Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorZinoviadou, Kyriaki-
dc.contributor.authorGalanakis, Charis M.-
dc.contributor.authorBrncic, Mladen-
dc.contributor.authorGrimi, Nabil-
dc.contributor.authorBoussetta, Nadia-
dc.contributor.authorMota, Maria J.-
dc.contributor.authorSaraiva, Jorge A.-
dc.contributor.authorPatras, Ankit-
dc.contributor.authorTiwari, Brijesh-
dc.contributor.authorBarba, Francisco J.-
dc.identifier.citationZinoviadou, KG, Galanakis, CM, Brnčić, M, Grimi, N, Boussetta, N, Mota, MJ, Saraiva, JA, Patras, A, Tiwari, B & Barba, FJ 2015, ‘Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties’, Food Research International, vol. 77, pp. 743–752.en_US
dc.description.abstractOver the last years, consumers are increasingly demanding for nutritious, healthy and fresh-like food products, with high organoleptic quality. Nowadays, emerging non-thermal technologies have raised great interest as a viable alternative to the conventional thermal methods, since they have minimal impact on sensorial and nutritional properties of fresh foods. Ultrasound (US) is one of these promising non-conventional processing technologies and it is especially suitable for preservation of fluid foods. US may be used alone or in combination with other preservation techniques, such as mild heat temperatures, high pressures and antimicrobials. Besides, data on inactivation of food microorganisms by US alone are scarce, because the effects of US are usually not severe enough for a sufficient lethal effect. Since many studies on this subject have been published in the last two decades, this review intends to analyze the main effects of US on microbiological, nutritional and physicochemical parameters of fluid foods. While some general trends can be observed, the effects of US are usually highly variable, not only according to treatment duration and intensity, but also according to the food matrix, suggesting that each matrix should be studied and evaluated separately. Generally, the impact of US on food matrices is minimal, unless longer treatment times and higher amplitudes are applied. Other parameters such as the specific resistance of the microbial strain play also a role.en_US
dc.format.extent10 pagesen_US
dc.relation.ispartofFood Research International journalen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.subjectUltrasound treatmenten_US
dc.subjectFood safetyen_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectBioactive compoundsen_US
dc.subjectTotal antioxidant capacityen_US
dc.subjectFluid foodsen_US
dc.subject.lcshFood - Analysisen_US
dc.subject.lcshFood - Processingen_US
dc.subject.lcshFood - Safety measuresen_US
dc.subject.lcshBioactive compoundsen_US
dc.subject.lcshFruit juicesen_US
dc.titleFruit juice sonication: implications on food safety and physicochemical and nutritional propertiesen_US
dc.typeArticle in pressen_US
Appears in Collections:Journal Articles

Files in This Item:
There are no files associated with this item.

This item is licensed under a Creative Commons License Creative Commons