Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review

No abstract is available for this paper.

• Publication year

  2017

• Venue

  Critical reviews in food science and nutrition

• Publication date

  2017-01-02

• Fields of study

  Agricultural and Food Sciences, Medicine, Computer Science

• Identifiers
  DOI 10.1080/10408398.2013.860514PMID 26462548
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• DRYING TECHNOLOGIES IN FOOD PROCESSING

  2014cited by this paper
• Ultrasound-assisted extraction of phenolics from wine lees: modeling, optimization and stability of extracts during storage.

  2014cited by this paper
• Ultrasound and Antimicrobial Compounds: A Suitable Way to Control Fusarium oxysporum in Juices

  2013cited by this paper
• Advances in the ultrasound characterization of dry-cured meat products

  2013cited by this paper
• Effects of thermosonication on the fate of Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice

  2013cited by this paper
• Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

  2013cited by this paper
• The Effects of Ultrasound Treatment and Nano-zinc Oxide Coating on the Physiological Activities of Fresh-Cut Kiwifruit

  2013cited by this paper
• Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes

  2012cited by this paper
• Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice

  2012influential reference
• Simultaneous determination of cork taint and Brett character responsible compounds in wine using ultrasound-assisted emulsification microextraction with solidification of floating organic drop.

  2012cited by this paper
• Novel contact ultrasound system for the accelerated freeze-drying of vegetables

  2012cited by this paper
• Applications of ultrasound in analysis, processing and quality control of food: A review

  2012influential reference
• Application of propidium monoazide-qPCR to evaluate the ultrasonic inactivation of Escherichia coli O157:H7 in fresh-cut vegetable wash water.

  2012cited by this paper
• The Effect of High Intensity Ultrasound Treatment on the Amount of Staphylococcus aureus and Escherichia coli in Milk

  2012cited by this paper
• Ultrasonic-Assisted Convective Drying of Apple Slices

  2012cited by this paper
• Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice

  2012cited by this paper
• Food process innovation through new technologies: Use of ultrasound

  2012cited by this paper
• Microbial inactivation in cloudy apple juice by multi-frequency Dynashock power ultrasound.

  2012cited by this paper
• Inactivation of Cronobacter sakazakii by manothermosonication in buffer and milk.

  2011cited by this paper
• Ultrasound-assisted emulsification-microextraction for the sensitive determination of Brett character responsible compounds in wines.

  2011cited by this paper
• Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods.

  2011cited by this paper
• Response surface methodology-based optimization of decontamination conditions for Escherichia coli O157:H7 and Salmonella Typhimurium on fresh-cut celery using thermoultrasound and calcium propionate.

  2011influential reference
• Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce.

  2011cited by this paper
• Emerging technologies in food processing.

  2011cited by this paper
• Applications of ultrasound in food technology: Processing, preservation and extraction.

  2011cited by this paper
• STUDY OF POSSIBLE MECHANISMS OF INACTIVATION OF LISTERIA INNOCUA IN THERMO-SONICATED MILK USING SCANNING ELECTRON MICROSCOPY AND TRANSMISSION ELECTRON MICROSCOPY

  2011cited by this paper
• Parametric Study of High-Intensity Ultrasound in the Atmospheric Freeze Drying of Peas

  2011cited by this paper
• Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

  2010influential reference
• Emerging and new technologies in food science and technology.

  2010cited by this paper
• Power ultrasonic transducers with extensive radiators for industrial processing.

  2010cited by this paper
• Resistance of Cronobacter sakazakii in reconstituted powdered infant formula during ultrasound at controlled temperatures: a quantitative approach on microbial responses.

  2010cited by this paper
• Assessing the effect of different ultrasonic frequencies on bacterial viability using flow cytometry

  2010cited by this paper
• Effect of ultrasound on the technological properties and bioactivity of food: a review.

  2010influential reference
• Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat

  2009cited by this paper
• The Power of Ultrasound

  2009cited by this paper
• Ice Morphology: Fundamentals and Technological Applications in Foods

  2009cited by this paper
• Advantages and disadvantages of high power ultrasound application in the dairy industry

  2009cited by this paper
• Impact of ultrasound on dairy spoilage microbes and milk components

  2009cited by this paper
• The Effects of Acid Adaptation on Escherichia Coli Inactivation Using Power Ultrasound

  2009cited by this paper
• Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication

  2009cited by this paper
• Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples

  2009cited by this paper
• FAAS determination of metal nutrients in fish feed after ultrasound extraction

  2009cited by this paper
• The Use of Ultrasound and Combined Technologies in Food Preservation

  2008cited by this paper
• Ultrasonic innovations in the food industry: From the laboratory to commercial production

  2008influential reference
• Meat quality assessment using biophysical methods related to meat structure.

  2008cited by this paper
• Study of Ice Cream Freezing process after Treatment with Ultrasound

  2008cited by this paper
• Fast determination of arsenic, selenium, nickel and vanadium in fish and shellfish by electrothermal atomic absorption spectrometry following ultrasound-assisted extraction

  2008influential reference
• Combined use of ultrasound and natural antimicrobials to inactivate Listeria monocytogenes in orange juice.

  2007influential reference
• Applications of ultrasound in food technology

  2007cited by this paper
• Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles.

  2007cited by this paper
• The effect of peroxyacetic acid‐based sanitizer, heat and ultrasonic waves on the survival of Clostridium estertheticum spores in vitro

  2007cited by this paper
• Determination of Cd, Cu, and Zn in fish and mussel by AAS after ultrasound-assisted acid leaching extraction

  2007influential reference
• Inactivation of Escherichia coli with power ultrasound in apple cider

  2006influential reference
• Non-contact ultrasound characterization of bread crumb: Application of the Biot¿Allard model

  2006cited by this paper
• Ultrasound-assisted extraction of volatile compounds from wine samples: optimisation of the method.

  2006cited by this paper
• Pulsed Electric Field Processing, Power Ultrasound and Other Emerging Technologies

  2006cited by this paper
• Innovative applications of power ultrasound during food freezing processes—a review

  2006cited by this paper
• Cellular injuries upon exposure of Escherichia coli and Lactobacillus rhamnosus to high‐intensity ultrasound

  2005cited by this paper
• Power ultrasound treatment of Listeria monocytogenes in apple cider.

  2005cited by this paper
• Ultrasound velocity measurement to determine lipid content in salmon muscle; the effects of myosepta

  2004cited by this paper
• Evaluation of three ultrasound instruments, CVT-2, UltraFom 300 and AutoFom for predicting salable meat yield and weight of lean in the primals of pork carcasses.

  2004cited by this paper
• Inactivation of microbes using ultrasound: a review.

  2003influential reference
• Kinetics of Microbial Inactivation for Alternative Food Processing Technologies

  2003cited by this paper
• Using ultrasound to investigate the cellular structure of bread crumb

  2003cited by this paper
• Ultrasonic determination of the composition of a meat-based product

  2003cited by this paper
• Ultrasound decontamination of minimally processed fruits and vegetables

  2002cited by this paper
• Applied Sonochemistry: The Uses of Power Ultrasound in Chemistry and Processing

  2002cited by this paper
• Effect of power ultrasound on freezing rate during immersion freezing of potatoes

  2002cited by this paper
• Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques

  2002cited by this paper
• Emerging technologies: chemical aspects

  2002cited by this paper
• Composition assessment of raw meat mixtures using ultrasonics.

  2001cited by this paper
• Evaluation of ultrasound imagery and body shape to predict carcass and fillet yield in farm-raised catfish.

  2001cited by this paper
• Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk.

  2000cited by this paper
• Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in Trypticase® Soy Broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating

  2000cited by this paper
• Optimization of an extraction method of aroma compounds in white wine using ultrasound.

  1999cited by this paper
• Resistance ofListeria monocytogenesto ultrasonic waves under pressure at sublethal (manosonication) and lethal (manothermosonication) temperatures

  1999cited by this paper
• On-line pork carcass grading with the Autofom ultrasound system.

  1998cited by this paper
• Free radical production by manothermosonication

  1998cited by this paper
• Use of Ultrasound to Determine Cod Fillet Composition

  1997cited by this paper
• Advances in the application of ultrasound in food analysis and processing

  1995cited by this paper
• Effect of heat and ultrasound on microorganisms and enzymes

  1995cited by this paper
• Ultrasonic determination of depletion flocculation in oil-in-water emulsions containing a non-ionic surfactant

  1994cited by this paper
• Role of Lipoxygenases in Lipid Oxidation in Foods

  1992cited by this paper

• Ultrasound-induced modifications of fish proteins: a comprehensive review of structural, physicochemical, functional properties, and industrial applications

  2026cites this paper
• Unraveling survival mechanisms of Cronobacter spp. from powdered infant formula in different environments via genomic and transcriptomic sequencing

  2025cites this paper
• Enhancing the ultrasound-assisted hot air drying of cherry through different pretreatments: Effect on drying characteristics, physicochemical quality, microstructure, texture and sensory evaluation

  2025cites this paper
• Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis

  2025cites this paper
• Evaluation of antioxidant, antimicrobial, and α-amylase enzyme inhibition properties of Rosa canina seed extracts prepared with different solvents using maceration and ultrasound-assisted extraction methods

  2025cites this paper
• Variable-frequency ultrasound synergistic hot air drying of Cherry: Effect on drying characteristics and physicochemical quality

  2025cites this paper
• Effect of ultrasound stimulation on the growth of Gram positive and Gram negative bacteria

  2025cites this paper
• Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients

  2025cites this paper
• Nonthermal Food Processing Technologies: A Comprehensive Review

  2025cites this paper
• Enhanced Recovery of Functional Collagen from Fish Processing Waste Via Ultrasound-Assisted Pretreatment: Process Optimization, Structural Analysis, and Cytocompatibility Study

  2025cites this paper
• Preservation Techniques to Increase the Shelf Life of Seafood Products: An Overview

  2024cites this paper
• Effect of ultrasound processing on the physical and powder-flow properties of nixtamalized corn flour and its influence on the quality parameters of tortilla

  2024cites this paper
• Optimization of Ultrasound-Assisted Pretreatment for Accelerating Rehydration of Adzuki Bean (Vigna angularis)

  2024cites this paper
• Adsorption Layer Properties and Foam Behavior of Aqueous Solutions of Whey Protein Isolate (WPI) Modified by Vacuum Cold Plasma (VCP)

  2024cites this paper
• A Comprehensive Review of Fish Protein Hydrolysates Targeting Pet Food Formulations

  2024cites this paper
• Triangular Relation of Food Processing, Nutrition, and Osteoarthritis: A Solution for the Management and Prevention of Osteoarthritis?

  2024cites this paper
• Tarım & Gıda Pazarlamasında KOBİ'lerin Yeni Teknolojiler (Yapay Zeka, Blokzincir, Makine Öğrenmesi ve Nesnelerin İnterneti) ile Dijital Dönüşümü ve Başarı Faktörleri

  2024cites this paper
• Overview and Toxicity Assessment of Ultrasound-Assisted Extraction of Natural Ingredients from Plants

  2024influential citation
• Principles of ultrasonic agglomeration and its effect on physicochemical and macro- and microstructural properties of foods.

  2024cites this paper
• Digital Food Sensing and Ingredient Analysis Techniques to Facilitate Human-Food Interface Designs

  2024cites this paper
• Effect of the Combined Ultrasound with Other Technologies on Food Allergenicity: Ultrasound before, under, and after Other Technologies.

  2024cites this paper
• Effect of ultrasound combined with chemical pretreatment as an innovative non-thermal technology on the drying process, quality properties and texture of cherry subjected to radio frequency vacuum drying

  2024cites this paper
• Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying

  2024cites this paper
• Ultrasounds and microwaves techniques as physical methods to accelerate oak wood aged aroma in wines

  2023cites this paper
• Recent developments in ultrasound approach for preservation of animal origin foods

  2023cites this paper
• Recent advances in probiotication of fruit and vegetable juices

  2023cites this paper
• Ultrasonication for honey processing and preservation: A brief overview.

  2023cites this paper
• A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies

  2023cites this paper
• Food processing and challenges in the food production and quality: The foodomics approach

  2023cites this paper
• Modifying quinoa protein for enhanced functional properties and digestibility: A review

  2023cites this paper
• Controlling the critical parameters of ultrasonication to affect the dispersion state, isolation, and chiral nematic assembly of cellulose nanocrystals

  2023cites this paper
• Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties

  2023cites this paper
• Novel drying pretreatment technologies and their application in food industry

  2023cites this paper
• Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review

  2023cites this paper
• From polyphenol to o-quinone: Occurrence, significance, and intervention strategies in foods and health implications.

  2023cites this paper
• A global perspective on a new paradigm shift in bio-based meat alternatives for healthy diet.

  2023cites this paper
• Transformation of Seafood Side-Streams and Residuals into Valuable Products

  2023cites this paper
• Ozone and cold plasma: Emerging oxidation technologies for inactivation of enzymes in fruits, vegetables, and fruit juices

  2022cites this paper
• Ultrasound-assisted extraction of proteins and carbohydrates

  2022cites this paper
• Ultrasound-assisted extraction of lipids, carotenoids, and other compounds from marine resources

  2022cites this paper
• The effect of innovative processing technologies on probiotics stability

  2022cites this paper
• Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

  2022cites this paper
• Physicochemical properties and antioxidant activity of polysaccharides obtained from sea cucumber gonads via ultrasound-assisted enzymatic techniques

  2022cites this paper
• Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review

  2022cites this paper
• Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

  2022cites this paper
• Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products

  2022cites this paper
• Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics

  2022cites this paper
• Integrated multivariate analysis as a tool to evaluate effects of ultrasound on beef quality

  2022cites this paper
• Ultrasound-assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging.

  2022cites this paper
• Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

  2022cites this paper
• Understanding the Effects of Ultrasound Processing on Texture and Rheological Properties of Food.

  2021cites this paper
• What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications

  2021cites this paper
• Sonoprocessing: From Concepts to Large-Scale Reactors.

  2021cites this paper
• Advances in emerging technologies for the decontamination of the food contact surfaces.

  2021cites this paper
• Ultrasound-Assisted Modification of Insoluble Dietary Fiber from Chia (Salvia hispanica L.) Seeds

  2021cites this paper
• Sensors for Non‐Destructive Quality Evaluation of Food

  2021cites this paper
• Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk

  2021cites this paper
• Direct Contact Ultrasound in Food Processing: Impact on Food Quality

  2021cites this paper
• Ultrasound for beverage processing

  2021cites this paper
• Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action

  2021cites this paper
• Recent innovations of ultrasound green technology in herbal phytochemistry: A review

  2021cites this paper
• Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment

  2021cites this paper
• Current status of non-thermal processing of probiotic foods: A review

  2021cites this paper
• Correlation analysis between acoustic and sensory technique data for cooked pork loin samples

  2021cites this paper
• Ultrasound for Probiotic and Prebiotic Foods

  2021cites this paper
• Ultrasound-Assisted Extraction of Lavender (Lavandula angustifolia Miller, Cultivar Rosa) Solid By-Products Remaining after the Distillation of the Essential Oil

  2021cites this paper
• Invited review: Stress resistance of Cronobacter spp. affecting control of its growth during food production.

  2021cites this paper
• Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments

  2021cites this paper
• Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products

  2021cites this paper
• Ultrasound Processing: A Sustainable Alternative

  2021cites this paper
• Aplicação do ultrassom no processamento de frutas e hortaliças

  2021cites this paper
• Ultrasound: beneficial biotechnological aspects on microorganisms-mediated processes

  2020cites this paper
• Using power ultrasound to release glycosidically bound volatiles from orange juice: A new method.

  2020cites this paper
• Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

  2020cites this paper
• Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivation

  2020cites this paper
• Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage

  2020cites this paper
• Direct contact ultrasound assisted freezing of chicken breast samples

  2020cites this paper
• Effect of Soy Lecithin Concentration on Formulating Dairy Emulsions Through Ultrasound Treatment

  2020cites this paper
• Advances in application of ultrasound in food processing: A review

  2020cites this paper
• Degradation of parathion methyl in bovine milk by high-intensity ultrasound: Degradation kinetics, products and their corresponding toxicity.

  2020cites this paper
• Non-thermal Processing of Dairy Foods

  2020cites this paper
• Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish

  2020cites this paper
• Recent nano-, micro- and macrotechnological applications of ultrasonication in food-based systems

  2020cites this paper
• Direct contact ultrasound assisted freezing of chicken breast samples

  2020cites this paper
• Rapid Elimination of Foodborne and Environmental Fungal Contaminants by Benzo Analogs.

  2020cites this paper
• Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum

  2020cites this paper
• Effect of cold plasma on the techno-functional properties of animal protein food ingredients

  2019cites this paper
• Ultrasound Applications in Fruit and Vegetable Processing

  2019cites this paper
• Ultrasound-assisted fermentation for cider production from Lebanese apples.

  2019cites this paper
• Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products

  2019influential citation
• Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review.

  2019cites this paper
• Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components.

  2019cites this paper
• Impact of nonthermal processing on different milk enzymes

  2019cites this paper
• Modification of quinoa flour functionality using ultrasound.

  2019cites this paper
• High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products.

  2019cites this paper
• Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies

  2018cites this paper
• Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

  2018cites this paper
• Effects of ultrasound assisted dough fermentation on the quality of steamed bread

  2018cites this paper
• Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity

  2018cites this paper
• Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products

  2018cites this paper