Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-1884-5
Abstract: AbstractThe objective of this research was to investigate the impact of high-intensity ultrasound (HIU) generated by a probe-type sonicator (frequency 20 ± 0.2 kHz and an amplitude of 40%) for 2–20 min on the selected functional and structural properties… read more here.
Keywords: particle size; effect; high intensity; particle ... See more keywords
Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes
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DOI: 10.1007/s13197-021-05001-y
Abstract: The effect of high-intensity ultrasound (HIU), antibrowning agents (C 6 H 8 0 6 & CaCl 2 ), and hot water bath (65 °C) treatments on the prevention of enzymatic browning and 2 weeks shelf-life study of… read more here.
Keywords: antibrowning agents; fresh cut; intensity ultrasound; high intensity ... See more keywords
Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycine.
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DOI: 10.1016/j.foodchem.2018.07.053
Abstract: A kinetic model for a high-intensity ultrasound-assisted Maillard reaction model system of d-glucose and glycine was proposed; activation energy (Ea) for each reaction step was calculated. Results showed that the generation of dicarbonyl compounds was… read more here.
Keywords: maillard reaction; high intensity; reaction; intensity ultrasound ... See more keywords
High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties.
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DOI: 10.1016/j.foodchem.2019.126121
Abstract: This study aimed to evaluate the influences of high-intensity ultrasound on the physiochemical properties of kiwifruit juice. Results reported high-intensity ultrasound processing significantly enhanced the color attributes, cloudiness, and sugars of kiwifruit juice. Further, the… read more here.
Keywords: ultrasound processing; kiwifruit juice; high intensity; intensity ultrasound ... See more keywords
Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129031
Abstract: The current study was conducted to investigate the effect of different high intensity ultrasound (HIU) amplitudes on the gelation properties of wooden breast (WB) meat batter prepared with 1% and 2% NaCl. Results indicated that… read more here.
Keywords: properties wooden; high intensity; intensity ultrasound; hiu ... See more keywords
High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides
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DOI: 10.1016/j.foodhyd.2020.106256
Abstract: Abstract In this article, high-intensity ultrasound (800 W, 20 kHz, 30% amplitude, 15 min) together with heat treatment (90 °C, 30 min) was employed to improve the interfacial properties of egg white peptides and to enhance the stability of prepared… read more here.
Keywords: heat treatment; treatment; high intensity; intensity ultrasound ... See more keywords
Effect of lysozyme infusion, high-intensity ultrasound and controlled thermal treatment on the physicochemical and functional characteristics of Chenopodium album protein isolate based active packaging film
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DOI: 10.1016/j.fpsl.2021.100686
Abstract: Abstract The characteristic outcome of films developed from high-intensity ultrasound (HIUS) and controlled thermal treatments of album protein isolates incorporated with lysozyme at 50, 75 and 100 mg/g, protein basis has been investigation. Highest inhibitory… read more here.
Keywords: protein isolate; intensity ultrasound; album protein; controlled thermal ... See more keywords
High‐frequency, low‐intensity ultrasound and microbubbles enhance nerve blockade
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DOI: 10.1016/j.jconrel.2018.02.027
Abstract: Graphical abstract Figure. No caption available. read more here.
Keywords: microbubbles enhance; high frequency; frequency low; intensity ultrasound ... See more keywords
Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate
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DOI: 10.1016/j.lwt.2021.111972
Abstract: Abstract Lipid and protein oxidation always causes the deterioration of foods and their shortened shelf lives. The aim of the present work was to evaluate the effect of high-intensity ultrasound on the chemical and physical… read more here.
Keywords: intensity ultrasound; oil; high intensity; ultrasound chemical ... See more keywords
High-intensity ultrasound irradiation promotes the release of extracellular vesicles from C2C12 myotubes.
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DOI: 10.1016/j.ultras.2020.106243
Abstract: Skeletal muscle is an important secretory organ in mammals, producing myriad chemical mediators ("myokines") with distinct biological action in different tissues, including anti-inflammatory activity. Extracellular vesicles (EVs) have recently been identified as a mode of… read more here.
Keywords: extracellular vesicles; ultrasound irradiation; irradiation promotes; intensity ... See more keywords
Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine.
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DOI: 10.1016/j.ultsonch.2016.05.034
Abstract: This study compared the effects of high-intensity ultrasound on Maillard reaction (MR) with those of thermally produced MR using a model system of d-xylose and l-lysine. The ultrasonic MR process had higher depletion rates of… read more here.
Keywords: effects high; ultrasound maillard; high intensity; maillard reaction ... See more keywords