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dc.contributor.authorNicolau-Lapeña, Iolanda
dc.contributor.authorLafarga, Tomás
dc.contributor.authorViñas, Inmaculada
dc.contributor.authorAbadias, Maribel
dc.contributor.authorBobo, Gloria
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2020-04-06T14:36:57Z
dc.date.available2022-03-24T12:00:22Z
dc.date.issued2019-08-12
dc.identifier.citationNicolau-Lapeña, Iolanda, Tomás Lafarga, Inmaculada Viñas, Maribel Abadias, Gloria Bobo, and Ingrid Aguiló-Aguayo. 2019. "Ultrasound Processing Alone Or In Combination With Other Chemical Or Physical Treatments As A Safety And Quality Preservation Strategy Of Fresh And Processed Fruits And Vegetables: A Review". Food And Bioprocess Technology 12 (9): 1452-1471. Springer Science and Business Media LLC. doi:10.1007/s11947-019-02313-y.ca
dc.identifier.issn1935-5130ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/680
dc.description.abstractUltrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, and collapse of bubbles that generate a localized mechanical and chemical energy. This technology can be applied by water so introducing it in the washing step to obtain safe fresh or fresh-cut products could be promising. The current review provides an overview of the current knowledge and recent findings on the use of US, alone or in combination with other mild physical technologies or chemical agents, to reduce microbial loads, and to better retain their quality attributes including color and texture, as well as the content of bioactive compounds such as antioxidant, phenolic compounds, or vitamins of minimally processed fruits and vegetables. As the effects of US depends on several factors related with treatment parameters, target microorganism, and matrix characteristics, further research efforts should be directed on optimizing US processes in accordance with their further application.ca
dc.format.extent52ca
dc.language.isoengca
dc.publisherSpringerca
dc.relation.ispartofFood and Bioprocess Technologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleUltrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and vegetables: a reviewca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2016-78086-R/ES/ESTRATEGIAS DE MITIGACION DE LOS PROBLEMAS ASOCIADOS A PATOGENOS DE TRANSMISION ALIMENTARIA PARA MEJORAR LA CALIDAD E INOCUIDAD DE FRESAS CONGELADAS Y LISTAS PARA EL CONSUMO/FRESAFEca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1007/s11947-019-02313-yca
dc.contributor.groupPostcollitaca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/
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