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Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency
Prabhathma Yasasvi Rathnayake, Rina Yu, So Eun Yeo, Yun-Sang Choi, Seonae Hwangbo and Hae In Yong Food Science of Animal Resources 45(1) 199 (2025) https://doi.org/10.5851/kosfa.2024.e128
Tiago Lima de Albuquerque, Ítalo Waldimiro Lima de França, Fabiano André Narciso Fernandes and Sueli Rodrigues 293 (2025) https://doi.org/10.1016/B978-0-323-91742-1.00017-9
The effect of ultrasound on the functionality and health-improving properties of dairy products (review)
Research Progress on the Effects of Thermosonication on the Sterilization and Quality of Liquid Foods
Minquan Wu, Shengqi Zhang, Ruiqi Long, Benjamin Kumah Mintah, Mokhtar Dabbour, Haile Ma, Chunhua Dai and Ronghai He Journal of Food Process Engineering 48(7) (2025) https://doi.org/10.1111/jfpe.70189
Impact of Ultrasonication and Thermal Pre-treatments on the Quality, Proteolysis, and Bioactive Properties of Camel Milk Cheese
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
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
Thermosonication: A technique to inactivate the plasmin system in milk
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
Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk
Food processing to reduce antinutrients in plant-based foods
Farrah Adlina Faizal, Nurul Hawa Ahmad, Jamilah Syafawati Yaacob, Sarina Abdul Halim Lim and Muhamad Hafiz Abd Rahim International Food Research Journal 30(1) 25 (2023) https://doi.org/10.47836/ifrj.30.1.02
Ultrasound homogenization in the production of dairy products
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
The Influence of Unconventional Ultrasonic Pasteurization on the Characteristics of Curds Obtained from Goat Milk with Low Cholesterol Content
Anca Dumuta, Zorica Vosgan, Cristina Mihali, Liviu Giurgiulescu, Melinda Kovacs, Radu Sugar and Lucia Mihalescu SSRN Electronic Journal (2022) https://doi.org/10.2139/ssrn.4153321
Ultrasonication as a novel processing alternative to pasteurization for camel milk: Effects on microbial load, protein profile, and bioactive properties
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
Synergistic antibacterial and antibiofilm effects of ultrasound and MEL-A against methicillin-resistant Staphylococcus aureus
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
Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
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
Edible insect processing pathways and implementation of emerging technologies
S. Ojha, S. Bußler, M. Psarianos, G. Rossi and O.K. Schlüter Journal of Insects as Food and Feed 7(5) 877 (2021) https://doi.org/10.3920/JIFF2020.0121
Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties
Sandra B. Gregersen, Lars Wiking, Doreen J. Metto, Karina Bertelsen, Bent Pedersen, Kristian R. Poulsen, Ulf Andersen and Marianne Hammershøj International Dairy Journal 109 104790 (2020) https://doi.org/10.1016/j.idairyj.2020.104790
Effect of ultrasound on the techno-functional properties of food components/ingredients: A review
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
Dairy Processing: Advanced Research to Applications
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
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
María López-Pedrouso, José M. Lorenzo, Carlos Zapata and Daniel Franco 139 (2019) https://doi.org/10.1016/B978-0-12-814174-8.00005-6
Antibacterial Effects of Ultrasound, Cinnamon Essential Oil, and Their Combination Against Listeria monocytogenes and Salmonella Typhimurium in Milk
Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast
Gianluca Morbiato, Alessandro Zambon, Marta Toffoletto, Gabriele Poloniato, Stefano Dall’Acqua, Marina de Bernard and Sara Spilimbergo The Journal of Supercritical Fluids 147 24 (2019) https://doi.org/10.1016/j.supflu.2019.02.004
New approach for yoghurt and ice cream production: High-intensity ultrasound
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
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
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
Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review
Ioannis S. Arvanitoyannis, Konstantinos V. Kotsanopoulos and Amalia G. Savva Critical Reviews in Food Science and Nutrition 57(1) 109 (2017) https://doi.org/10.1080/10408398.2013.860514
