Pasteurization of Foods with Ultrasound: The Present and the Future
In the last two decades, much research has been carried out using ultrasound as an alternative for pasteurization. Cavitation, the main effect of ultrasound, can disrupt and perforate cell membranes, generate free radicals, and produce sonoluminescence. Ultrasound in combination with additional hurd...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/12/20/10416 |