquality controlen
dc.subjectradiation responseen
dc.subjectsensationen
dc.subjectstandardsen
dc.subjecttrendsen
dc.subjectultrasounden
dc.subjectChemical Phenomenaen
dc.subjectConsumer Behavioren
dc.subjectFermentationen
dc.subjectFood Inspectionen
dc.subjectFood Qualityen
dc.subjectFood Safetyen
dc.subjectFood Technologyen
dc.subjectFood, Preserveden
dc.subjectFrozen Foodsen
dc.subjectHumansen
dc.subjectMicrobial Viabilityen
dc.subjectQuality Controlen
dc.subjectSensationen
dc.subjectUltrasonic Wavesen
dc.subjectUltrasonicsen
dc.subjectTaylor and Francis Inc.en
dc.titleUse of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A reviewen
dc.typejournalArticleen


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