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Ultrasound modification of techno-functional, structural, and physico-chemical properties of legume proteins: A Review
V. Saran, R. Pavithra, Vinay Koli, Pathare Ashutosh Dattatrya, T. Nikashini, R. Ashika, N.A. Nanje Gowda and C.K. Sunil Food Bioscience 104456 (2024) https://doi.org/10.1016/j.fbio.2024.104456
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Milk: A Natural Guardian for the Gut Barrier
Yanli Wang, Yiyao Gong, Muhammad Salman Farid and Changhui Zhao Journal of Agricultural and Food Chemistry 72(15) 8285 (2024) https://doi.org/10.1021/acs.jafc.3c06861
Extraction and purification of α-pinene; a comprehensive review
Mohammad Mahdi Karimkhani, Mahmoud Nasrollahzadeh, Mehdi Maham, Abdollah Jamshidi, Mohammad Saeed Kharazmi, Danial Dehnad and Seid Mahdi Jafari Critical Reviews in Food Science and Nutrition 64(13) 4286 (2024) https://doi.org/10.1080/10408398.2022.2140331
Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY
Biosynthesis of Nanoparticles Using Plant Extracts and Essential Oils
Sérgio Antunes Filho, Mayara Santana dos Santos, Otávio Augusto L. dos Santos, Bianca Pizzorno Backx, Maria-Loredana Soran, Ocsana Opriş, Ildiko Lung, Adina Stegarescu and Mohamed Bououdina Molecules 28(7) 3060 (2023) https://doi.org/10.3390/molecules28073060
Janifer Raj Xavier and Mohammad Javed Ansari 217 (2023) https://doi.org/10.1016/B978-0-323-95991-9.00009-6
Optimizing Escherichia coli O157:H7 inactivation in goat's milk by thermosonication
Yago A. A. Bernardo, Denes K. A. do Rosario, Yhan S. Mutz, Vinícius S. Castro and Carlos A. Conte‐Junior Journal of Food Process Engineering 46(6) (2023) https://doi.org/10.1111/jfpe.14188
Recent developments in ultrasound approach for preservation of animal origin foods
Akshay Rajendrabhai Bariya, Nikheel Bhojraj Rathod, Ajay Sureshbhai Patel, Jitendra Kumar Bhogilal Nayak, Rahul Chudaman Ranveer, Abeer Hashem, Elsayed Fathi Abd_Allah, Fatih Ozogul, Anet Režek Jambrak and João Miguel Rocha Ultrasonics Sonochemistry 101 106676 (2023) https://doi.org/10.1016/j.ultsonch.2023.106676
Aftab Ahmed, Farhan Saeed, Muhammad Afzaal, Ali Imran, Muhammad Awais Saleem, Noshiza Majeed and Mohammad Javed Ansari 61 (2023) https://doi.org/10.1016/B978-0-323-95991-9.00017-5
Ultrasound on Milk Decontamination: Potential and Limitations Against Foodborne Pathogens and Spoilage Bacteria
Ultrasonication as a novel processing alternative to pasteurization for camel milk: Effects on microbial load, protein profile, and bioactive properties
Microbiological Inactivation by Ultrasound in Liquid Products
Bruna Vieira Nunes, Cristiane Nunes da Silva, Sabrina Carvalho Bastos and Vanessa Rios de Souza Food and Bioprocess Technology 15(10) 2185 (2022) https://doi.org/10.1007/s11947-022-02818-z
Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity
Nayara Resende GOMES, Paola Machado PARREIRAS, Camila Carvalho MENEZES, Thaís Silva FALCO, Michele Cristina VIEIRA, Maria Cristina PASSOS and Luciana Rodrigues CUNHA Food Science and Technology 42 (2022) https://doi.org/10.1590/fst.40220
Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins
Taha Rababah, Muhammad Al-U’datt, Majdi Al-Mahasneh, Ahmad Alsaad, Sana Gammoh, Hana’a Mahili, Khaled Bny Abdhamead, Ali Almajwal, Tha’er Ajouly, Vaida Bartkute-Norkuniene and Ali Noman Journal of Food Quality 2022 1 (2022) https://doi.org/10.1155/2022/6902592
Synergistic Antibiofilm Effects of Ultrasound and Phenyllactic Acid against Staphylococcus aureus and Salmonella enteritidis
Jiaojiao Zhang, Debao Wang, Jinyue Sun, Zhilan Sun, Fang Liu, Lihui Du and Daoying Wang Foods 10(9) 2171 (2021) https://doi.org/10.3390/foods10092171
Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
Luis M. Carrillo-Lopez, Ivan A. Garcia-Galicia, Juan M. Tirado-Gallegos, Rogelio Sanchez-Vega, Mariana Huerta-Jimenez, Muthupandian Ashokkumar and Alma D. Alarcon-Rojo Ultrasonics Sonochemistry 73 105467 (2021) https://doi.org/10.1016/j.ultsonch.2021.105467
Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produced
Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing
Muhmmad Farhan Jahangir Chughtai, Muhammad Adil Farooq, Syeda Aiman Ashfaq, Sonia Khan, Adnan Khaliq, Sergey Antipov, Maksim Rebezov, Mars Khayrullin, Alla Vorobeva, Elena Nelyubina, Muthu Thiruvengadam and Mohammad Ali Shariati Photonics 8(11) 498 (2021) https://doi.org/10.3390/photonics8110498
Effect of ultrasound on the techno-functional properties of food components/ingredients: A review
Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability
Hugo Scudino, Eric Keven Silva, Andresa Gomes, Jonas T. Guimarães, Rosiane L. Cunha, Anderson S. Sant'Ana, M. Angela A. Meireles and Adriano G. Cruz Ultrasonics Sonochemistry 67 105185 (2020) https://doi.org/10.1016/j.ultsonch.2020.105185
Dairy Processing: Advanced Research to Applications
Sustainable Green Chemical Processes and their Allied Applications
Rajesh K. Srivastava Nanotechnology in the Life Sciences, Sustainable Green Chemical Processes and their Allied Applications 267 (2020) https://doi.org/10.1007/978-3-030-42284-4_9
Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties
The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese
Luis M. Carrillo-Lopez, Monica G. Juarez-Morales, Ivan A. Garcia-Galicia, Alma D. Alarcon-Rojo and Mariana Huerta-Jimenez Foods 9(3) 313 (2020) https://doi.org/10.3390/foods9030313
Listeria monocytogenes in Milk: Occurrence and Recent Advances in Methods for Inactivation
Sarah Hwa In Lee, Leandro Pereira Cappato, Jonas Toledo Guimarães, Celso Fasura Balthazar, Ramon Silva Rocha, Larissa Tuanny Franco, Adriano Gomes da Cruz, Carlos Humberto Corassin and Carlos Augusto Fernandes de Oliveira Beverages 5(1) 14 (2019) https://doi.org/10.3390/beverages5010014
Proteins: Sustainable Source, Processing and Applications
Low frequency ultrasound inactivation of thermophilic bacilli (Geobacillus spp. and Anoxybacillus flavithermus) in the presence of sodium hydroxide and hydrogen peroxide
Impact of nonthermal processing on different milk enzymes
Talha Ahmad, Muhammad Zubair Butt, Rana Muhammad Aadil, Muhammad Inam‐ur‐Raheem, Abdullah, Alaa El‐Din Bekhit, Jonas T Guimarães, Celso F Balthazar, Ramom S Rocha, Erick A Esmerino, Mônica Q Freitas, Márcia C Silva, Aysha Sameen and Adriano G Cruz International Journal of Dairy Technology 72(4) 481 (2019) https://doi.org/10.1111/1471-0307.12622
Antibacterial Effects of Ultrasound, Cinnamon Essential Oil, and Their Combination Against Listeria monocytogenes and Salmonella Typhimurium in Milk
Ultrasound for improving the preservation of chicken meat
Marina PIÑON, Alma ALARCON-ROJO, Larysa PANIWNYK, et al. Food Science and Technology 39(suppl 1) 129 (2019) https://doi.org/10.1590/fst.39017
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
María López-Pedrouso, José M. Lorenzo, Carlos Zapata and Daniel Franco Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds 139 (2019) https://doi.org/10.1016/B978-0-12-814174-8.00005-6
Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies
Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality
Valentina Lacivita, Amalia Conte, Hanieh S. Musavian, Niels H. Krebs, Vittorio A. Zambrini and Matteo A. Del Nobile LWT 93 450 (2018) https://doi.org/10.1016/j.lwt.2018.03.062
The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese
The influence of ultrasonic treatment on the growth of the strains of Salmonella enterica subs. typhimurium
Jolanta Joanna Sienkiewicz, Andrzej Wesołowski, Wanda Stankiewicz and Romuald Kotowski Journal of Food Science and Technology 54(8) 2214 (2017) https://doi.org/10.1007/s13197-017-2648-y
Ingredients Extraction by Physicochemical Methods in Food
L. M. Carrillo-Lopez, A. D. Alarcon-Rojo, L. Luna-Rodriguez and R. Reyes-Villagrana Journal of Food Quality 2017 1 (2017) https://doi.org/10.1155/2017/5794931
Ultrasound: Advances for Food Processing and Preservation
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk
Antonio Bevilacqua, Barbara Speranza, Maria Clara Iorio, Martina Loi, Milena Sinigaglia and Maria Rosaria Corbo LWT 70 135 (2016) https://doi.org/10.1016/j.lwt.2016.02.042
Continuous inactivation of alkaline phosphatase and Escherichia coli in milk using compressed carbon dioxide as inactivating agent
Inactivation of microbiota and selected spoilage and pathogenic bacteria in milk by combinations of ultrasound, hydrogen peroxide, and active lactoperoxidase system
Modification of the textural and rheological properties of cream cheese using thermosonicated milk
José L. Almanza-Rubio, Nestor Gutiérrez-Méndez, Martha Y. Leal-Ramos, David Sepulveda and Ivan Salmeron Journal of Food Engineering 168 223 (2016) https://doi.org/10.1016/j.jfoodeng.2015.08.002
