{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,12]],"date-time":"2026-11-12T19:56:17Z","timestamp":1794513377733,"version":"4.9.1"},"publisher-location":"Singapore","reference-count":104,"publisher":"Springer Singapore","isbn-type":[{"value":"9789812874702","type":"electronic"}],"license":[{"start":{"date-parts":[[2015,1,1]],"date-time":"2015-01-01T00:00:00Z","timestamp":1420070400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2015]]},"DOI":"10.1007\/978-981-287-470-2_63-1","type":"book-chapter","created":{"date-parts":[[2016,2,4]],"date-time":"2016-02-04T11:19:35Z","timestamp":1454584775000},"page":"1-22","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Ultrasonic Applications for Juice Making"],"prefix":"10.1007","author":[{"given":"Mehmet","family":"Ba\u015flar","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hatice","family":"Biranger Yildirim","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zeynep Hazal","family":"Tekin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mustafa Fatih","family":"Ertugay","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2016,1,9]]},"reference":[{"key":"63-1_CR1","doi-asserted-by":"publisher","first-page":"1275","DOI":"10.1111\/ijfs.12766","volume":"50","author":"RM Aadil","year":"2015","unstructured":"Aadil RM, Zeng X-A, Zhang Z-H, Wang M-S, Han Z, Jing H, Jabba S (2015) Thermosonication: a potential technique that influences the quality of grapefruit juice. Int J Food Sci Technol 50:1275\u20131282","journal-title":"Int J Food Sci Technol"},{"key":"63-1_CR2","doi-asserted-by":"publisher","first-page":"1182","DOI":"10.1016\/j.ultsonch.2013.02.010","volume":"20","author":"M Abid","year":"2013","unstructured":"Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S (2013) Effect of ultrasound on different quality parameters of apple juice. Ultrason Sonochem 20:1182\u20131187","journal-title":"Ultrason Sonochem"},{"key":"63-1_CR3","doi-asserted-by":"publisher","first-page":"984","DOI":"10.1016\/j.ultsonch.2013.12.003","volume":"21","author":"M Abid","year":"2014","unstructured":"Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Lei S, Khan MA, Zeng X (2014) Thermosonication as a potential quality enhancement technique of apple juice. Ultrason Sonochem 21:984\u2013990","journal-title":"Ultrason Sonochem"},{"key":"63-1_CR4","doi-asserted-by":"crossref","unstructured":"Adekunte A, Tiwari BK, Cullen PJ, Scannel AGM, O\u2019Donnel CP (2010) Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chem 122:500\u2013507","DOI":"10.1016\/j.foodchem.2010.01.026"},{"key":"63-1_CR5","doi-asserted-by":"publisher","first-page":"116","DOI":"10.1016\/j.ijfoodmicro.2009.10.006","volume":"137","author":"A Adekunte","year":"2010","unstructured":"Adekunte A, Tiwari B, Scannell A, Cullen P, O\u2019donnell C (2010) Modelling of yeast inactivation in sonicated tomato juice. Int J Food Microbiol 137:116\u2013120","journal-title":"Int J Food Microbiol"},{"key":"63-1_CR6","first-page":"51","volume":"6","author":"H Alighourci","year":"2014","unstructured":"Alighourci H, Barzegar M, Sahari MA, Abbasi S (2014) The effects of sonication and gamma irradiation on the inactivation of Escherichia coli and Saccharomyces cerevisiae in pomegranate juice. Iran J Microbiol 6:51\u201358","journal-title":"Iran J Microbiol"},{"key":"63-1_CR7","doi-asserted-by":"publisher","first-page":"342","DOI":"10.1016\/j.foodcont.2011.10.056","volume":"25","author":"C Arroyo","year":"2012","unstructured":"Arroyo C, Cebri\u00e1n G, Pag\u00e1n R, Cond\u00f3n S (2012) Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice. Food Control 25:342\u2013348","journal-title":"Food Control"},{"key":"63-1_CR8","doi-asserted-by":"publisher","first-page":"410","DOI":"10.1016\/j.foodres.2012.05.004","volume":"48","author":"TS Awad","year":"2012","unstructured":"Awad TS, Moharram HA, Shaltout OE, Asker D, Youssef MM (2012) Applications of ultrasound in analysis, processing and quality control of food. Food Res Int 48:410\u2013427","journal-title":"Food Res Int"},{"key":"63-1_CR9","first-page":"64","volume":"53","author":"RA Baker","year":"1999","unstructured":"Baker RA, Cameron RG (1999) Clouds of citrus juices and juice drinks. Food Technol 53:64\u201369","journal-title":"Food Technol"},{"key":"63-1_CR10","doi-asserted-by":"publisher","first-page":"307","DOI":"10.1111\/j.1541-4337.2012.00185.x","volume":"11","author":"F Barba","year":"2012","unstructured":"Barba F, Esteve M, Fr\u00edgola A (2012) High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: a review. Compr Rev Food Sci Food Safety 11:307\u2013322","journal-title":"Compr Rev Food Sci Food Safety"},{"key":"63-1_CR11","doi-asserted-by":"crossref","unstructured":"Barbosa-Canovas GV, Altunakar B (2007) Pulsed electric fields processing of foods: an overview. In: Raso J, Heinz V (eds) Pulsed electric fields for the Food Industry- Fundamentals and applications. Springer, pp 3-22","DOI":"10.1007\/978-0-387-31122-7_1"},{"key":"63-1_CR12","volume-title":"Preservation of foods with pulsed electric fields","author":"GV Barbosa-Canovas","year":"1999","unstructured":"Barbosa-Canovas GV, Gongora-Nieto MM, Pothakamury UR, Swanson BG (1999) Fundamentals of high-intensity pulsed electric fields (PEF). In: Preservation of foods with pulsed electric fields. Academic, San Diego"},{"key":"63-1_CR13","doi-asserted-by":"publisher","first-page":"886","DOI":"10.1111\/ijfs.12015","volume":"48","author":"M Ba\u015flar","year":"2013","unstructured":"Ba\u015flar M, Ertugay M (2013) The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and color of apple juice. Int J Food Sci Technol 48:886\u2013892","journal-title":"Int J Food Sci Technol"},{"key":"63-1_CR14","doi-asserted-by":"crossref","first-page":"2333","DOI":"10.4315\/0362-028X-68.11.2333","volume":"68","author":"AR Baumann","year":"2005","unstructured":"Baumann AR, Martin SE, Feng H (2005) Power ultrasound treatment of Listeria monocytogenes in apple cider. J Food Prot 68:2333\u20132340","journal-title":"J Food Prot"},{"key":"63-1_CR15","doi-asserted-by":"publisher","first-page":"52","DOI":"10.1016\/j.foodcont.2004.09.002","volume":"17","author":"A Bay\u0131nd\u0131rl\u0131","year":"2006","unstructured":"Bay\u0131nd\u0131rl\u0131 A, Alpas H, Bozo\u011flu F, H\u0131zal M (2006) Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. Food Control 17:52\u201358","journal-title":"Food Control"},{"key":"63-1_CR16","doi-asserted-by":"publisher","first-page":"2189","DOI":"10.1007\/s11947-013-1178-5","volume":"7","author":"A Bevilacqua","year":"2014","unstructured":"Bevilacqua A, Speranza B, Campaniello D, Sinigaglia M, Corbo MR (2014) Inctivation of spoling yeasts of fruit juices by pulsed ultrasound. Food Bioprocess Technol 7:2189\u20132197","journal-title":"Food Bioprocess Technol"},{"key":"63-1_CR17","doi-asserted-by":"publisher","first-page":"1295","DOI":"10.1016\/j.ultsonch.2011.04.002","volume":"18","author":"R Bhat","year":"2011","unstructured":"Bhat R, Kamaruddin NSBC, Min-Tze L, Karim AA (2011) Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrason Sonochem 18:1295\u20131300","journal-title":"Ultrason Sonochem"},{"issue":"6","key":"63-1_CR18","doi-asserted-by":"publisher","first-page":"637","DOI":"10.1002\/(SICI)1097-0010(20000501)80:6<637::AID-JSFA603>3.0.CO;2-1","volume":"80","author":"T Bintsis","year":"2000","unstructured":"Bintsis T, Litopoulou-Tzanetaki E, Robinson RK (2000) Existing and potential applications of ultraviolet light in the food industry \u2013 a critical review. J Sci Food Agric 80(6):637\u2013645","journal-title":"J Sci Food Agric"},{"issue":"6","key":"63-1_CR19","doi-asserted-by":"publisher","first-page":"797","DOI":"10.1007\/s11947-009-0307-7","volume":"3","author":"CD Char","year":"2010","unstructured":"Char CD, Mitilinaki E, Guerrero SN, Alzamora SM (2010) Use of high-intensity ultrasound and UV-C light to inactivate some microorganisms in fruit juices. Food Bioprocess Technol 3(6):797\u2013803","journal-title":"Food Bioprocess Technol"},{"issue":"C2","key":"63-1_CR20","doi-asserted-by":"publisher","first-page":"93","DOI":"10.1205\/fbp06045","volume":"85","author":"A Charles-Rodr\u00edguez","year":"2007","unstructured":"Charles-Rodr\u00edguez A, Nev\u00e1rez-Moorill\u00f3n G, Zhang Q, Ortega-Rivas E (2007) Comparison of thermal processing and pulsed electric fields treatment in pasteurization of apple juice. Food Bioprod Process 85(C2):93\u201397","journal-title":"Food Bioprod Process"},{"key":"63-1_CR21","doi-asserted-by":"publisher","first-page":"813","DOI":"10.1016\/j.ultsonch.2010.11.023","volume":"18","author":"F Chemat","year":"2011","unstructured":"Chemat F, Huma Z, Khan MK (2011) Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason Sonochem 18:813\u2013835","journal-title":"Ultrason Sonochem"},{"key":"63-1_CR22","doi-asserted-by":"publisher","first-page":"981","DOI":"10.1002\/jsfa.5989","volume":"93","author":"Y Chen","year":"2013","unstructured":"Chen Y, Yu LJ, Rupasinghe HPV (2013) Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review. J Sci Food Agric 93:981\u2013986","journal-title":"J Sci Food Agric"},{"key":"63-1_CR23","doi-asserted-by":"publisher","first-page":"1396","DOI":"10.1016\/j.foodchem.2007.02.001","volume":"104","author":"LH Cheng","year":"2007","unstructured":"Cheng LH, Soh CY, Liew SC, Teh FF (2007) Effects of sonication and carbonation on guava juice quality. Food Chem 104:1396\u20131401","journal-title":"Food Chem"},{"key":"63-1_CR24","doi-asserted-by":"publisher","first-page":"6247","DOI":"10.1021\/jf060995q","volume":"54","author":"C Cortes","year":"2006","unstructured":"Cortes C, Torregrosa F, Esteve MJ, Frigola A (2006) Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields. Agric Food Chem 54:6247\u20136254","journal-title":"Agric Food Chem"},{"key":"63-1_CR25","doi-asserted-by":"publisher","first-page":"997","DOI":"10.1007\/s11947-011-0746-9","volume":"6","author":"M Costa","year":"2013","unstructured":"Costa M, Fonteles T, Jesus A, Almeida F, Miranda M, Fernandes F, Rodrigues S (2013) High-intensity ultrasound processing of pineapple juice. Food Bioprocess Technol 6:997\u20131006","journal-title":"Food Bioprocess Technol"},{"key":"63-1_CR26","doi-asserted-by":"crossref","first-page":"556","DOI":"10.4315\/0362-028X-69.3.556","volume":"69","author":"DJ D\u2019Amico","year":"2006","unstructured":"D\u2019Amico DJ, Silk TM, Wu JR, Guo MR (2006) Inactivation of microorganisms in milk and apple cider treated with ultrasound. J Food Prot 69:556\u2013563","journal-title":"J Food Prot"},{"key":"63-1_CR27","doi-asserted-by":"crossref","unstructured":"Damar S, Balaban MO (2011) Effects of dense phase CO2 on quality attributes of beverages. J Food Sci 347\u2013358","DOI":"10.1002\/9780470958360.ch24"},{"key":"63-1_CR28","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1080\/87559120802306157","volume":"25","author":"A Demird\u00f6ven","year":"2008","unstructured":"Demird\u00f6ven A, Baysal T (2008) The use of ultrasound and combined technologies in food preservation. Food Rev Int 25:1\u201311","journal-title":"Food Rev Int"},{"key":"63-1_CR29","unstructured":"Altunakar B (2007) Food preservation by pulsed electric fields and selected antimicrobials. PhD thesis, Department of Biological Systems Engineering Washington State University Pulman, p 22"},{"key":"63-1_CR30","doi-asserted-by":"publisher","first-page":"321","DOI":"10.1007\/s00217-005-0073-3","volume":"222","author":"P Elez-Martinez","year":"2006","unstructured":"Elez-Martinez P, Soliva-Fortuny RC, Martin-Belloso O (2006) Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment. Eur Food Res Technol 222:321\u2013329","journal-title":"Eur Food Res Technol"},{"key":"63-1_CR31","doi-asserted-by":"crossref","first-page":"379","DOI":"10.1016\/j.ultsonch.2003.10.005","volume":"11","author":"MH Entezari","year":"2004","unstructured":"Entezari MH, Nazary SH, Khodaparast MHH (2004) The direct effect of ultrasound on the extraction of date syrup and its micro-organisms. Ultrason Sonochem 11:379\u2013384","journal-title":"Ultrason Sonochem"},{"key":"63-1_CR32","doi-asserted-by":"publisher","first-page":"226","DOI":"10.1016\/j.ifset.2014.06.013","volume":"26","author":"MF Ertugay","year":"2014","unstructured":"Ertugay MF, Ba\u015flar M (2014) The effect of ultrasonic treatments on cloudy quality-related quality parameters in apple juice. Innov Food Sci Emerg Technol 26:226\u2013231","journal-title":"Innov Food Sci Emerg Technol"},{"key":"63-1_CR33","unstructured":"Feng H, Yang W (2011) Ultrasonic processing. In: Zhang HQ, Barbosa-C\u00e1novas GV, Balasubramaniam VMB, Dunne CP, Farkas DF, Yuan JTC (eds) Nonthermal processing technologies for food. Blackwell Publishing, USA"},{"key":"63-1_CR34","doi-asserted-by":"publisher","first-page":"635","DOI":"10.1016\/j.fm.2014.06.017","volume":"46","author":"M Ferrario","year":"2015","unstructured":"Ferrario M, Alzamora SM, Guerrero S (2015) Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. Food Microbiol 46:635\u2013642","journal-title":"Food Microbiol"},{"key":"63-1_CR35","doi-asserted-by":"publisher","first-page":"722","DOI":"10.1016\/j.foodcont.2014.10.017","volume":"50","author":"AA Gabriel","year":"2015","unstructured":"Gabriel AA (2015) Combinations of selected physical and chemical hurdles to inactivate Escherichia coli O157:H7 in apple and orange juices. Food Control 50:722\u2013728","journal-title":"Food Control"},{"key":"63-1_CR36","doi-asserted-by":"publisher","first-page":"1751","DOI":"10.4315\/0362-028X.JFP-10-522","volume":"74","author":"JJ G\u00f3mez-D\u00edaz","year":"2011","unstructured":"G\u00f3mez-D\u00edaz JJ, Santiesteban-L\u00f3pez A, Palou E, L\u00f3pez-Malo A (2011) Zygosaccharomyces bailii inactivation by means of UV light and low-frequency ultrasound treatments. J Food Prot 74:1751\u20131755","journal-title":"J Food Prot"},{"key":"63-1_CR37","doi-asserted-by":"crossref","unstructured":"Guerrero-Beltr\u00e1n JA, Barbosa-C\u00e1novas GV (2011) Ultraviolet-C light processing of liquid food products. In: Zhang HQ, Barbosa-C\u00e1novas GV, Balasubramaniam VMB, Dunne CP, Farkas DF, Yuan JTC (eds) Nonthermal processing technologies for food. Blackwell, Ames","DOI":"10.1002\/9780470958360.ch19"},{"issue":"6","key":"63-1_CR38","doi-asserted-by":"publisher","first-page":"1701","DOI":"10.1007\/s11947-013-1205-6","volume":"7","author":"BH Guzel","year":"2014","unstructured":"Guzel BH, Arroyo C, Cond\u00f3n S, Pag\u00e1n R, Bayindirli A, Alpas H (2014) Inactivation of Listeria monocytogenes and Escherichia coli by ultrasonic waves under pressure at nonlethal (manosonication) and lethal temperatures (manothermosonication) in acidic fruit juices. Food Bioprocess Technol 7(6):1701\u20131712","journal-title":"Food Bioprocess Technol"},{"key":"63-1_CR39","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1007\/s00003-009-0311-x","volume":"5","author":"V Heinz","year":"2009","unstructured":"Heinz V, Buckow R (2009) Food preservation by high pressure. J Consum Protect Food Safety 5:73\u201381","journal-title":"J Consum Protect Food Safety"},{"key":"63-1_CR40","doi-asserted-by":"crossref","unstructured":"Heremans K (2002) High pressure bioscience and biotechnology: a century and a decade perspective. In: Hayashi R (ed) Trends in high pressure bioscience and biotechnology. Elsevier Science, Amsterdam, pp 1\u20136","DOI":"10.1016\/S0921-0423(02)80072-7"},{"key":"63-1_CR41","doi-asserted-by":"publisher","first-page":"381","DOI":"10.1001\/archinte.1995.00430040053006","volume":"155","author":"MGL Hertog","year":"1995","unstructured":"Hertog MGL, Kromhout D, Aravanis C, Blackburn H, Buzina R, Fidanza F (1995) Flavonoid intake and longterm risk of coronary heart disease and cancer in the seven countries study. Arch Intern Med 155:381\u2013386","journal-title":"Arch Intern Med"},{"key":"63-1_CR42","doi-asserted-by":"publisher","first-page":"2449","DOI":"10.1111\/ijfs.12567","volume":"49","author":"S Jabbar","year":"2014","unstructured":"Jabbar S, Abid M, Hu B, Hashim MM, Saeeduddin M, Lei S, Wu T, Zeng X (2014) Influence of sonication and high hydrostatic pressure on the quality of carrot juice. Int J Food Sci Technol 49:2449\u20132457","journal-title":"Int J Food Sci Technol"},{"key":"63-1_CR43","doi-asserted-by":"crossref","unstructured":"Jim\u00e9nez-S\u00e1nchez C, Lozano-S\u00e1nchez J, Segura-Carretero A, Fern\u00e1ndez-Guti\u00e9rrez A (2015) Review: alternatives to conventional thermal treatments in fruit-juice processing. Part 1: techniques and applications. Crit Rev Food Sci Nutr. doi:10.1080\/10408398.2013.867828","DOI":"10.1080\/10408398.2013.867828"},{"key":"63-1_CR44","doi-asserted-by":"publisher","first-page":"125","DOI":"10.1016\/j.ultsonch.2015.05.008","volume":"27","author":"P Khandpur","year":"2015","unstructured":"Khandpur P, Gogate PR (2015) Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices. Ultrason Sonochem 27:125\u2013136","journal-title":"Ultrason Sonochem"},{"issue":"5","key":"63-1_CR45","doi-asserted-by":"publisher","first-page":"261","DOI":"10.1016\/j.tifs.2003.12.001","volume":"15","author":"D Knorr","year":"2004","unstructured":"Knorr D, Zenker M, Heinz V, Lee D (2004) Applications and potential of ultrasonics in food processing. Trends Food Sci Technol 15(5):261\u2013266","journal-title":"Trends Food Sci Technol"},{"key":"63-1_CR46","doi-asserted-by":"publisher","first-page":"619","DOI":"10.1016\/j.bbapap.2006.01.017","volume":"1764","author":"D Knorr","year":"2006","unstructured":"Knorr D, Heinz V, Buckow R (2006) High pressure application for food biopolymers. Biochim Biophys Acta 1764:619\u2013631","journal-title":"Biochim Biophys Acta"},{"key":"63-1_CR47","doi-asserted-by":"publisher","first-page":"1727","DOI":"10.1016\/j.foodchem.2006.01.031","volume":"101","author":"J Lako","year":"2007","unstructured":"Lako J, Trenerry V, Wahlqvist M, Wattanapenpaiboon N, Sotheeswaran S, Premier R (2007) Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods. Food Chem 101:1727\u20131741","journal-title":"Food Chem"},{"key":"63-1_CR48","doi-asserted-by":"publisher","first-page":"153","DOI":"10.1016\/S0023-6438(02)00087-7","volume":"36","author":"HS Lee","year":"2003","unstructured":"Lee HS, Coates GA (2003) Effect of thermal pasteurization on valencia orange juice color and pigments. LWT-Food Sci Technol 36:153\u2013156","journal-title":"LWT-Food Sci Technol"},{"issue":"1","key":"63-1_CR49","doi-asserted-by":"publisher","first-page":"273","DOI":"10.1016\/j.ultsonch.2009.05.002","volume":"17","author":"LN Lieu","year":"2010","unstructured":"Lieu LN, Le VVM (2010) Application of ultrasound in grape mash treatment in juice processing. Ultrason Sonochem 17(1):273\u2013279","journal-title":"Ultrason Sonochem"},{"key":"63-1_CR50","doi-asserted-by":"publisher","first-page":"317","DOI":"10.1007\/s13197-011-0356-6","volume":"50","author":"Y Liu","year":"2011","unstructured":"Liu Y, Hu X, Zhao X, Zhang C (2011) Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment. J Food Sci Technol 50:317\u2013324","journal-title":"J Food Sci Technol"},{"issue":"6","key":"63-1_CR51","doi-asserted-by":"publisher","first-page":"408","DOI":"10.1056\/NEJM199708073370607","volume":"337","author":"DBF Marco","year":"1997","unstructured":"Marco DBF, Joseph V, John K (1997) Mechanisms of disease: antioxidants and atherosclerotic heart disease. N Engl J Med 337(6):408\u2013416","journal-title":"N Engl J Med"},{"key":"63-1_CR52","doi-asserted-by":"crossref","unstructured":"Mart\u00ednez-Flores HE, Garnica-Romo MaG, Berm\u00fadez-Aguirre D, Pokhrel PR, Barbosa-C\u00e1novas GV (2015) Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. Food Chem 172:650\u2013656","DOI":"10.1016\/j.foodchem.2014.09.072"},{"key":"63-1_CR53","first-page":"511","volume":"74","author":"TJ Mason","year":"1996","unstructured":"Mason TJ, Cordemans ED (1996) Ultrasonic intensification of chemical processing and related operations: a review. Trans Inst Chem Eng 74:511\u2013516","journal-title":"Trans Inst Chem Eng"},{"issue":"3","key":"63-1_CR54","doi-asserted-by":"publisher","first-page":"253","DOI":"10.1016\/S1350-4177(96)00034-X","volume":"3","author":"TJ Mason","year":"1996","unstructured":"Mason TJ, Paniwnyk L, Lorimer JP (1996) The use of ultrasound in food technology. Ultrason Sonochem 3(3):253\u2013260","journal-title":"Ultrason Sonochem"},{"key":"63-1_CR55","doi-asserted-by":"crossref","unstructured":"Mason TJ, Riera E, Vercet A, Lopez-Buesa P (2005) Application of ultrasound. In: Sun DW (ed) Emerging technology for food processing. Elsevier Academic Press, Londra","DOI":"10.1016\/B978-012676757-5\/50015-3"},{"issue":"1","key":"63-1_CR56","doi-asserted-by":"publisher","first-page":"141","DOI":"10.1016\/j.jfoodeng.2007.07.011","volume":"85","author":"F Noci","year":"2008","unstructured":"Noci F, Riener J, Walkling-Ribeiro M, Cronin DA, Morgan DJ, Lyng JG (2008) Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice. J Food Eng 85(1):141\u2013146","journal-title":"J Food Eng"},{"issue":"2","key":"63-1_CR57","first-page":"547","volume":"19","author":"TP Nguyen","year":"2012","unstructured":"Nguyen TP, Le VVM (2012) Application of ultrasound to pineapple mash treatment in juice processing. Int Food Res J 19(2):547\u2013552","journal-title":"Int Food Res J"},{"issue":"7","key":"63-1_CR58","doi-asserted-by":"publisher","first-page":"358","DOI":"10.1016\/j.tifs.2010.04.007","volume":"21","author":"CP O\u2019Donnell","year":"2010","unstructured":"O\u2019Donnell CP, Tiwari BK, Bourke P, Cullen PJ (2010) Effect of ultrasonic processing on food enzymes of industrial importance. Trends Food Sci Technol 21(7):358\u2013367","journal-title":"Trends Food Sci Technol"},{"key":"63-1_CR59","doi-asserted-by":"crossref","unstructured":"Ohlsson T, Bengtsson N (2002) Minimal processing of foods with non-thermal methods. In: Ohlsson T, Bengtsson N (eds) Minimal processing technologies in the food industry. CRC Press LLC, Boca Raton, US","DOI":"10.1201\/9781439823132"},{"key":"63-1_CR60","doi-asserted-by":"publisher","first-page":"193","DOI":"10.1205\/096030898532089","volume":"76","author":"E Ortega-Rivas","year":"1998","unstructured":"Ortega-Rivas E, Z\u00e1rate-Rodr\u00edguez E, Barbosa-C\u00e1novas G (1998) Apple juice pasteurization using ultrafiltration and pulsed electric fields. Food Bioprod Process 76:193\u2013198","journal-title":"Food Bioprod Process"},{"key":"63-1_CR61","unstructured":"Patil S (2010) Efficacy of ozone and ultrasound for microbial reduction in fruit juice. Doctoral thesis, Dublin Institute of Technology"},{"key":"63-1_CR62","doi-asserted-by":"publisher","first-page":"486","DOI":"10.1016\/j.ifset.2009.06.005","volume":"10","author":"S Patil","year":"2009","unstructured":"Patil S, Bourke P, Kelly B, Fr\u00edas JM, Cullen PJ (2009) The effects of acid adaptation on Escherichia coli inactivation using power ultrasound. Innov Food Sci Emerg Technol 10:486\u2013490","journal-title":"Innov Food Sci Emerg Technol"},{"key":"63-1_CR63","doi-asserted-by":"publisher","first-page":"147","DOI":"10.1016\/j.ifset.2007.07.004","volume":"9","author":"A Patist","year":"2008","unstructured":"Patist A, Bates D (2008) Ultrasonic innovations in the food industry: from the laboratory to commercial production. Innov Food Sci Emerg Technol 9:147\u2013154","journal-title":"Innov Food Sci Emerg Technol"},{"key":"63-1_CR64","doi-asserted-by":"publisher","first-page":"159","DOI":"10.1016\/j.postharvbio.2003.08.005","volume":"31","author":"P Perkins-Veazie","year":"2004","unstructured":"Perkins-Veazie P, Collins JK (2004) Flesh quality and lycopene stability of fresh-cut watermelon. Postharvest Biol Technol 31:159\u2013166","journal-title":"Postharvest Biol Technol"},{"issue":"12","key":"63-1_CR65","first-page":"55","volume":"49","author":"BL Qin","year":"1995","unstructured":"Qin BL, Pothakamury H, Vega H, Martin O, Barbosa-Canovas GV, Swanson BG (1995) Food pasteurization using high intensity pulsed electric fields. Food Technol 49(12):55\u201360","journal-title":"Food Technol"},{"key":"63-1_CR66","unstructured":"Quass DW (1997) Pulsed electric field processing in the food industry. A status report on pulsed electric field. Electric Power Research Institute, Palo Alto. CR- 109742, pp 23\u201335"},{"key":"63-1_CR67","doi-asserted-by":"publisher","first-page":"189","DOI":"10.1016\/j.jfoodeng.2004.09.028","volume":"70","author":"P Raviyan","year":"2005","unstructured":"Raviyan P, Zhang Z, Feng H (2005) Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation. J Food Eng 70:189\u2013196","journal-title":"J Food Eng"},{"key":"63-1_CR68","doi-asserted-by":"publisher","first-page":"1168","DOI":"10.1016\/j.foodres.2010.07.005","volume":"44","author":"A Rawson","year":"2011","unstructured":"Rawson A, Tiwari BK, Patras A, Brunton N, Brennan C, Cullen PJ, O\u2019Donnell C (2011) Effect of thermosonication on bioactive compounds in watermelon juice. Food Res Int 44:1168\u20131173. doi:10.1016\/j.foodres.2010.07.005","journal-title":"Food Res Int"},{"key":"63-1_CR69","doi-asserted-by":"publisher","first-page":"440","DOI":"10.1016\/j.foodres.2005.09.007","volume":"39","author":"D Rodrigo","year":"2006","unstructured":"Rodrigo D, Cortes C, Clynen E, Schoofs L, Van Loey A, Hendrickx M (2006) Thermal and high-pressure stability of purified polygalacturonase and pectin methylesterase from four different tomato processing varieties. Food Res Int 39:440\u2013448","journal-title":"Food Res Int"},{"key":"63-1_CR70","unstructured":"Rodrigues S, Andre F (2012) Thermal treatment effects in fruit juice. In: Advances in fruit processing technologies, 2nd edn. CRC Press, Hoboken, pp 366\u2013377"},{"key":"63-1_CR71","volume-title":"Carotenoids and food preparation: the retention of provitamin a carotenoids in prepared, processed and store foods","author":"DB Rodriguez-Amaya","year":"1997","unstructured":"Rodriguez-Amaya DB (1997) Carotenoids and food preparation: the retention of provitamin a carotenoids in prepared, processed and store foods. OMNI, Washington, DC"},{"key":"63-1_CR72","doi-asserted-by":"publisher","first-page":"323","DOI":"10.1016\/j.ultsonch.2006.07.004","volume":"14","author":"SZ Salleh-Mack","year":"2007","unstructured":"Salleh-Mack SZ, Roberts JS (2007) Ultrasound pasteurization: the effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922. Ultrason Sonochem 14:323\u2013329","journal-title":"Ultrason Sonochem"},{"key":"63-1_CR73","doi-asserted-by":"publisher","first-page":"1276","DOI":"10.1016\/j.ultsonch.2013.02.005","volume":"20","author":"V Santhirasegaram","year":"2013","unstructured":"Santhirasegaram V, Razali Z, Somasundram C (2013) Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice. Ultrason Sonochem 20:1276\u20131282","journal-title":"Ultrason Sonochem"},{"issue":"3","key":"63-1_CR74","doi-asserted-by":"publisher","first-page":"232","DOI":"10.1177\/1082013214528188","volume":"21","author":"V Santhirasegaram","year":"2015","unstructured":"Santhirasegaram V, Razali Z, Somasundram C (2015) Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice. Food Sci Technol Int 21(3):232\u2013241","journal-title":"Food Sci Technol Int"},{"issue":"4\u20135","key":"63-1_CR75","first-page":"290","volume":"213","author":"A Fern\u00e1ndez Garcia","year":"2011","unstructured":"Fern\u00e1ndez Garcia A, Butz P, Bognar A, Tauscher B (2011). Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging. Eur Food Res Technol 213(4\u20135):290\u2013296","journal-title":"Eur Food Res Technol"},{"key":"63-1_CR76","doi-asserted-by":"publisher","first-page":"254","DOI":"10.1016\/j.foodchem.2010.11.013","volume":"126","author":"C Zhang","year":"2011","unstructured":"Zhang C, Trierweiler B, Li W, Butz P, Xu Y, R\u00fcfer CE, Ma Y, Zhao X (2011). Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice. Food Chem 126:254\u2013260","journal-title":"Food Chem"},{"key":"63-1_CR77","unstructured":"Simpson MV, Barbosa-C\u00e1novas GV, Swanson BG (1995) Influence of PEF on the composition of apple juice. Internal report, Washington State University, Pullman, p 800"},{"issue":"1","key":"63-1_CR78","first-page":"101","volume":"51","author":"M Simunek","year":"2013","unstructured":"Simunek M, Jambrak AR, Petrovic M, Juretic H, Major N, Herceg Z, Hruskar M, Vukusic T (2013) Aroma profile and sensory properties of ultrasound-treated apple juice and nectar. Food Technol Biotechnol 51(1):101\u2013111","journal-title":"Food Technol Biotechnol"},{"issue":"25","key":"63-1_CR79","doi-asserted-by":"publisher","first-page":"7449","DOI":"10.1021\/jf0207530","volume":"50","author":"J Sun","year":"2002","unstructured":"Sun J, Chu Y, Wu X, Liu R (2002) Antioxidant and antiproliferative activities of common fruits. J Agric Food Chem 50(25):7449\u20137454","journal-title":"J Agric Food Chem"},{"key":"63-1_CR80","doi-asserted-by":"publisher","first-page":"570","DOI":"10.1080\/10408398.2012.667849","volume":"55","author":"Y Tao","year":"2015","unstructured":"Tao Y, Sun D (2015) Enhancement of food processes by ultrasound: a review. Crit Rev Food Sci Nutr 55:570\u2013594","journal-title":"Crit Rev Food Sci Nutr"},{"key":"63-1_CR81","doi-asserted-by":"publisher","first-page":"20","DOI":"10.1016\/j.foodchem.2009.03.067","volume":"117","author":"NS Terefe","year":"2009","unstructured":"Terefe NS, Gamage M, Vilkhu K, Simons L, Mawson R, Versteeg C (2009) The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication. Food Chem 117:20\u201327","journal-title":"Food Chem"},{"key":"63-1_CR82","doi-asserted-by":"publisher","first-page":"2423","DOI":"10.1021\/jf073503y","volume":"56","author":"BK Tiwari","year":"2008","unstructured":"Tiwari BK, Muthukumarappan K, O\u2019Donnell CP, Cullen PJ (2008) Effects of sonication on the kinetics of orange juice quality parameters. J Agric Food Chem 56:2423\u20132428","journal-title":"J Agric Food Chem"},{"key":"63-1_CR83","doi-asserted-by":"publisher","first-page":"166","DOI":"10.1016\/j.ifset.2008.11.006","volume":"10","author":"BK Tiwari","year":"2009","unstructured":"Tiwari BK, Muthukumarappan K, O\u2019Donnell CP, Cullen PJ (2009) Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice. Innov Food Sci Emerg Technol 10:166\u2013171","journal-title":"Innov Food Sci Emerg Technol"},{"key":"63-1_CR84","doi-asserted-by":"publisher","first-page":"109","DOI":"10.1007\/s11947-008-0156-9","volume":"2","author":"BK Tiwari","year":"2009","unstructured":"Tiwari BK, Muthukumarappan K, O\u2019Donnell CP, Cullen PJ (2009) Effect of low temperature sonication on orange juice quality parameters using response surface methodology. Food Bioprocess Technol 2:109\u2013114","journal-title":"Food Bioprocess Technol"},{"key":"63-1_CR85","doi-asserted-by":"publisher","first-page":"137","DOI":"10.1016\/j.tifs.2009.01.058","volume":"20","author":"BK Tiwari","year":"2009","unstructured":"Tiwari BK, O\u2019Donnell CP, Cullen PJ (2009) Effect of non- thermal processing technologies on the anthocyanin content of fruit juices. Trends Food Sci Technol 20:137\u2013145","journal-title":"Trends Food Sci Technol"},{"key":"63-1_CR86","doi-asserted-by":"publisher","first-page":"166","DOI":"10.1016\/j.jfoodeng.2009.01.027","volume":"93","author":"BK Tiwari","year":"2009","unstructured":"Tiwari BK, O\u2019Donnell C, Cullen P (2009) Effect of sonication on retention of anthocyanins in blackberry juice. J Food Eng 93:166\u2013171","journal-title":"J Food Eng"},{"key":"63-1_CR87","doi-asserted-by":"publisher","first-page":"586","DOI":"10.1111\/j.1365-2621.2008.01858.x","volume":"44","author":"BK Tiwari","year":"2009","unstructured":"Tiwari BK, O\u2019Donnell CP, Muthukumarappan K (2009) Effect of sonication on orange juice quality parameters during storage. Int J Food Sci Technol 44:586\u2013595","journal-title":"Int J Food Sci Technol"},{"key":"63-1_CR88","unstructured":"U.S. Food and Drug Administration (2000) Kinetics of Microbial Inactivation for Alternative Food Processing Technologies at http:\/\/www.fda.gov\/Food\/FoodScienceResearch\/SafePracticesforFoodProcesses\/ucm100158.htm"},{"key":"63-1_CR89","doi-asserted-by":"publisher","first-page":"102","DOI":"10.1111\/j.1365-2621.2006.tb08890.x","volume":"71","author":"E Ugarte-Romero","year":"2006","unstructured":"Ugarte-Romero E, Feng H, Martin SE, Cadwallader KR, Robinson SJ (2006) Inactivation of Escherichia coli with power ultrasound in apple cider. J Food Sci 71:102\u2013108","journal-title":"J Food Sci"},{"key":"63-1_CR90","doi-asserted-by":"publisher","first-page":"986","DOI":"10.1007\/s11947-010-0489-z","volume":"4","author":"A Valdez-Fragoso","year":"2011","unstructured":"Valdez-Fragoso A, Mujica-Paz H, Welti-Chanes J, Torres JA (2011) Reaction kinetics at high pressure and temperature: effects on milk flavor volatiles and on chemical compounds with nutritional and safety importance in several foods. Food Bioprocess Technol 4:986\u2013995","journal-title":"Food Bioprocess Technol"},{"key":"63-1_CR91","doi-asserted-by":"publisher","first-page":"615","DOI":"10.1016\/S0041-624X(97)00115-7","volume":"36","author":"A Vercet","year":"1998","unstructured":"Vercet A, Lopez P, Burgos J (1998) Free radical production by manothermosonitication. Ultrasonics 36:615\u2013618","journal-title":"Ultrasonics"},{"key":"63-1_CR92","doi-asserted-by":"publisher","first-page":"161","DOI":"10.1016\/j.ifset.2007.04.014","volume":"9","author":"K Vilkhu","year":"2008","unstructured":"Vilkhu K, Mawson R, Simons L, Bates D (2008) Applications and opportunities for ultrasound assisted extraction in the food industry \u2013 a review. Innov Food Sci Emerg Technol 9:161\u2013169","journal-title":"Innov Food Sci Emerg Technol"},{"key":"63-1_CR93","doi-asserted-by":"publisher","first-page":"171","DOI":"10.1016\/S0260-8774(00)00059-5","volume":"45","author":"M Villamiel","year":"2000","unstructured":"Villamiel M, de Jong P (2000) Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in trypticase soy broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating. J Food Eng 45:171\u2013179","journal-title":"J Food Eng"},{"key":"63-1_CR94","doi-asserted-by":"publisher","first-page":"422","DOI":"10.1007\/s11947-007-0045-7","volume":"2","author":"M Walkling-Ribeiro","year":"2009","unstructured":"Walkling-Ribeiro M, Noci F, Riener J, Cronin DA, Lyng JG, Morgan DJ (2009) The impact of thermosonication and pulsed electric fields on Staphylococcus aureus inactivation and selected quality parameters in orange juice. Food Bioprocess Technol 2:422\u2013430","journal-title":"Food Bioprocess Technol"},{"key":"63-1_CR95","doi-asserted-by":"publisher","first-page":"468","DOI":"10.1111\/j.1750-3841.2010.01730.x","volume":"75","author":"E Wong","year":"2010","unstructured":"Wong E, Vaillant F, P\u00e9rez A (2010) Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters. J Food Sci 75:468\u2013474","journal-title":"J Food Sci"},{"key":"63-1_CR96","doi-asserted-by":"publisher","first-page":"186","DOI":"10.1016\/j.ifset.2007.07.007","volume":"9","author":"J Wu","year":"2008","unstructured":"Wu J, Gamage TV, Vilkhu KS, Simons LK, Mawson R (2008) Effect of thermosonication on quality improvement of tomato juice. Innov Food Sci Emerg Technol 9:186\u2013195","journal-title":"Innov Food Sci Emerg Technol"},{"issue":"4","key":"63-1_CR97","doi-asserted-by":"publisher","first-page":"347","DOI":"10.1016\/S1350-4177(01)00066-9","volume":"8","author":"J Wu","year":"2001","unstructured":"Wu J, Lin L, Chau F-T (2001) Ultrasound-assisted extraction of ginseng saponins from ginseng roots and cultured ginseng cells. Ultrason Sonochem 8(4):347\u2013352","journal-title":"Ultrason Sonochem"},{"key":"63-1_CR98","volume-title":"Effects of ultraviolet treatment on water soluble vitamin retention in aqueous model solutions and apple juice","author":"N Adzahan","year":"2006","unstructured":"Adzahan N (2006) Effects of ultraviolet treatment on water soluble vitamin retention in aqueous model solutions and apple juice. PhD thesis, Department of Food Technology, Cornell University, Ithaca"},{"key":"63-1_CR99","doi-asserted-by":"publisher","first-page":"1283","DOI":"10.1016\/j.ultsonch.2013.01.021","volume":"20","author":"QY Zafra-Rojas","year":"2013","unstructured":"Zafra-Rojas QY, Cruz-Cansino N, Ramirez-Moreno E, Delgado-Olivares L, Villanueva-Sanchez J, Alanis-Garcia E (2013) Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice. Ultrason Sonochem 20:1283\u20131288","journal-title":"Ultrason Sonochem"},{"key":"63-1_CR100","doi-asserted-by":"publisher","first-page":"675","DOI":"10.1002\/mnfr.200700002","volume":"51","author":"S Zafra-Stone","year":"2007","unstructured":"Zafra-Stone S, Yasmin T, Bagchi M, Chatterjee A, Vinson JA, Bagchi D (2007) Berry anthocyanins as novel antioxidants in human health and disease prevention. Mol Nutr Food Res 51:675\u2013683","journal-title":"Mol Nutr Food Res"},{"issue":"4","key":"63-1_CR101","doi-asserted-by":"publisher","first-page":"495","DOI":"10.1016\/j.ifset.2004.08.002","volume":"5","author":"MTT Tran","year":"2004","unstructured":"Tran MTT, Farid M (2004) Ultraviolet treatment of orange juice. Innov Food Sci Emerg Technol 5(4):495\u2013502","journal-title":"Innov Food Sci Emerg Technol"},{"issue":"6","key":"63-1_CR102","first-page":"1200","volume":"28","author":"A Munoz","year":"2011","unstructured":"Munoz A, Palgan I, Noci F, Morgan DJ, Cronin DA, Whyte P, Lyng JG (2011) Combinations of high intensity light pulses and thermosonication for the inactivation of escherichia coli in orange juice. 28(6):1200\u20131204","journal-title":"Combinations of high intensity light pulses and thermosonication for the inactivation of escherichia coli in orange juice."},{"issue":"9","key":"63-1_CR103","first-page":"543","volume":"56","author":"S Stahle-Hamatschek","year":"1989","unstructured":"Stahle-Hamatschek S (1989) Cloud composition and its effect on cloud stability in natural cloudy apple juices (in German). Flussiges Obst 56(9):543\u2013548","journal-title":"Flussiges Obst"},{"key":"63-1_CR104","first-page":"22","volume-title":"Food preservation by pulsed electric fields and selected antimicrobials","author":"B Altunakar","year":"2007","unstructured":"Altunakar B (2007) Pulsed electric fields processing of foods: an overview. In: Food preservation by pulsed electric fields and selected antimicrobials. p 22"}],"container-title":["Handbook of Ultrasonics and Sonochemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/978-981-287-470-2_63-1","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,2,15]],"date-time":"2023-02-15T14:54:09Z","timestamp":1676472849000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/978-981-287-470-2_63-1"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015]]},"ISBN":["9789812874702"],"references-count":104,"URL":"https:\/\/doi.org\/10.1007\/978-981-287-470-2_63-1","relation":{"is-part-of":[{"id-type":"doi","id":"https:\/\/doi.org\/10.1007\/978-981-287-470-2","asserted-by":"object"}]},"subject":[],"published":{"date-parts":[[2015]]},"assertion":[{"value":"22 September 2015, 15:35:26","order":1,"name":"received","label":"Received","group":{"name":"ChapterHistory","label":"Chapter History"}},{"value":"5 October 2015, 08:06:52","order":2,"name":"accepted","label":"Accepted","group":{"name":"ChapterHistory","label":"Chapter History"}},{"value":"9 January 2016","order":3,"name":"first_online","label":"First Online","group":{"name":"ChapterHistory","label":"Chapter History"}}]}}