Power ultrasound treatment of Viogner grapes as a tool to increase the aromatic potential of wines.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12258
Abstract: BACKGROUND High-power ultrasound technique is a novel and non-thermal technique normally used in red vinification to increase the extraction of phenolic compounds. However, few studies have been carried out on its effect on the extraction… read more here.
Keywords: ultrasound treatment; potential wines; aromatic potential; power ... See more keywords
The technology of high-power ultrasound and its effect on the color and aroma of rosé wines.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12757
Abstract: BACKGROUND The application of high-power ultrasound (US) has been extensively studied to obtain value-added red wines using short maceration times. Since it is a technique of wide interest for the extraction of aromatic and color… read more here.
Keywords: ros wines; color; power ultrasound; high power ... See more keywords
The impact of power ultrasound application on physicochemical, antioxidant, and microbiological properties of fresh orange and celery juice blend
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00236-y
Abstract: The aim of this work was to study the effect of power ultrasound (PUS) application on physicochemical, antioxidant, and microbiological properties of a juice blend from oranges and celery stalks. Juice samples were sonicated in… read more here.
Keywords: juice blend; microbiological properties; application physicochemical; power ultrasound ... See more keywords
Energy changes during use of high-power ultrasound on food grade surfaces
Sign Up to like & getrecommendations! Published in 2018 at "South African Journal of Chemical Engineering"
DOI: 10.1016/j.sajce.2017.12.001
Abstract: Abstract The energy changes experienced during application of high-power ultrasound in cleaning biofilms from food-grade surfaces was investigated in this study. Laboratory scale experiments were conducted using 24 kHz ultrasound frequency with an ultrasonicator capable of… read more here.
Keywords: high power; energy; power; energy changes ... See more keywords
Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar
Sign Up to like & getrecommendations! Published in 2018 at "Ultrasonics"
DOI: 10.1016/j.ultras.2017.02.011
Abstract: HighlightsA. acidoterrestris DSM 3922 number were not significantly reduced by ultrasound.There was a growth activation of A. acidoterrestris DSM 3922.Complete inactivation of the of yeasts and moulds were achieved at treatments at 60 °C and… read more here.
Keywords: high power; yeasts moulds; inactivation; power ultrasound ... See more keywords
Does power ultrasound affect Nafion® dispersions?
Sign Up to like & getrecommendations! Published in 2019 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2019.104758
Abstract: The effect of low frequency power ultrasound on Nafion® ionomer used for fabricating proton exchange membrane fuel cell (PEMFC) and water electrolyzer (PEMWE) catalyst inks was investigated. In this study, a series of Nafion® dispersions… read more here.
Keywords: nafion; power; affect nafion; ultrasound affect ... See more keywords
Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. – spoilage bacteria in beverage industries
Sign Up to like & getrecommendations! Published in 2019 at "Czech Journal of Food Sciences"
DOI: 10.17221/235/2018-cjfs
Abstract: Spoilage bacteria were isolated from spoiled fruit-flavoured bottled water with a visual defect in the form of floating flocks. The bacteria were identified as Asaia lannensis using the PCR technique. The efficacy of five chemical… read more here.
Keywords: chemical agents; spoilage bacteria; chemical; power ultrasound ... See more keywords
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines
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DOI: 10.3390/molecules26041193
Abstract: This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of… read more here.
Keywords: effect; free glycosidically; volatile compounds; ultrasound treatment ... See more keywords
Reduction of Aflatoxin B1 and Zearalenone Contents in Corn Using Power Ultrasound and Its Effects on Corn Quality
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DOI: 10.3390/toxins14120834
Abstract: The degradation of aflatoxin B1 (AFB1) and zearalenone (ZEA) is investigated using power ultrasound to identify suitable methods to reduce the mycotoxin content of corn. AFB1 and ZEA in corn are simultaneously degraded via power… read more here.
Keywords: afb1 zea; corn; power; using power ... See more keywords