Application of Ultrasound to Aid Food Processing

Larysa Paniwnyk

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Abstract

Ultrasound is used in a variety of ways within the food industry either as a method of diagnosing the condition and homogeneity of a food product or as a method to actively aid the processing and manufacture of the food itself.
Original languageEnglish
Title of host publicationFood Processing Technologies: Impact on Product Attributes
EditorsAmit K. Jaiswal
Place of PublicationFlorida, U.S.A.
PublisherCRC Press, Taylor & Francis Group
Pages207-227
ISBN (Electronic)9781315372365
ISBN (Print)9781482257540
Publication statusPublished - 26 Jul 2016

Bibliographical note

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  • Cite this

    Paniwnyk, L. (2016). Application of Ultrasound to Aid Food Processing. In A. K. Jaiswal (Ed.), Food Processing Technologies: Impact on Product Attributes (pp. 207-227). Florida, U.S.A.: CRC Press, Taylor & Francis Group.