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[1]
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Ultrasound Technology for Dairy Industry
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National Seminar on "Indian Dairy Industry - Opportunities and Challenges"
NULL |
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[2]
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Antioxidantes e inactivación enzimática del jugo de zarzamora optimizado por termoultrasonicación comparado con jugo pasteurizado Antioxidants and enzimatic inactivation of optimized blackberry juice by thermoultrasonication compared with pasteurized juice
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NULL |
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[3]
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Ultrasound modified millet starch: Changes in functional, pasting, thermal, structural, in vitro digestibility properties, and potential food applications
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Food Hydrocolloids,
2024 |
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[4]
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Innovations in Food Safety Technology
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Olivos, RB Colorado, SA González… - Food Safety,
2024 |
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[5]
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Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review
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Turkish Journal of …,
2024 |
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[6]
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Investigating the effects of UV-C and ultrasonic treatments on the shelf life of Langra mango fruits
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Iranian journal of food science and industry,
2024 |
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[7]
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Principles of Ultrasonication Processing in the Food Industry
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Advanced Research Methods in Food …,
2024 |
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[8]
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Role of Ultrasound-Assisted Mechanical Shear Force in the Preservation of Foods
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Advanced Research Methods in Food Processing …,
2024 |
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[9]
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Potential of Thermosonication Processing in the Food Industry
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Advanced Research Methods in Food …,
2024 |
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[10]
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بررسی اثر تیمارهای فرابنفش و فراصوت بر عمر پس از برداشت میوه انبه رقم لانگرا.
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Journal of Food …,
2024 |
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[11]
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Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology
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2023 |
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[12]
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Discover Food
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2023 |
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[13]
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Profil Sensori Minuman Fungsional Teh Hijau Dengan Penambahan Daun Kenikir (Cosmos caudatus) Menggunakan Ultrasonic-Assested Extraction
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2023 |
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[14]
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ВЛИЯНИЕ УЛЬТРАЗВУКОВОЙ ГОМОГЕНИЗАЦИИ НА МИКРОБИОЛОГИЧЕСКИЕ ПОКАЗАТЕЛИ ЭМУЛЬСИОННЫХ СОУСОВ
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… рынки потребительских товаров …,
2023 |
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[15]
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Ultrasound and Ultrasonic Imaging in Medicine: Recent Advances
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Acoustic Technologies in Biology and Medicine,
2023 |
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[16]
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Exploring the power of thermosonication: a comprehensive review of its applications and impact in the food industry
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Hilphy - Foods,
2023 |
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[17]
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Effects of Shear Stress Waves on Meat Tenderness: Ultrasonoporation
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Villagrana, J Madrigal-Melchor… - Foods,
2023 |
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[18]
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Non-thermal processing as a preservation tool for health-promoting beverages
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Discover Food,
2023 |
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[19]
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Effect of ultrasound‐assisted thin bed drying for retaining the quality of red bell pepper and compare the predictive ability of the mathematical model with artificial …
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Journal of Food …,
2023 |
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[20]
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Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel
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Foods,
2023 |
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[21]
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Mikrobiologiniais ir fiziniais metodais apdorotų ryžių rupinių taikymas didesnės pridėtinės vertės duonos gamyboje
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2022 |
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[22]
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Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices
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Molecules,
2022 |
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[23]
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Microbiological Inactivation by Ultrasound in Liquid Products
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Food and Bioprocess …,
2022 |
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[24]
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Microbial Evaluation of Ozone Water Combined with Ultrasound Cleaning on Crayfish (Procambarus clarkii)
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Foods,
2022 |
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[25]
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Effect of Power Ultrasound on the Activity and Structure of Food-Grade Papain
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Jiménez, PR Pokhrel… - ACS Food Science & …,
2022 |
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[26]
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Influence of Ultrasound Treatments on Food Bioactives
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Retention of Bioactives in Food …,
2022 |
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[27]
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Current Extraction and Instrumental Characterization Processes in Vegetable Oil Technology
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Journal of Characterization,
2022 |
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[28]
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EVALUACIÓN DE DOS SISTEMAS DE ULTRASONIDO DE ALTA INTENSIDAD EN LA CALIDAD DE Longissimus dorsi
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2022 |
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[29]
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СУЩЕСТВУЮЩИЕ СПОСОБЫ ОБРАБОТКИ ПИЩЕВЫХ ПРОДУКТОВ И ИХ ВЛИЯНИЕ НА ПИЩЕВУЮ ЦЕННОСТЬ И ХИМИЧЕСКИЙ СОСТАВ
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Технологии пищевой и перерабатывающей …,
2021 |
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[30]
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Održiva obrada nusproizvoda iz proizvodnje kave ultrazvukom visoke snage
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2021 |
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[31]
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Ultrasesin Gıda İşleme Ve Muhafazasında Kullanımı
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MAS Journal of Applied Sciences,
2021 |
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[32]
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Sausainių receptūros optimizavimas, praturtinant juos kokoso riešutų perdirbimo pramonės šalutiniais produktais
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2021 |
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[33]
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ВЛИЯНИЕ УЛЬТРАЗВУКА ВЫСОКОЙ МОЩНОСТИ НА ФИЗИЧЕСКИЕ СВОЙСТВА И МИКРОБНУЮ ЭКОЛОГИЮ МЯСНЫХ ПРОДУКТОВ.(ОБЗОР ЛИТЕРАТУРЫ …
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Молодежь и XXI век-2021,
2021 |
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[34]
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Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing. Photonics 2021, 8, 498
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2021 |
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[35]
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Role of pascalization in milk processing and preservation: a potential alternative towards sustainable food processing
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Photonics,
2021 |
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[36]
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Current status of non-thermal processing of probiotic foods: A review
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2021 |
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[37]
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Yağlı Tohumlarda Ultrasonik-Destekli Ekstraksiyon Yöntemi ve Avantajları
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2021 |
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[38]
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Efectos de la pared celular de Saccharomyces Cerevisae Var Boulardii para minimizar la carga de aflatoxinas en maíz destinado para consumo humano
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2021 |
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[39]
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Использование ультразвука в пищевой индустрии
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2021 |
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[40]
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Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review
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Food Research …,
2021 |
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[41]
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The effect of ultrasound treatment in combination with nisin on the inactivation of Listeria innocua and Escherichia coli
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Merino… - Ultrasonics …,
2021 |
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[42]
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A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound
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Ultrasonics …,
2021 |
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[43]
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Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review
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Critical Reviews in …,
2021 |
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[44]
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Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry—A review
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… Reviews in Food …,
2021 |
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[45]
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Использование ультразвука в пищевой промышленности
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2021 |
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[46]
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Bacteriocinas: uma alternativa promissora na bioconservação de alimentos
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Repositório Institucional Pantheon,
2021 |
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[47]
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Varškės sūrių vertės padidinimas panaudojant Oryza sativa perdirbimo šalutinius produktus ir jų įtaka kokybės rodikliams
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2021 |
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[48]
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Ультразвуковые технологии обработки сельскохозяйственной продукции
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2021 |
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[49]
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ДЕЗИНФИЦИРУЮЩАЯ ЭФФЕКТИВНОСТЬ РАБОТЫ УЛЬТРАЗВУКА ВЫСОКОЙ МОЩНОСТИ В ОТНОШЕНИИ ЭНТЕРОБАКТЕРИЙ (ОБЗОР ЛИТЕРАТУРЫ)
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Селекция и …,
2021 |
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[50]
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Modern kurutma yöntemlerininprunus laurocerasus meyvesinin kalite özelliklerine etkisinin araştırılması
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2020 |
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[51]
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Potential applications of ultrasound in food processing
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Indian Food Industry Mag,
2020 |
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[52]
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Nitrogen-Nanobubble technology to improve the shelf-life of fish: A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in …
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2020 |
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[53]
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Osmo-sonication drying and their effect on bioactive compounds, antioxidant and colour properties of apple rings
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2020 |
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[54]
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Ultrasound‐steam combination process for microbial decontamination and heat transfer enhancement
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2020 |
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[55]
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Effect of Ultrasound on Bioactive Components of Fruit Juices
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2020 |
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[56]
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A multi-scale analysis of the microbial response of Listeria to novel processing technologies, as affected by system (micro) structure and natural microflora
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2020 |
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[57]
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Inativação microbiana e leite cru refrigerado pelo método de termo-sonicação
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2020 |
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[58]
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Efecto del tiempo de sonicación sobre los principales carotenoides, actividad antioxidante lipofílica y color de jugo de naranja
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THESIS,
2020 |
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[59]
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Manothermosonication: Inactivation and effects on soymilk enzymes
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2020 |
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[60]
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Characterization of Moringa oleifera leaf polysaccharides extracted by coupling ionic liquid separation system with ultrasound irradiation
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2020 |
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[61]
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Freezing and freeze-drying of strawberries with an additional effect of micro-vibrations
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2020 |
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[62]
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Recent nano-, micro-and macrotechnological applications of ultrasonication in food-based systems
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2020 |
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[63]
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Manothermosonication: Inactivation and effects on soymilk enzymes.
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2020 |
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[64]
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An innovative method of immersion vacuum cooling for cooked meat products: immersion vacuum cooling with ultrasonic assistance
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2020 |
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[65]
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Effects of maturity and processing on quality properties of the watermelon (Citrullus lanatus) fruit juice
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2019 |
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[66]
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Design and Experimental Validation of an Ultrasonic Reactor for Rapid Pasteurization of Fruit Juices
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2019 |
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[67]
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Importance and Applications of Ultrasonic Technology to Improve Food Quality
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2019 |
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[68]
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Ultrasonic Technology and Its Applications in Quality Control, Processing and Preservation of Food: A Review
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2019 |
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[69]
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Ultrasound Applications in Fruit and Vegetable Processing
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Bursa Uluda? üniversitesi Ziraat Fakültesi Dergisi,
2019 |
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[70]
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Nonthermal Processing of Dairy Beverages
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2019 |
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[71]
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Manothermosonication: Inactivation of Escherichia coli and Staphylococcus aureus
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Journal of Food Engineering,
2019 |
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[72]
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Efecto del tiempo de exposición al ultrasonido y la temperatura en las propiedades fisicoquímicas, contenido de vitamina C y microbiológicas de la pulpa de zarzamora (rubus floribundus kunth)
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DISSERTATION,
2019 |
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[73]
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Elisabete MC Alexandre1, 2, Carlos A. Pinto1, Sılvia A. Moreira1, 2
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2019 |
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[74]
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Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories
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2019 |
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[75]
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Recent Advances in Ultrasound Application as a Novel Technique in Analysis, Processing and Quality Control of Fruits, Juices and Dairy Products Industries: A …
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2019 |
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[76]
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Emergence and Era of Ultrasonic's in Fruit Juice Preservation: A Review
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2019 |
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[77]
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EFECTO DEL TIEMPO DE EXPOSICIÓN AL ULTRASONIDO Y LA TEMPERATURA EN LAS PROPIEDADES FISICOQUÍMICAS, CONTENIDO DE VITAMINA CY …
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2019 |
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[78]
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Efecto del tiempo de exposición al ultrasonido y la temperatura en las propiedades fisicoquímicas, contenido de vitamina C y microbiológicas de la pulpa …
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2019 |
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[79]
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Efecto del tiempo de exposición al ultrasonido y la temperatura en las propiedades fisicoquímicas, contenido de vitamina C y recuento de mohos y levaduras …
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2019 |
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[80]
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Comparing plant–insect trophic transfer of Cu from lab-synthesised nano-Cu (OH) 2 with a commercial nano-Cu (OH) 2 fungicide formulation
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Environmental …,
2019 |
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[81]
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Application of Emerging Technologies for Low Acid Liquid Foods
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2019 |
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[82]
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Advanced Preservation Technologies for Milk and Milk Products
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… Technologies in Dairy Science (Rani R …,
2019 |
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[83]
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Efecto del tiempo de exposición al ultrasonido en las propiedades fisicoquímicas y microbiológicas del filete de pota (dosidicus gigas)
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2019 |
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[84]
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Effects of food additives and preservatives on processed food
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Asian Journal of Science and Applied Technology,
2018 |
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[85]
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Non thermal techniques for dairy food processing applications.
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International Journal of Agricultural …,
2018 |
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[86]
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Liberación de compuestos antioxidantes de ajenjo (Artemisia absinthium) y aranthó (Decatropis bicolor) por diferentes métodos de extracción.
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2018 |
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[87]
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Otimização da extração assistida por ultrassom de antocianinas e fenólicos totais de frutas vermelhas produzidas no Brasil
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THESIS,
2018 |
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[88]
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Сравнительная оценка влияния натуральных антимикробных веществ и обработки ультразвуком на поверхностную микрофлору мясных …
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2018 |
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[89]
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Otimização da produção do quefir de água
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2018 |
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[90]
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OTIMIZAÇÃO DA EXTRAÇÃO ASSISTIDA POR ULTRASSOM DE ANTOCIANINAS E FENÓLICOS TOTAIS DE FRUTAS VERMELHAS PRODUZIDAS NO …
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2018 |
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[91]
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Дослідження процесів силової взаємодії акустичного апарату із оброблювальним технологічним середовищем
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2018 |
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[92]
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Ultrasound for improving the preservation of chicken meat
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2018 |
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[93]
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Ultrasound Application to Improve Meat Quality
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Descriptive Food Science,
2018 |
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[94]
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Ultrasound and meat quality: A Review
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Ultrasonics Sonochemistry,
2018 |
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[95]
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СРАВНИТЕЛЬНАЯ ОЦЕНКА ВЛИЯНИЯ НАТУРАЛЬНЫХ АНТИМИКРОБНЫХ ВЕЩЕСТВ И ОБРАБОТКИ УЛЬТРАЗВУКОМ НА ПОВЕРХНОСТНУЮ …
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2018 |
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[96]
|
Ultrasound Technology: A Non-thermal Approach to Fruit Juice Preservation
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Journal of Agricultural Engineering and Food Technology,
2018 |
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[97]
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SIVI YUMURTADA ULTRASES TEKNİĞİ KULLANIMININ ÜRÜNÜN BAZI FİZİKSEL VE FONKSİYONEL ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ
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2018 |
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[98]
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Модульная установка обработки жидкости инфракрасным, ультрафиолетовым облучением и ультразвуком
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2018 |
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[99]
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Energy Saving Food Processing
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Sustainable Food Systems from Agriculture to Industry,
2018 |
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[100]
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The role of emerging technologies to ensure the microbial safety of fresh produce, milk and eggs
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Current Opinion in Food Science,
2018 |
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[101]
|
The effect of ultrasound-assisted vacuum drying on the drying rate and quality of red peppers
|
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Journal of Thermal Analysis and Calorimetry,
2018 |
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[102]
|
Recent Food Preservation Techniques Employed in the Food Industry
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Microbial Biotechnology,
2018 |
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[103]
|
Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave‐assisted vacuum frying
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Journal of food process engineering,
2018 |
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[104]
|
Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality
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|
Food Bioscience,
2018 |
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[105]
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Investigation of the processes of the acoustic apparatus with the processing technological environment power interaction
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2018 |
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[106]
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Screening the Physicochemical Properties of Thermosonically Treated Pomelo Juice
|
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2018 |
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[107]
|
Ultrasonication: An Advanced Technology for Food Preservation
|
|
2017 |
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[108]
|
Исследование влияния ультразвуковой обработки в жидких средах различного состава на поверхностную микрофлору мясных полуфабрикатов
|
|
2017 |
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[109]
|
Evaluation of Meat Sensory Attributes
|
|
2017 |
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[110]
|
Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri
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Journal of Central European Agriculture,
2017 |
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[111]
|
Effect of blanching and thermal preservation on rheology of curry leaf puree
|
|
Journal of Food Measurement and Characterization,
2017 |
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[112]
|
THE EFFECT OF SOXHLET AND ULTRASONIC-ASSISTED EXTRACTION ON ANTIOXIDANT COMPONENTS AND ANTIOXIDANT PROPERTIES OF …
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2017 |
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[113]
|
New technologies for sanitization of fresh dairy products
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2017 |
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[114]
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Thermal and non-thermal processing of kelulut honey: effect on physicochemical properties, brown pigment and antioxidant activity
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2017 |
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[115]
|
APLICACIÓN DE LA TECNOLOGIA DE ULTRASONIDOS PARA LA ESTERILIZACIÓN DE ALIMENTOS
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VIII SYMPOSIUM INTERNACIONAL SOBRE TECNOLOGíAS ALIMENTARIAS,
2017 |
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[116]
|
Efecto de tiempo de exposición al ultrasonido (40 Khz) en las caracteristicas fisicoquimicas, recuento de bacterias aerobias mesófilas y aceptabilidad general de la …
|
|
2017 |
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[117]
|
Advances in Meat Processing Technology
|
|
2017 |
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[118]
|
The effect of soxhlet and ultrasonic-assisted extraction on antioxidant components and antioxidant properties of selected south algerian red potatoes cultivars
|
|
2017 |
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[119]
|
Ultrasound applications in the meat industry
|
|
2017 |
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[120]
|
Efecto de tiempo de exposición al ultrasonido (40 Khz) en las características fisicoquímicas, recuento de bacterias aerobias mesófilas y aceptabilidad general de la pulpa de mango (mangifera indica L.) variedad Edward
|
|
THESIS,
2017 |
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[121]
|
Non-Thermal Pasteurization of Fruit Juice Using Continuous Flow LED Applicator
|
|
2017 |
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[122]
|
1 Ultrasound Applications
|
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2017 |
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[123]
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The Uses of Ultrasound in Food Technology
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|
BOOK OF ABSTRACTS,
2017 |
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[124]
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Ultrasound assistance in Food Processing–A promising concept
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BEVERAGE & FOOD WORLD,
2016 |
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PHYSICO CHEMICAL PROPERTIES OF LIQUID MIXTURES AND BIO LIQUIDS
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2016 |
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Principles of ultrasonic technology for treatment of milk and milk products
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2016 |
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Optimiranje priprave uzoraka za analizu polifenolnih spojeva u kožici grožđa tekućinskom kromatografijom visoke djelotvornosti
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2016 |
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[128]
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Principles of Ultrasonic Technology for Treatment of Milk and Milk Products
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2016 |
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[129]
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Ultrasonic studies of honey at different moisture content and temperatures
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Thesis,
2016 |
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[130]
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Comportamiento ultrasónico de varias chalconas en algunos disolventes a diferentes temperaturas
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2016 |
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[131]
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Principles of Ultrasonic Technology for Treatment of Milk and Milk Products
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Food Process Engineering,
2016 |
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Optimización de las condiciones de termoultrasicación del jugo de zarzamora sobre las características fisicoquímicas, microbiológicas y antioxidantes
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2016 |
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Chapter 7 Principles of Ultrasonic Technology for Treatment of Milk and Milk Products
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2016 |
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US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk
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LWT-Food Science and Technology,
2016 |
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[135]
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Ultrasonic behavior of various chalcones in some solvents at different temperatures
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Revista Colombiana de Ciencias Químico,
2016 |
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[136]
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Ultrasonic phytosanitation of pinewood nematode infected wood
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Maderas. Ciencia y tecnología,
2016 |
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[137]
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Optimisation of ultrasound‐assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology
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Journal of the Science of Food and Agriculture,
2016 |
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[138]
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Calidad y estabilidad de smoothies de fruta y/o verdura procesados mediante altas presiones hidrostáticas
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Proyecto de investigación:,
2016 |
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Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)
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Journal of Food Science and Technology,
2016 |
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Power ultrasound in meat processing
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Meat Science,
2015 |
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Application of Ultrasonic Waves on Maintaining Freshness of Tilapia Fillet
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Jurnal Pengolahan Hasil Perikanan Indonesia,
2015 |
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Survival, Injury and Inactivation of Human Bacterial Pathogens in Foods: Effect of Non-Thermal Treatments
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Foodborne Pathogens and Food Safety,
2015 |
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Optimization of Ultrasound Assisted Osmotic Dehydration of Sweet Potato (Ipomea batatas) Using Response Surface Methodology
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Journal of the science of food and agriculture,
2015 |
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[144]
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Effectiveness of UV sanitization of vegetables using polymerase chain reaction and microbial culture techniques
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2015 |
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[145]
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APLIKASI GELOMBANG ULTRASONIK SEBAGAI ALTERNATIF UNTUK MEMPERTAHANKAN KESEGARAN FILLET IKAN NILA
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Dissertations and Theses,
2015 |
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[146]
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Antioxidantes e inactivación enzimática del jugo de zarzamora optimizado por termoultrasonicación comparado con jugo pasteurizado
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2015 |
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[147]
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超声波辅助渗透脱水预处理的农产品干制研究进展
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亚热带农业研究,
2015 |
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[148]
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Evaluación del efecto de la aplicación de tecnologías emergentes (ultrasonido y ultravioleta) sobre la calidad fisicoquímica, microbiológica y sensorial de jugo …
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2015 |
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BİBERLERİN KURUTULMASINDA KALİTE ÖZELLİKLERİNİN İYİLEŞTİRİLMESİ AMACIYLA ULTRASON DESTEKLİ VAKUM
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Dissertation,
2015 |
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[150]
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Optimización de las condiciones de termoultrasonicación del jugo de zarzamora sobre las características fisicoquímicas, microbiológicas y antioxidantes.
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2015 |
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Biberlerin kurutulmasında kalite özelliklerinin iyileştirilmesi amacıyla ultrason destekli vakum kurutma yönteminin uygulanması
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2015 |
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[152]
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Foodborne pathogens and food safety
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2015 |
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[153]
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Antioxidantes e inactivación enzimática del jugo de zarzamora optimizado por termoultrasonicación comparado con jugo pasteurizado Antioxidants and enzimatic inactivation of optimized blackberry juice by thermoultrasonication compared with pasteurized juice
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DISSERTATION,
2015 |
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[154]
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Ultrasonic treatment of milk
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Dairy industry,
2014 |
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[155]
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Перспективы ультразвуковой обработки молока
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2014 |
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[156]
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Yüksek Lisans Tezi
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2006 |
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Desarrollo de una bebida natural con potencial simbiótico empleando frutos ricos en antocianinas
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