ReviewUltrasonics sonochemistry2022
Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals.
Review in Ultrasonics sonochemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.Foods (Basel, Switzerland) · 2026Review
- Effects of single-frequency ultrasonic modification on starch structure and digestive properties: A comprehensive meta-analysis and acoustic simulation.Food chemistry: X · 2025Article
- Enhancing the Quality and Nutritional Properties of Gluten-Free Pancakes Using Sprouted Quinoa Flour Treated With Magnetic Fields, Ultrasound, and Infrared Drying.Food science & nutrition · 2025Article
- Impact of ultrasonication on the physicochemical, pasting, amino acid, mineral, phenolic, and sugar profile of germinated brown rice from various varieties.Journal of food science and technology · 2025Article
- Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy.Sensors (Basel, Switzerland) · 2025Article
- Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough.Ultrasonics sonochemistry · 2024Article
- Determination and Characterization of Gold Nanoparticles in Liquor Using Asymmetric Flow Field-Flow Fractionation Hyphenated with Inductively Coupled Plasma Mass Spectrometry.Molecules (Basel, Switzerland) · 2024Article
- Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process.Food chemistry: X · 2023Article
- Recent Advances in Acoustic Technology in Food Processing.Foods (Basel, Switzerland) · 2023Review
- Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication.Molecules (Basel, Switzerland) · 2023Article
- Ultrasound can increase biofilm formation byFrontiers in microbiology · 2023Article
- Effect of Debittering with Different Solvents and Ultrasound on Carotenoids, Tocopherols, and Phenolics ofAntioxidants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cereals (CE) and pseudocereals (PSCE) play a pivotal role in nourishing the human population. Low-frequency ultrasound (LFUS) modifies the structure of CE and PSCE macromolecules such as starch and proteins, often improving their technological, functional and bioactive properties. Hence, it is employed for enhancing the traditional processes utilized for the preparation of CE- and PSCE-based foods as well as for the upcycling of their by-products. We report recent advances in LFUS treatments for hydration, germination, extraction of bioactive compounds from by-products, and fortification of CEs and PSCE, including kinetic modelling and underlying action mechanisms. Meta-analyses of LFUS influence on compounds extraction and starch gelatinization are also presented. LFUS enhances hydration rate and time lag phase of CE and PSCE, essential for germination, extraction, fermentation and cooking. The germination is improved by increasing hydration, releasing promoters and eliminating inhibitors. Furthermore, LFUS boosts the extraction of phenolic compounds, polysaccharides and other food components; modifies starch structure, affecting pasting properties; causes partial denaturation of proteins, improving their interfacial properties and their peptides availability. Overall, LFUS has an outstanding potential to improve transformation processes and functionalities of CE and PSCE.
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