A review on underwater shockwave processing and its application in food technology.

Fan, Ying; Mehta, Devanshu V; Basheer, Iqdiam M; MacIntosh, Andrew J

Fan, Ying; Mehta, Devanshu V; Basheer, Iqdiam M; MacIntosh, Andrew J.

Afiliación

Fan Y; Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA.
Mehta DV; Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA.
Basheer IM; Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA.
MacIntosh AJ; Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA.

Crit Rev Food Sci Nutr ; 62(4): 980-988, 2022.

Article en En | MEDLINE | ID: mdl-33938777

Asunto(s)

Manipulación de Alimentos; Tecnología de Alimentos; Industria de Procesamiento de Alimentos; Carne/análisis; Valor Nutritivo

Palabras clave

Electrohydraulic processing; hydrodynamic processing; meat tenderization; microbial inactivation; non-thermal treatment; produce softening; underwater shockwave processing

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Manipulación de Alimentos / Tecnología de Alimentos Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article País de afiliación: Estados Unidos

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