The DOI matches its Crossref record, with a small difference in title or year; 82 of the 82 references it cites were found in a registry or an index.
Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review
Abstract
The use of ultrasounds has recently gained significant interest in the food industry mainly due to the new trends of consumers toward functional foods. Offering several advantages, this form of energy can be applied for the improvement of qualitative characteristics of high-quality foods as well as for assuring safety of a vast variety of foodstuffs, and at the same time minimizing any negative effects of the sensory characteristics of foods. Furthermore, the non-destructive nature of this technology offers several opportunities for the compositional analysis of foods. However, further research is required for the improvement of related techniques and the reduction of application costs in order to render this technology efficient for industrial use. This review paper covers the main applications of ultrasounds as well as several advantages of the use of the technology in combination with conventional techniques. The effects of ultrasounds on the characteristics, microbial safety, and quality of several foods are also detailed.
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“The implosion of cavitation bubbles releases energy that can lead to various effects such as extraction, crushing, and emulsification [17].”
From A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023) · cites this paper as [17]
Citations
Cites
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Cited by
Shen, L., Pang, S., Zhong, M., Sun, Y., Qayum, A., Liu, Y., Rashid, A., Xu, B., Liang, Q., Ma, H., et al. (2023) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2023.106646 · Cited by 892
“The implosion of cavitation bubbles releases energy that can lead to various effects such as extraction, crushing, and emulsification [17].”
BackgroundAdvances in application of ultrasound in food processing: A review
Bhargava, N., Mor, R. S., Kumar, K., & Sharanagat, V. S. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105293 · Cited by 796
Modification of quinoa flour functionality using ultrasound
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Metadata
- Authors
- Arvanitoyannis, I. S., Kotsanopoulos, K. V., & Savva, A. G.
- Affiliations
- University of Thessaly (GR)
- Corresponding author
- Arvanitoyannis, Ioannis S.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2015-10-13
- Volume
- 57
- Issue
- 1
- Pages
- 109-128
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2308303645
- Cited by
- 126
- References
- 82
- Citations by year
- 2026: 7 · 2025: 15 · 2024: 16 · 2023: 16 · 2022: 14 · 2021: 21 · 2020: 12 · 2019: 12 · 2018: 10 · 2017: 3
- FWCI
- 3.61
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Critical Reviews in Food Science and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- University of Thessaly Institutional Repository (University of Thessaly) (submittedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Physics and Astronomy › Acoustics and Ultrasonics › Ultrasound and Cavitation Phenomena
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Keywords
- ultrasonic signal processing, food quality, food safety, sensory properties, microbial inactivation, functional foods, non-destructive food analysis, sensory properties of food
- MeSH terms
- Ultrasonic Waves, Consumer Behavior, Fermentation, Food Inspection, Food Technology, Frozen Foods, Humans, Quality Control, Sensation, Ultrasonics, Microbial Viability, Chemical Phenomena, Food, Preserved, Food Safety, Food Quality
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- CoChat. (2026). Citation check: Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review. https://app.cochat.ai/papers/10.1080/10408398.2013.860514
- The paper
- Arvanitoyannis, I. S., Kotsanopoulos, K. V., & Savva, A. G. (2017). Use of ultrasounds in the food industry-Methods and effects on quality, safety, and organoleptic characteristics of foods: A review. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2013.860514
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
