PublicaciĂłn:
PRINCIPLES OF ULTRASONIC AGGLOMERATION AND ITS EFFECT ON PHYSICOCHEMICAL AND MACRO- AND MICROSTRUCTURAL PROPERTIES OF FOODS

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dc.creatorERICK ABRAHAM JARA QUIJADA
dc.creatorLUIS ALBERTO GONZÁLEZ CAVIERES
dc.date2024
dc.date.accessioned2025-01-10T15:54:07Z
dc.date.available2025-01-10T15:54:07Z
dc.date.issued2024
dc.description.abstractULTRASONIC COMPACTION, ALSO KNOWN AS ULTRASONIC AGGLOMERATION, IS AN EMERGING TECHNOLOGY THAT REPRESENTS A NOVEL ALTERNATIVE FOR FOOD AGGLOMERATION; IT IS OF GREAT INTEREST TO THE FOOD INDUSTRY. THIS REVIEW AIMS TO GATHER INFORMATION ON THE PHYSICOCHEMICAL, ORGANOLEPTIC, MICROBIOLOGICAL, AND STRUCTURAL CHANGES GENERATED BY ULTRASOUND AND STUDY THE FUNDAMENTALS OF AGGLOMERATION AND ULTRASOUND IN DIFFERENT FOOD MATRICES. IN ADDITION, CHEMICAL CHANGES ARE REPORTED IN SOME NUTRIENTS RELATED TO CONFORMATIONAL CHANGES, SUCH AS THE DISINTEGRATION OF DIACYLGLYCERIDES INTO MONOACYLGLYCEROLS, DISORDERING OF THE CRYSTALLINE REGION OF STARCH GRANULES TO THE AMORPHOUS PHASE, DISRUPTION OF THE MEMBRANE IN PLANT CELLS, AND TRANSIENT OR PERMANENT MODIFICATION OF THE PROTEIN STRUCTURE (3D FOLDING). THE INCREASING DEVELOPMENT OF PATENTS CAN PROVIDE AN INSIGHT INTO THE POTENTIAL OF ULTRASONIC AGGLOMERATION APPLICATIONS IN THE FOOD INDUSTRY.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.foodchem.2024.141309
dc.identifier.issn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/14185
dc.languagespa
dc.publisherFOOD CHEMISTRY
dc.relation.uri10.1016/j.foodchem.2024.141309
dc.rightsPUBLICADA
dc.subjectUltrasound
dc.subjectPatent
dc.subjectMolecular changes
dc.subjectAgglomeration
dc.titlePRINCIPLES OF ULTRASONIC AGGLOMERATION AND ITS EFFECT ON PHYSICOCHEMICAL AND MACRO- AND MICROSTRUCTURAL PROPERTIES OF FOODS
dc.typeARTÍCULO DE REVISIÓN
dspace.entity.typePublication
ubb.EstadoPUBLICADA
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