"Use of ultrasound in food preservation"
written by Songül Şahin Ercan, Çiğdem Soysal,
published by Natural Science, Vol.5 No.8B, 2013
has been cited by the following article(s):
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[6] Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories
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[7] 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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[8] Emergence and Era of Ultrasonic's in Fruit Juice Preservation: A Review
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[9] EFECTO DEL TIEMPO DE EXPOSICIÓN AL ULTRASONIDO Y LA TEMPERATURA EN LAS PROPIEDADES FISICOQUÍMICAS, CONTENIDO DE VITAMINA CY …
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[10] 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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[11] 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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[12] Ultrasonic Technology and Its Applications in Quality Control, Processing and Preservation of Food: A Review
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[13] SIVI YUMURTADA ULTRASES TEKNİĞİ KULLANIMININ ÜRÜNÜN BAZI FİZİKSEL VE FONKSİYONEL ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ
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[14] OTIMIZAÇÃO DA EXTRAÇÃO ASSISTIDA POR ULTRASSOM DE ANTOCIANINAS E FENÓLICOS TOTAIS DE FRUTAS VERMELHAS PRODUZIDAS NO …
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[15] Дослідження процесів силової взаємодії акустичного апарату із оброблювальним технологічним середовищем
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[16] Ultrasound for improving the preservation of chicken meat
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[17] Ultrasound Application to Improve Meat Quality
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[18] Ultrasound and meat quality: A Review
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[19] СРАВНИТЕЛЬНАЯ ОЦЕНКА ВЛИЯНИЯ НАТУРАЛЬНЫХ АНТИМИКРОБНЫХ ВЕЩЕСТВ И ОБРАБОТКИ УЛЬТРАЗВУКОМ НА ПОВЕРХНОСТНУЮ …
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[20] Ultrasound Technology: A Non-thermal Approach to Fruit Juice Preservation
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[21] Energy Saving Food Processing
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[22] The role of emerging technologies to ensure the microbial safety of fresh produce, milk and eggs
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[23] The effect of ultrasound-assisted vacuum drying on the drying rate and quality of red peppers
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[24] Recent Food Preservation Techniques Employed in the Food Industry
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[25] Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave‐assisted vacuum frying
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[26] Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality
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[27] Investigation of the processes of the acoustic apparatus with the processing technological environment power interaction
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[28] Screening the Physicochemical Properties of Thermosonically Treated Pomelo Juice
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[29] Ultrasonication: An Advanced Technology for Food Preservation
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[30] Исследование влияния ультразвуковой обработки в жидких средах различного состава на поверхностную микрофлору мясных полуфабрикатов
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[31] Evaluation of Meat Sensory Attributes
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[32] Postharvest putrescine and ultrasound treatments to improve quality and postharvest life of table grapes (Vitis vinifera L.) cv. Michele Palieri
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[33] Effect of blanching and thermal preservation on rheology of curry leaf puree
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[34] THE EFFECT OF SOXHLET AND ULTRASONIC-ASSISTED EXTRACTION ON ANTIOXIDANT COMPONENTS AND ANTIOXIDANT PROPERTIES OF …
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[35] New technologies for sanitization of fresh dairy products
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[36] Efecto de tiempo de exposición al ultrasonido (40 Khz) en las caracteristicas fisicoquimicas, recuento de bacterias aerobias mesófilas y aceptabilidad general de la …
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[37] Ultrasound assistance in Food Processing–A promising concept
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[38] PHYSICO CHEMICAL PROPERTIES OF LIQUID MIXTURES AND BIO LIQUIDS
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[39] Ultrasonic studies of honey at different moisture content and temperatures
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[40] Comportamiento ultrasónico de varias chalconas en algunos disolventes a diferentes temperaturas
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[41] Principles of Ultrasonic Technology for Treatment of Milk and Milk Products......................................................................... Niamah, Sudhanshi Billoria, and Prem Prakash …
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[42] Optimización de las condiciones de termoultrasicación del jugo de zarzamora sobre las características fisicoquímicas, microbiológicas y antioxidantes
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[43] Chapter 7 Principles of Ultrasonic Technology for Treatment of Milk and Milk Products
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[44] US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk
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[45] Ultrasonic behavior of various chalcones in some solvents at different temperatures
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[46] Ultrasonic phytosanitation of pinewood nematode infected wood
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[47] Optimisation of ultrasound‐assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology
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[48] Calidad y estabilidad de smoothies de fruta y/o verdura procesados mediante altas presiones hidrostáticas
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[49] Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)
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[50] Power ultrasound in meat processing
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[51] Application of Ultrasonic Waves on Maintaining Freshness of Tilapia Fillet
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[52] Survival, Injury and Inactivation of Human Bacterial Pathogens in Foods: Effect of Non-Thermal Treatments
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[53] Optimization of Ultrasound Assisted Osmotic Dehydration of Sweet Potato (Ipomea batatas) Using Response Surface Methodology
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[54] Effectiveness of UV sanitization of vegetables using polymerase chain reaction and microbial culture techniques
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[55] APLIKASI GELOMBANG ULTRASONIK SEBAGAI ALTERNATIF UNTUK MEMPERTAHANKAN KESEGARAN FILLET IKAN NILA
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[56] Antioxidantes e inactivación enzimática del jugo de zarzamora optimizado por termoultrasonicación comparado con jugo pasteurizado
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[57] 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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[58] BİBERLERİN KURUTULMASINDA KALİTE ÖZELLİKLERİNİN İYİLEŞTİRİLMESİ AMACIYLA ULTRASON DESTEKLİ VAKUM
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