Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions
Shuyi Li, Rui Zhang, Dan Lei, Yuqi Huang, Shuiyuan Cheng, Zhenzhou Zhu, Zhilin Wu, Giancarlo Cravotto
Topics & Concepts
Hydrostatic pressureFood processingFood industryPascalizationFood productsHigh pressureMicrowaveFood scienceBiochemical engineeringFunctional foodUltrasoundProcess engineeringComputer scienceChemistryMedicineEngineeringTelecommunicationsPhysicsThermodynamicsRadiologyEngineering physicsMicrobial Inactivation MethodsProteins in Food SystemsMicroencapsulation and Drying Processes