Use este identificador para citar ou linkar para este item:
http://repositorio.ufla.br/jspui/handle/1/41435
Registro completo de metadados
Campo DC | Valor | Idioma |
---|---|---|
dc.creator | Pagnossa, Jorge Pamplona | - |
dc.creator | Rocchetti, Gabriele | - |
dc.creator | Ribeiro, Ana Cristina | - |
dc.creator | Piccoli, Roberta Hilsdorf | - |
dc.creator | Lucini, Luigi | - |
dc.date.accessioned | 2020-06-15T19:10:01Z | - |
dc.date.available | 2020-06-15T19:10:01Z | - |
dc.date.issued | 2020-02 | - |
dc.identifier.citation | PAGNOSSA, J. P. et al. Ultrasound: beneficial biotechnological aspects on microorganisms-mediated processes. Current Opinion in Food Science, [S. I.], v. 31, p. 24-30, Feb. 2020. | pt_BR |
dc.identifier.uri | https://www.sciencedirect.com/science/article/abs/pii/S2214799319300839#! | pt_BR |
dc.identifier.uri | http://repositorio.ufla.br/jspui/handle/1/41435 | - |
dc.description.abstract | Ultrasound has been employed in a wide range of processes as related to biotechnology, fermentation and food processing. In this regard, the use of ultrasound represents an emerging technology able to minimize processing and positively impact on both microbial safety and quality of different food products. According to the frequency and intensity used, ultrasound has been proposed for monitoring fermentation processes and as an effective processing treatment. In addition, ultrasounds have been recently studied as a very promising complement to mild heat processing, even though the optimization of such integrated processes remains a wide research area. This review considers the importance of ultrasound-associated technologies for microbial growth, food fermentation processes, effects on enzymatic activity and limitation of spoilage. | pt_BR |
dc.language | en | pt_BR |
dc.publisher | Elsevier B.V. | pt_BR |
dc.rights | restrictAccess | pt_BR |
dc.source | Current Opinion in Food Science | pt_BR |
dc.subject | Ultrasound | pt_BR |
dc.subject | Food - Quality | pt_BR |
dc.subject | Food fermentation | pt_BR |
dc.subject | Microbial growth | pt_BR |
dc.subject | Enzymatic activity | pt_BR |
dc.subject | Ultrassom | pt_BR |
dc.subject | Alimentos - Qualidade | pt_BR |
dc.subject | Fermentação de alimentos | pt_BR |
dc.subject | Crescimento microbiano | pt_BR |
dc.subject | Atividade enzimática | pt_BR |
dc.title | Ultrasound: beneficial biotechnological aspects on microorganisms-mediated processes | pt_BR |
dc.type | Artigo | pt_BR |
Aparece nas coleções: | DCA - Artigos publicados em periódicos |
Arquivos associados a este item:
Não existem arquivos associados a este item.
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.