Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review
Abstract
:1. Introduction
2. Ultrasound
2.1. Basic Concepts of Ultrasound
2.2. Physical and Chemical Effects of Ultrasound
2.3. Production of Biomolecules from Fermented Foods
3. Pulsed Electric Fields
3.1. Basic Concepts of PEF on Fermentation Process
3.2. Factors Affecting Pulsed Electric Field Treatments
3.3. Production of Biomolecules from Fermented Foods
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Galván-D’Alessandro, L.; Carciochi, R.A. Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review. Fermentation 2018, 4, 1. https://doi.org/10.3390/fermentation4010001
Galván-D’Alessandro L, Carciochi RA. Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review. Fermentation. 2018; 4(1):1. https://doi.org/10.3390/fermentation4010001
Chicago/Turabian StyleGalván-D’Alessandro, Leandro, and Ramiro Ariel Carciochi. 2018. "Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review" Fermentation 4, no. 1: 1. https://doi.org/10.3390/fermentation4010001