Understanding the potential of ultrasound as an innovative tool for microbial inactivation, functionalization of plant-based foods, and improvements of functional food potential
Débora Pinhatari Ferreira, Marciane Magnani, Francyeli Araújo Silva, Luan Valdemiro Alves de Oliveira, Michele Rosset, Silvani Verruck, Tatiana Colombo Pimentel
Topics & Concepts
Food scienceFunctional foodChemistryLycopenePrebioticAscorbic acidCarotenoidNutraceuticalProbioticBiotechnologyBacteriaBiologyGeneticsMicrobial Inactivation MethodsMicroencapsulation and Drying ProcessesBiochemical Analysis and Sensing Techniques