Accelerating vinegar aging by combination of ultrasonic and magnetic field assistance

Dong, 2020, Accelerated aging of grape pomace vinegar by using additives combined with physical methods, J. Food Process. Eng., 43, 10.1111/jfpe.13398 Gao, 2020, Accelerating aroma formation of raw soy sauce using low intensity sonication, Food Chem., 329, 10.1016/j.foodchem.2020.127118 Delgado-González, 2017, Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy, Ultrason. Sonochem., 36, 226, 10.1016/j.ultsonch.2016.11.031 Han, 2001, A Chinese fermented soybean food, Int. J. Food Microbiol., 65, 1, 10.1016/S0168-1605(00)00523-7 Fox, 1996, Acceleration of cheese ripening, Antonie Van Leeuwenhoek, 70, 271, 10.1007/BF00395937 Wang, 2017, Effects of ultrasonic treatment on the maturation of Zhenjiang vinegar, Ultrason. Sonochem., 39, 272, 10.1016/j.ultsonch.2017.04.020 Tao, 2014, Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process, Crit. Rev. Food Sci. Nutr., 54, 817, 10.1080/10408398.2011.609949 Soltani Firouz, 2019, Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: a review, Ultrason. Sonochem., 57, 73, 10.1016/j.ultsonch.2019.05.014 Chang, 2002, The application of 20 kHz ultrasonic waves to accelerate the aging of different wines, Food Chem., 79, 501, 10.1016/S0308-8146(02)00226-1 Lucena, 2020, Synthesis and characterization of magnetic cross-linked enzyme aggregate and its evaluation of the alternating magnetic field (AMF) effects in the catalytic activity, J. Magn. Magn. Mater., 516, 167326, 10.1016/j.jmmm.2020.167326 M.C. Veiga, M.M. Fontoura, M.G. Oliveira, J.A.V. Costa, L.O. Santos, Magnetic fields: biomass potential of Spirulina sp. for food supplement, Bioprocess Biosyst. Eng. 43(7) (2020) 1231–1240. https://doi.org/10.1007/s00449-020-02318-4. Phuhongsung, 2020, 4D printing of products based on soy protein isolate via microwave heating for flavor development, Food Res. Int., 137, 109605, 10.1016/j.foodres.2020.109605 Lin, 2021, Simulation and non-invasive testing of vinegar storage time by olfaction visualization system and volatile organic compounds analysis, Foods, 10, 532, 10.3390/foods10030532 Li, 2021, Early detection and monitoring for Aspergillus flavus contamination in maize kernels, Food Control, 121, 107636, 10.1016/j.foodcont.2020.107636 Boeker, 2014, On 'electronic nose' methodology, Sens. Actuators B, 204, 2, 10.1016/j.snb.2014.07.087 Peris, 2009, A 21st century technique for food control: electronic noses, Anal. Chim. Acta, 638, 1, 10.1016/j.aca.2009.02.009 Wang, 2016, Rheological, textural and flavour properties of yellow mustard sauce as affected by modified starch, xanthan and guar gum, Food Bioprocess. Technol., 9, 849, 10.1007/s11947-016-1673-6