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Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey

Jonas T Guimarães1, Eric Keven Silva2, Verônica O Alvarenga2

  • 1Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil.

Ultrasonics Sonochemistry
|April 23, 2018
PubMed

Keywords:
Emerging technologyFunctional foodHigh-temperature short-timeInulinPolysaccharidesSonication

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