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Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality.
Chávez-Martínez, América; Reyes-Villagrana, Raúl Alberto; Rentería-Monterrubio, Ana Luisa; Sánchez-Vega, Rogelio; Tirado-Gallegos, Juan Manuel; Bolivar-Jacobo, Norma Angélica.
Afiliação
  • Chávez-Martínez A; Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico.
  • Reyes-Villagrana RA; Catedrático CONACYT, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Alcaldía Benito Juárez, Mexico City C.P. 03940, Mexico.
  • Rentería-Monterrubio AL; Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico.
  • Sánchez-Vega R; Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico.
  • Tirado-Gallegos JM; Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico.
  • Bolivar-Jacobo NA; Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico.
Foods ; 9(11)2020 Nov 18.
Article em En | MEDLINE | ID: mdl-33218106
Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Qualitative_research Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: México País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Qualitative_research Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: México País de publicação: Suíça