Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128524
Abstract: The effects of ultrasonication (US) and thermosonication (TS) blanching at varying frequencies on the carrot peroxidase (POD) inactivation and potential mechanisms were studied. The physicochemical properties were evaluated. Hot water (HW) blanching was used as… read more here.
Keywords: carrot; thermosonication; thermosonication blanching; inactivation ... See more keywords
Thermosonication damages the inner membrane of Bacillus subtilis spores and impels their inactivation.
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DOI: 10.1016/j.foodres.2019.108514
Abstract: The extreme resistance of bacterial spores to most killing agents makes them a major concern to the food industry and consumers. This gave rise an increasing interest in developing new strategies to inactivate spores and… read more here.
Keywords: inner membrane; bacillus subtilis; treatment; thermosonication ... See more keywords
Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization.
Sign Up to like & getrecommendations! Published in 2020 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2020.105121
Abstract: Protein hydrolysates have attained great attention due to a good nutritive food ingredient and higher biological activities. In this study, thermosonication, ultrasound and heat were used as a pre-treatment to obtain ( read more here.
Keywords: thermosonication; kidney bean; white kidney; mung bean ... See more keywords
Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein
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DOI: 10.3390/foods11020138
Abstract: Cow’s milk is considered an excellent protein source. However, the digestibility of milk proteins needs to be improved. This study aimed to evaluate the relationship between the functional properties of milk proteins and their structure… read more here.
Keywords: milk; digestibility; milk protein; thermosonication ... See more keywords
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry
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DOI: 10.3390/foods12071459
Abstract: Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful… read more here.
Keywords: food; thermosonication; heat treatment; exploring power ... See more keywords