Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
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
Effect of ultrasound and chemical compounds on microbial contamination, physicochemical parameters and bioactive compounds of cherry tomatoes
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DOI: 10.14674/ijfs-1015
Abstract: In this study, different sanitization methods were evaluated to understand their effects on the microbiological and physicochemical characteristics of cherry tomatoes stored at 7°C. Microbiological analysis showed that treatment with silver nanoparticles at 6 mg/L… read more here.
Keywords: silver nanoparticles; treatment; ultrasound treatment; cherry tomatoes ... See more keywords