Decontamination by ultrasound application in fresh fruits and vegetables

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Arzeni, 2012, Comparative study of high intensity ultrasound effects on food proteins functionality, Journal of Food Engineering, 108, 463, 10.1016/j.jfoodeng.2011.08.018

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Ayyildiz, 2011, Effect of ultrasonic pretreatment on chlorine dioxide disinfection efficiency, Ultrasonics Sonochemistry, 18, 683, 10.1016/j.ultsonch.2010.08.008

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Birmpa, 2013, Ultraviolet light and ultrasound as non thermal treatments for inactivation of micro-organisms in fresh read-to-eat foods, International Journal of Food Microbiology, 167, 96, 10.1016/j.ijfoodmicro.2013.06.005

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Cameron, 2008, Electron microscopic analysis of dairy microbes inactivated by ultrasound, Ultrasonics Sonochemistry, 15, 960, 10.1016/j.ultsonch.2008.02.012

Cao, 2010, Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest, Food Control, 21, 529, 10.1016/j.foodcont.2009.08.002

Cárcel, 2012, Food process innovation through new technologies: use of ultrasound, Journal of Food Engineering, 110, 200, 10.1016/j.jfoodeng.2011.05.038

Chemat, 2004, Hazard analysis and critical control point (HACCP) for an ultrasound food processing operation, Ultrasonics Sonochemistry, 11, 257, 10.1016/j.ultsonch.2004.01.016

Chemat, 2011, Applications of ultrasound in food technology: processing, preservation and extraction, Ultrasonic Sonochemistry, 18, 813, 10.1016/j.ultsonch.2010.11.023

Chen, 2011, Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit (Prunus salicina L.), Postharvest Biology and Technology, 61, 117, 10.1016/j.postharvbio.2011.03.006

Cheng, 2007, Effects of sonication and carbonation on guava juice quality, Food Chemistry, 104, 1396, 10.1016/j.foodchem.2007.02.001

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Demirdöven, 2009, The use of ultrasound and combined technologies in food preservation, Food Reviews International, 25, 1, 10.1080/87559120802306157

Dolatowski, 2007, Applications of ultrasound in food technology, Acta Scientarium Polonorum Technology Alimentaria, 6, 89

Ercan, 2011, Effect of ultrasound and temperature on tomato peroxidase, Ultrasonics Sonochemistry, 18, 686, 10.1016/j.ultsonch.2010.09.014

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Ferrante, 2007, Combined use of ultrasound and natural antimicrobials to inactivate Listeria monocytogenes in orange juice, Journal of Food Protection, 70, 1850, 10.4315/0362-028X-70.8.1850

Forghani, 2013, Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash, Food Microbiology, 36, 40, 10.1016/j.fm.2013.04.002

Fraisse, 2011, Comparison of chlorine and peroxyacetic-based disinfectant to inactivate Feline calicivirus, Murine norovirus and Hepatitis A virus on lettuce, International Journal of Food Microbiology, 151, 98, 10.1016/j.ijfoodmicro.2011.08.011

Gabaldón-Leyva, 2007, Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperature, Journal of Food Engineering, 81, 374, 10.1016/j.jfoodeng.2006.11.011

Gabriel, 2012, Microbial inactivation in cloudy apple juice by multi-frequency Dynashock power ultrasound, Ultrasonics Sonochemistry, 19, 346, 10.1016/j.ultsonch.2011.06.003

Gao, 2014, Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria, Ultrasonics Sonochemistry, 21, 446, 10.1016/j.ultsonch.2013.06.006

Gera, 2011, Kinetics and Mechanism of bacterial inactivation by ultrasound waves and sonoprotective effect of milk components, Journal of Food Science, 76, m111, 10.1111/j.1750-3841.2010.02007.x

Gogate, 2009, A review of applications of cavitation in biochemical engineering/biotechnology, Biochemical Engineering Journal, 44, 60, 10.1016/j.bej.2008.10.006

Golmohamadi, 2013, Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree, Ultrasonics Sonochemistry, 20, 1316, 10.1016/j.ultsonch.2013.01.020

Gómez-López, 2010, Microbiological and sensory quality of sonicated calcium-added orange juice, LWT-Food Science and Technology, 43, 808, 10.1016/j.lwt.2010.01.008

González-Aguillar, 2005, Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents, International Journal of Food Science and Technology, 40, 377, 10.1111/j.1365-2621.2004.00940.x

Guerrero, 2001, Effect of ultrasound on the survival of Saccharomyces cerevisiae: influence of temperature, pH and amplitude, Innovative Food Science an Emmerging Technologies, 2, 31, 10.1016/S1466-8564(01)00020-0

Huang, 2006, Decontamination efficacy of combined chlorine dioxide with ultrasonication on apples and lettuce, Journal of Food Science, 71, m134, 10.1111/j.1750-3841.2006.00015.x

Jayasooriya, 2004, Effect of high power ultrasound waves on properties of meat: a review, International Journal of Food Properties, 7, 301, 10.1081/JFP-120030039

Joyce, 2003, The development and evaluation of ultrasound for the treatment of bacterial suspensions. A study of frequency, power and sonication time on cultured Bacillus species, Ultrasonics Sonochemistry, 10, 315, 10.1016/S1350-4177(03)00101-9

Kentish, 2011, The physical and chemical effects of ultrasound, 1

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Kim, 2006, Effects of ultrasound, irradiation and acidic electrolyzed water on germination of alfalfa and broccoli seeds and Escherichia coli O157:H7, Journal of Food Science, 71, m168, 10.1111/j.1750-3841.2006.00064.x

Knorr, 2004, Applications and potential of ultrasonics in food processing, Trends in Food Science and Technology, 15, 261, 10.1016/j.tifs.2003.12.001

Koda, 2009, Inactivation of Escherichia coli and Streptococcus mutans by ultrasound at 500 kHz, Ultrasonics Sonochemistry, 16, 655, 10.1016/j.ultsonch.2009.02.003

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Lamikanra, 2002, Enzymatic effects on flavor and texture of fresh-cut fruits and vegetables

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Leadley, 2006, Pulsed electric field processing, power ultrasound and other emerging technologies

Lee, 2011, Effect of power ultrasound on food quality, 559

Lin, 2011, A new type of high power composite ultrasonic transducer, Journal of Sound and Vibration, 330, 1419, 10.1016/j.jsv.2010.10.009

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Mañas, 2006, Inactivation of lysozyme by ultrasonic waves under pressure at different temperatures, Enzyme and Microbial Technology, 39, 1177, 10.1016/j.enzmictec.2005.11.053

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Mason, 2005, Application of ultrasound, 323

Mawson, 2011, Ultrasound in enzyme activation and inactivation, 369

Mothibe, 2011, Use of ultrasound pretreatment in drying of fruits: drying rates, quality attributes, and shelf life extension, Drying Technology, 29, 1611, 10.1080/07373937.2011.602576

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Piyasena, 2003, Inactivation of microbes using ultrasound: a review, International Journal of Food Microbiology, 87, 207, 10.1016/S0168-1605(03)00075-8

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Rastogi, 2011, Opportunities and challenges in application of ultrasound in food processing, Critical Reviews in Food Science and Nutrition, 51, 705, 10.1080/10408391003770583

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Rawson, 2011, Effect of thermosonication on bioactive compounds in watermelon juice, Food Research International, 44, 1168, 10.1016/j.foodres.2010.07.005

Rawson, 2011, Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrots discs, Ultrasonics Sonochemistry, 18, 1172, 10.1016/j.ultsonch.2011.03.009

Rico, 2007, Extending and measuring the quality of fresh-cut fruit and vegetables: a review, Trends in Food Science and Technology, 18, 373, 10.1016/j.tifs.2007.03.011

Riener, 2009, Characterisation of volatile compounds generated in milk by high intensity ultrasound, International Dairy Journal, 19, 269, 10.1016/j.idairyj.2008.10.017

Riera, 2004, Mass transfer enhancement in supercritical fluids extraction by means of power ultrasound, Ultrasonics Sonochemistry, 11(3, 241, 10.1016/j.ultsonch.2004.01.019

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