Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods
With the growing of consumer’s demand for products ready to eat that can be elaborated with greener technologies without affecting to their organoleptic characteristics, the application of ultrasound combined with microwaves has been widely studied on food preservation treatments (drying, frying), e...
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| Auteurs principaux: | , , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Elsevier
2021
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| Accès en ligne: | https://doaj.org/article/ba6d3931068c48a8a06b8b2cd2e2bfe6 |
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