Vibrations and ultrasound in food processing – Sources of vibrations, adverse effects, and beneficial applications – An overview-Reference-Cited by-同舟云学术

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Vibrations and ultrasound in food processing – Sources of vibrations, adverse effects, and beneficial applications – An overview

Published:2021-11 Issue: Volume: Page:110875
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Körzendörfer Adrian

Publisher

Elsevier BV

Subject

Food Science

Reference175 articles.

1. Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria;Abesinghe;Int. Dairy J.,2019

2. Rotating Machinery Vibration: from Analysis to Troubleshooting;Adams,2009

3. Theory and Applications of Mechanical Vibrations;Adhwarjee,2007

4. Ultrasound and meat quality: a review;Alarcon-Rojo;Ultrason. Sonochem.,2019

5. The characterization of acoustic cavitation bubbles – an overview;Ashokkumar;Ultrason. Sonochem.,2011

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1. Low-frequency Noise Reduction Mechanism and Acoustic Characteristics of the Dipole Surface Source Structure;Journal of Vibration Engineering & Technologies;2024-08-04

2. Correlation between acoustic characteristics and sensory evaluation of puffed‐grain food based on energy analysis;Journal of Texture Studies;2024-04

3. Evaluation of Bruising Susceptibility and Response of Pears under Impact Loading through Finite Element Analysis;Applied Sciences;2024-03-15

4. Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics;Ultrasonics Sonochemistry;2023-11

5. Optimization of A Procedure to Improve the Extraction Rate of Biologically Active Compounds in Red Grape Must Using High-Power Ultrasound;Sustainability;2023-04-15

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