ReviewUltrasonics sonochemistry2021
Application of ultrasound in combination with other technologies in food processing: A review.
Review in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 80 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
80 citing papers in PubMed.
- Bridging Biosynthesis and Bioavailability: Integrated Strategies for Tailoring Soybean Isoflavone Profiles.Comprehensive reviews in food science and food safety · 2026Review
- Emerging role of ultrasound in food technology: principles, applications, and future prospects.Journal of ultrasound · 2026Review
- Recovery of bioactive compounds from citrus by-products: advances in conventional and innovative extraction approaches, bioavailability, and applications.BMC chemistry · 2026Review
- Ultrasound-Assisted Fermentation byFoods (Basel, Switzerland) · 2026Article
- Article
- Green and efficient ultrasound-assisted supramolecular solvent extraction of Plantago asiatica L.: Process optimization, mechanism, and hypouricemic efficacy.Ultrasonics sonochemistry · 2026Article
- Release-Chelation Effect of Ultrasound-Assisted Citric Acid Treatment on Heavy Metal Removal Efficiency inToxics · 2026Article
- Ultrasonic driven resveratrol induced egg-derived amyloid-like fibrils hydrocolloids for stabilizing aqueous cyanidin-3-O-glucoside.Ultrasonics sonochemistry · 2026Article
- Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.Foods (Basel, Switzerland) · 2026Review
- Optimization of sonication for preserving the biochemical and physicochemical attributes of pomegranate arils during storage.Ultrasonics sonochemistry · 2026Article
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Food preservatives: natural or synthetic?Archives of microbiology · 2026Review
- Para-probiotics as Novel Anti-Inflammatory Agents: Insight into Health Benefits and Therapeutic Applications.Current pharmaceutical design · 2026Review
- Sustainable Postharvest Innovations for Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Effect of Conventional and Ultrasound-Assisted Extraction Conditions on the Physicochemical Properties, Phytochemical Content, Antioxidant Activity and Functional Properties of Alfalfa Protein Concentrates.Foods (Basel, Switzerland) · 2025Article
- Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future.Foods (Basel, Switzerland) · 2025Review
- High-intensity ultrasound improves texture profile and technological characteristics of cupuaçu (Journal of food science and technology · 2025Article
- Ultrasonic-Assisted Nanoparticle Engineering to Enhance the Extraction Efficiency and Sensory Quality of Saudi Coffee.Foods (Basel, Switzerland) · 2025Article
- Removing the bitterness of olives with a pilot-scale ultrasonic system and determining its effect on table olive quality.Journal of food science and technology · 2025Article
- Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review.Food science & nutrition · 2025Review
20 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The use of non-thermal processing technologies has been on the surge due to ever increasing demand for highest quality convenient foods containing the natural taste & flavor and being free of chemical additives and preservatives. Among the various non-thermal processing methods, ultrasound technology has proven to be very valuable. Ultrasound processing, being used alone or in combination with other processing methods, yields significant positive results on the quality of foods, thus has been considered efficacious. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomenon and mass transfer enhancement. It is considered to be an emerging and promising technology and has been applied efficiently in food processing industry for several processes such as freezing, filtration, drying, separation, emulsion, sterilization, and extraction. Various researches have opined that ultrasound leads to an increase in the performance of the process and improves the quality factors of the food. The present paper will discuss the mechanical, chemical and biochemical effects produced by the propagation of high intensity ultrasonic waves through the medium. This review outlines the current knowledge about application of ultrasound in food technology including processing, preservation and extraction. In addition, the several advantages of ultrasound processing, which when combined with other different technologies (such as microwave, supercritical CO
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.