Fermentation assisted by pulsed electric field and ultrasound: A review
Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rate...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/95907 |
| Acceso en línea: | http://hdl.handle.net/11336/95907 |
| Access Level: | acceso abierto |
| Palabra clave: | BIOACTIVE COMPOUNDS FERMENTATION PULSED ELECTRIC FIELD ULTRASOUND https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed. |
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