{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T10:04:14Z","timestamp":1790417054838,"version":"4.1.0"},"reference-count":155,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2020,5,1]],"date-time":"2020-05-01T00:00:00Z","timestamp":1588291200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2020,5,1]],"date-time":"2020-05-01T00:00:00Z","timestamp":1588291200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"name":"National Key R&D Program of China","award":["2018YFD0400801"],"award-info":[{"award-number":["2018YFD0400801"]}]},{"DOI":"10.13039\/501100013314","name":"111 Project","doi-asserted-by":"crossref","award":["BP0719028"],"award-info":[{"award-number":["BP0719028"]}],"id":[{"id":"10.13039\/501100013314","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100017150","name":"Yangzhou City Agricultural Key R&D Program","doi-asserted-by":"crossref","award":["YZ2019034"],"award-info":[{"award-number":["YZ2019034"]}],"id":[{"id":"10.13039\/501100017150","id-type":"DOI","asserted-by":"crossref"}]},{"name":"National First-class Discipline Program of Food Science and Technology","award":["JUFSTR20180205"],"award-info":[{"award-number":["JUFSTR20180205"]}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Ultrasonics Sonochemistry"],"published-print":{"date-parts":[[2020,5]]},"DOI":"10.1016\/j.ultsonch.2019.104953","type":"journal-article","created":{"date-parts":[[2019,12,30]],"date-time":"2019-12-30T02:07:25Z","timestamp":1577671645000},"page":"104953","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":262,"special_numbering":"C","title":["Application of ultrasound technology in processing of ready-to-eat fresh food: A review"],"prefix":"10.1016","volume":"63","author":[{"given":"Fengying","family":"Chen","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Min","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chao-hui","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ultsonch.2019.104953_b0005","doi-asserted-by":"crossref","first-page":"534","DOI":"10.1016\/j.appet.2010.08.016","article-title":"Predicting consumers\u2019 intention to consume ready-to-eat meals. The role of moral attitude","volume":"55","author":"Olsen","year":"2010","journal-title":"Appetite"},{"key":"10.1016\/j.ultsonch.2019.104953_b0010","doi-asserted-by":"crossref","first-page":"448","DOI":"10.1080\/07373937.2011.644648","article-title":"Trends in development of dried vegetable products as snacks","volume":"30","author":"Huang","year":"2012","journal-title":"Drying Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0015","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1016\/j.lwt.2011.12.011","article-title":"Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks","volume":"47","author":"Wang","year":"2012","journal-title":"LWT-Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0020","doi-asserted-by":"crossref","first-page":"382","DOI":"10.1080\/07373937.2011.551624","article-title":"Trends in processing technologies for dried aquatic products","volume":"29","author":"Wang","year":"2011","journal-title":"Drying Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0025","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.foodcont.2011.06.021","article-title":"Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage","volume":"23","author":"Wu","year":"2012","journal-title":"Food Control"},{"key":"10.1016\/j.ultsonch.2019.104953_b0030","doi-asserted-by":"crossref","first-page":"340","DOI":"10.1016\/j.jfoodeng.2005.10.001","article-title":"Changes in some quality indexes in fresh-cut green asparagus pretreated with aqueous ozone and subsequent modified atmosphere packaging","volume":"78","author":"An","year":"2007","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2019.104953_b0035","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.tifs.2017.03.005","article-title":"Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables","volume":"64","author":"Ma","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0040","doi-asserted-by":"crossref","first-page":"1144","DOI":"10.1016\/j.lwt.2010.03.007","article-title":"Effect of food ingredient on microwave freeze drying of instant vegetable soup","volume":"43","author":"Wang","year":"2010","journal-title":"LWT-Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0045","doi-asserted-by":"crossref","unstructured":"S. James, C. James, Chapter 32 \u2013 Minimal Processing of Ready Meals, 2014.","DOI":"10.1016\/B978-0-12-411479-1.00032-2"},{"key":"10.1016\/j.ultsonch.2019.104953_b0050","doi-asserted-by":"crossref","first-page":"3530","DOI":"10.1007\/s11947-012-1017-0","article-title":"Microwave-assisted pulse-spouted bed freeze-drying of stem lettuce slices\u2014effect on product quality","volume":"6","author":"Wang","year":"2013","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0055","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.jfoodeng.2008.10.031","article-title":"Effect of coating on post-drying of freeze-dried strawberry pieces","volume":"92","author":"Huang","year":"2009","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2019.104953_b0060","doi-asserted-by":"crossref","first-page":"1239","DOI":"10.1080\/10408398.2014.979280","article-title":"Recent developments in high-quality drying of vegetables, fruits, and aquatic products","volume":"57","author":"Zhang","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2019.104953_b0065","doi-asserted-by":"crossref","first-page":"524","DOI":"10.1016\/j.tifs.2006.04.011","article-title":"Trends in microwave-related drying of fruits and vegetables","volume":"17","author":"Zhang","year":"2006","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0070","doi-asserted-by":"crossref","first-page":"657","DOI":"10.1080\/07373937.2013.850435","article-title":"A comparative study of four drying methods on drying time and quality characteristics of stem lettuce slices (Lactuca sativa L.)","volume":"32","author":"Roknul","year":"2014","journal-title":"Drying Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0075","doi-asserted-by":"crossref","first-page":"813","DOI":"10.1016\/j.ultsonch.2010.11.023","article-title":"Applications of ultrasound in food technology: processing, preservation and extraction","volume":"18","author":"Chemat","year":"2011","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0080","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/j.postharvbio.2013.03.006","article-title":"Effects of ultrasound and high pressure argon on physico-chemical properties of white mushrooms (Agaricus bisporus) during postharvest storage","volume":"82","author":"Lagnika","year":"2013","journal-title":"Postharvest Biol. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0085","first-page":"88","article-title":"Applications of ultrasound in food technology","volume":"6","author":"Dolatowski","year":"2007","journal-title":"Acta Scientiarum Polonorum Technologia Alimentaria"},{"key":"10.1016\/j.ultsonch.2019.104953_b0090","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.jfoodeng.2018.11.013","article-title":"Ultrasound-assisted vacuum drying of nectarine","volume":"246","author":"da Silva","year":"2019","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2019.104953_b0095","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.foodcont.2014.04.015","article-title":"Decontamination by ultrasound application in fresh fruits and vegetables","volume":"45","author":"de S\u00e3o Jos\u00e9","year":"2014","journal-title":"Food Control"},{"key":"10.1016\/j.ultsonch.2019.104953_b0100","doi-asserted-by":"crossref","first-page":"1522","DOI":"10.1590\/S0103-84782013000800029","article-title":"The ultrasound on meat tenderization","volume":"43","author":"Alves","year":"2013","journal-title":"Ci\u00eancia Rural"},{"key":"10.1016\/j.ultsonch.2019.104953_b0105","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1016\/j.ultsonch.2017.06.014","article-title":"Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying","volume":"40","author":"Cao","year":"2018","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0110","doi-asserted-by":"crossref","first-page":"849","DOI":"10.3136\/fstr.19.849","article-title":"The effect of ultrasonic marinating on the transport of acetic acid and salt in anchovy marinades","volume":"19","author":"Turhan","year":"2013","journal-title":"Food Sci. Technol. Res."},{"key":"10.1016\/j.ultsonch.2019.104953_b0115","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1007\/s10832-007-9044-3","article-title":"Piezoelectric materials for high frequency medical imaging applications: a review","volume":"19","author":"Shung","year":"2007","journal-title":"J. Electroceram."},{"key":"10.1016\/j.ultsonch.2019.104953_b0120","series-title":"Advances in Ultrasound Technology for Environmental Remediation","author":"Wu","year":"2012"},{"key":"10.1016\/j.ultsonch.2019.104953_b0125","series-title":"Ultrasound Technologies for Food and Bioprocessing","author":"Feng","year":"2011"},{"key":"10.1016\/j.ultsonch.2019.104953_b0130","doi-asserted-by":"crossref","first-page":"842","DOI":"10.1016\/j.ultsonch.2010.12.012","article-title":"Extreme conditions during multibubble cavitation: sonoluminescence as a spectroscopic probe","volume":"18","author":"Suslick","year":"2011","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0135","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.jfoodeng.2017.03.030","article-title":"Applications of airborne ultrasonic technology in the food industry","volume":"208","author":"Charoux","year":"2017","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2019.104953_b0140","series-title":"Ultrasound in Chemistry: Analytical Applications","author":"Capelo-Mart\u00ednez","year":"2009"},{"key":"10.1016\/j.ultsonch.2019.104953_b0145","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1590\/1678-457X.6540","article-title":"Physicochemical composition, minerals, and pesticide residues in organic grape juices","volume":"35","author":"Miele","year":"2015","journal-title":"Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0150","doi-asserted-by":"crossref","first-page":"371","DOI":"10.3906\/tar-1307-14","article-title":"Effects of chlorine, hydrogen peroxide, and ozone on the reduction of mancozeb residues on tomatoes","volume":"38","author":"Cengiz","year":"2014","journal-title":"Turk. J. Agric. For."},{"key":"10.1016\/j.ultsonch.2019.104953_b0155","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1007\/s10661-015-4850-6","article-title":"Removal of 16 pesticide residues from strawberries by washing with tap and ozone water, ultrasonic cleaning and boiling","volume":"188","author":"Lozowicka","year":"2016","journal-title":"Environ. Monit. Assess."},{"key":"10.1016\/j.ultsonch.2019.104953_b0160","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.fm.2012.04.016","article-title":"Factors influencing the microbial safety of fresh produce: a review","volume":"32","author":"Olaimat","year":"2012","journal-title":"Food Microbiol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0165","doi-asserted-by":"crossref","first-page":"2609","DOI":"10.1002\/jsfa.3016","article-title":"Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg lettuce","volume":"87","author":"Akbas","year":"2007","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.ultsonch.2019.104953_b0170","doi-asserted-by":"crossref","first-page":"2052","DOI":"10.1016\/j.foodcont.2011.05.028","article-title":"Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices","volume":"22","author":"P\u00e9rez-Gregorio","year":"2011","journal-title":"Food Control"},{"key":"10.1016\/j.ultsonch.2019.104953_b0175","doi-asserted-by":"crossref","first-page":"2514","DOI":"10.4315\/0362-028X-71.12.2514","article-title":"Impact of wash water quality on sensory and microbial quality, including Escherichia coli cross-contamination, of fresh-cut escarole","volume":"71","author":"Allende","year":"2008","journal-title":"J. Food Prot."},{"key":"10.1016\/j.ultsonch.2019.104953_b0180","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1016\/j.jfoodeng.2009.05.003","article-title":"Effects of peracetic acid disinfectant on the postharvest of some fresh vegetables","volume":"95","author":"Alvaro","year":"2009","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2019.104953_b0185","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1128\/AEM.71.1.247-254.2005","article-title":"Biofilm formation by Escherichia coli O157: H7 on stainless steel: effect of exopolysaccharide and curli production on its resistance to chlorine","volume":"71","author":"Ryu","year":"2005","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0190","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1016\/j.ijfoodmicro.2011.01.010","article-title":"Combined effect of ultrasound and organic acids to reduce Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce","volume":"145","author":"Sagong","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0195","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.ifset.2017.02.006","article-title":"Assessment of high intensity ultrasound for surface decontamination of salmon (S. salar), mackerel (S. scombrus), cod (G. morhua) and hake (M. merluccius) fillets, and its impact on fish quality","volume":"41","author":"Pedr\u00f3s-Garrido","year":"2017","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0200","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1016\/j.foodcont.2019.04.047","article-title":"Impact of ultrasound decontamination on the microbial and sensory quality of fresh produce","volume":"104","author":"Neto","year":"2019","journal-title":"Food Control"},{"key":"10.1016\/j.ultsonch.2019.104953_b0205","doi-asserted-by":"crossref","first-page":"582","DOI":"10.1016\/j.foodcont.2015.08.041","article-title":"Inactivation of Cronobacter sakazakii in head lettuce by using a combination of ultrasound and sodium hypochlorite","volume":"60","author":"Park","year":"2016","journal-title":"Food Control"},{"key":"10.1016\/j.ultsonch.2019.104953_b0210","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.foodcont.2011.09.008","article-title":"Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes","volume":"24","author":"S\u00e3o Jos\u00e9","year":"2012","journal-title":"Food Control"},{"key":"10.1016\/j.ultsonch.2019.104953_b0215","doi-asserted-by":"crossref","first-page":"1502","DOI":"10.4014\/jmb.1505.05021","article-title":"Synergistic effect of slightly acidic electrolyzed water and ultrasound at mild heat temperature in microbial reduction and shelf-life extension of fresh-cut bell pepper","volume":"25","author":"Luo","year":"2015","journal-title":"J. Microbiol. Biotechnol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0220","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.ultras.2018.07.013","article-title":"Development of an industrial ultrasonic cleaning tank based on harmonic response analysis","volume":"91","author":"Tangsopa","year":"2019","journal-title":"Ultrasonics"},{"key":"10.1016\/j.ultsonch.2019.104953_b0225","doi-asserted-by":"crossref","first-page":"427","DOI":"10.1016\/j.ifset.2012.09.007","article-title":"Continuous-flow ultrasonic washing system for fresh produce surface decontamination","volume":"16","author":"Zhou","year":"2012","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0230","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/j.lwt.2016.08.002","article-title":"Acoustic intensity in ultrasound field and ultrasound-assisted gelling of surimi","volume":"75","author":"Fan","year":"2017","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2019.104953_b0235","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.fshw.2018.01.002","article-title":"Multiple action sites of ultrasound on Escherichia coli and Staphylococcus aureus","volume":"7","author":"Liao","year":"2018","journal-title":"Food Sci. Human Wellness"},{"key":"10.1016\/j.ultsonch.2019.104953_b0240","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.ifset.2015.01.005","article-title":"Ultrasonic disruption of yeast cells: underlying mechanism and effects of processing parameters","volume":"28","author":"Wu","year":"2015","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0245","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.ijfoodmicro.2013.06.005","article-title":"Ultraviolet light and ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods","volume":"167","author":"Birmpa","year":"2013","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0250","doi-asserted-by":"crossref","first-page":"1055","DOI":"10.1089\/fpd.2009.0515","article-title":"Inactivation of human enteric virus surrogates by high-intensity ultrasound","volume":"7","author":"Su","year":"2010","journal-title":"Foodborne Pathogens and Disease"},{"key":"10.1016\/j.ultsonch.2019.104953_b0255","doi-asserted-by":"crossref","unstructured":"S. Cond\u00f3n, P. Ma\u00f1as, G. Cebri\u00e1n, Manothermosonication for microbial inactivation, in: Ultrasound technologies for food and bioprocessing, Springer, 2011, pp. 287\u2013319.","DOI":"10.1007\/978-1-4419-7472-3_11"},{"key":"10.1016\/j.ultsonch.2019.104953_b0260","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1016\/j.ultras.2017.02.011","article-title":"Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar","volume":"83","author":"Jambrak","year":"2018","journal-title":"Ultrasonics"},{"key":"10.1016\/j.ultsonch.2019.104953_b0265","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.ijfoodmicro.2015.04.013","article-title":"Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry","volume":"206","author":"Silva","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0270","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.ifset.2015.04.011","article-title":"Ultrasound-assisted post-packaging pasteurization of sausages","volume":"30","author":"Cichoski","year":"2015","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0275","doi-asserted-by":"crossref","first-page":"2368","DOI":"10.1007\/s11947-015-1582-0","article-title":"High-power ultrasound assisted high-pressure carbon dioxide pasteurization of fresh-cut coconut: a microbial and physicochemical study","volume":"8","author":"Ferrentino","year":"2015","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0280","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.ultsonch.2017.04.019","article-title":"Analysis of Staphylococcus aureus cell viability, sublethal injury and death induced by synergistic combination of ultrasound and mild heat","volume":"39","author":"Li","year":"2017","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0285","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.ijfoodmicro.2016.02.001","article-title":"Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab (Cancer pagurus)","volume":"223","author":"Cond\u00f3n-Abanto","year":"2016","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0290","first-page":"196","article-title":"Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice","volume":"49","author":"Dubrovi\u0107","year":"2011","journal-title":"Food Technol. Biotechnol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0295","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.postharvbio.2007.09.004","article-title":"Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables","volume":"48","author":"Toivonen","year":"2008","journal-title":"Postharvest Biol. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0300","article-title":"Prevention of enzymatic browning in fruit and vegetables","volume":"9","author":"Ioannou","year":"2013","journal-title":"Eur. Scientific J."},{"key":"10.1016\/j.ultsonch.2019.104953_b0305","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1111\/j.1745-4530.2010.00596.x","article-title":"Polyphenoloxidase deactivation in juice from \u201ccampbell early\u201d grapes by heating under vacuum pressure","volume":"35","author":"Ghafoor","year":"2012","journal-title":"J. Food Process Eng."},{"key":"10.1016\/j.ultsonch.2019.104953_b0310","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/87559129.2013.853772","article-title":"The inactivation of enzymes by ultrasound\u2014a review of potential mechanisms","volume":"30","author":"Islam","year":"2014","journal-title":"Food Rev. Int."},{"key":"10.1016\/j.ultsonch.2019.104953_b0315","doi-asserted-by":"crossref","first-page":"436","DOI":"10.1134\/S1068162006050062","article-title":"Stabilization of glucoso-6-phosphate dehydrogenase by its substrate and cofactor in an ultrasonic field","volume":"32","author":"Karaseva","year":"2006","journal-title":"Russ. J. Bioorg. Chem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0320","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1016\/S0260-8774(99)00028-X","article-title":"The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication","volume":"39","author":"De Gennaro","year":"1999","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2019.104953_b0325","doi-asserted-by":"crossref","first-page":"689","DOI":"10.1016\/j.ultsonch.2010.09.014","article-title":"Effect of ultrasound and temperature on tomato peroxidase","volume":"18","author":"Ercan","year":"2011","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0330","doi-asserted-by":"crossref","first-page":"997","DOI":"10.1007\/s11947-011-0746-9","article-title":"High-intensity ultrasound processing of pineapple juice","volume":"6","author":"Costa","year":"2013","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0335","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1016\/j.foodchem.2016.07.074","article-title":"Ultrasound treatment on phenolic metabolism and antioxidant capacity of fresh-cut pineapple during cold storage","volume":"216","author":"Yeoh","year":"2017","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0340","doi-asserted-by":"crossref","first-page":"8336","DOI":"10.1007\/s13197-015-1896-y","article-title":"Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (Malus pumila mill, cv. Red Fuji) juice","volume":"52","author":"Sun","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0345","doi-asserted-by":"crossref","first-page":"314","DOI":"10.1007\/s11947-017-2012-2","article-title":"The synergistic effects of low-concentration acidic electrolyzed water and ultrasound on the storage quality of fresh-sliced button mushrooms","volume":"11","author":"Wu","year":"2018","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0350","doi-asserted-by":"crossref","first-page":"444","DOI":"10.1016\/j.foodchem.2010.06.052","article-title":"Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid","volume":"124","author":"Jang","year":"2011","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0355","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.foodchem.2009.03.067","article-title":"The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication","volume":"117","author":"Terefe","year":"2009","journal-title":"Food Chem."},{"issue":"2006","key":"10.1016\/j.ultsonch.2019.104953_b0360","first-page":"1742","article-title":"Food allergen labeling and consumer protection act of in effect","volume":"106","author":"Thompson","year":"2004","journal-title":"J. Acad. Nutr. Dietetics"},{"key":"10.1016\/j.ultsonch.2019.104953_b0365","doi-asserted-by":"crossref","first-page":"S116","DOI":"10.1016\/j.jaci.2009.08.028","article-title":"Food allergy","volume":"125","author":"Sicherer","year":"2010","journal-title":"J. Allergy Clin. Immunol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0370","doi-asserted-by":"crossref","first-page":"1462","DOI":"10.1002\/mnfr.200800485","article-title":"Influence of thermal processing on IgE reactivity to lentil and chickpea proteins","volume":"53","author":"Cuadrado","year":"2009","journal-title":"Mol. Nutr. Food Res."},{"key":"10.1016\/j.ultsonch.2019.104953_b0375","doi-asserted-by":"crossref","unstructured":"R. Mawson, M. Gamage, N.S. Terefe, K. Knoerzer, Ultrasound in enzyme activation and inactivation, in: Ultrasound technologies for food and bioprocessing, Springer, 2011, pp. 369-404.","DOI":"10.1007\/978-1-4419-7472-3_14"},{"key":"10.1016\/j.ultsonch.2019.104953_b0380","doi-asserted-by":"crossref","first-page":"417","DOI":"10.1002\/9781118964156.ch16","article-title":"Impact of high-intensity ultrasound on protein structure and functionality during food processing","author":"Corzo-Mart\u00ednez","year":"2017","journal-title":"Ultrasound in Food Processing: Recent Advances"},{"key":"10.1016\/j.ultsonch.2019.104953_b0385","doi-asserted-by":"crossref","first-page":"639","DOI":"10.1007\/s00217-005-0246-0","article-title":"Reduction of allergenic properties of shrimp (Penaeus Vannamei) allergens by high intensity ultrasound","volume":"223","author":"Zhenxing","year":"2006","journal-title":"Eur. Food Res. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0390","doi-asserted-by":"crossref","first-page":"334","DOI":"10.1016\/j.ultsonch.2015.08.008","article-title":"Preparation of resveratrol-enriched and poor allergic protein peanut sprout from ultrasound treated peanut seeds","volume":"28","author":"Yu","year":"2016","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0395","doi-asserted-by":"crossref","first-page":"704","DOI":"10.1016\/j.foodres.2015.01.011","article-title":"The ultrasound-treated soybean seeds improve edibility and nutritional quality of soybean sprouts","volume":"77","author":"Yang","year":"2015","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2019.104953_b0400","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.foodhyd.2014.11.004","article-title":"Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean \u03b2-conglycinin and glycinin","volume":"45","author":"Hu","year":"2015","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.ultsonch.2019.104953_b0405","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1016\/j.foodchem.2014.10.063","article-title":"Simulated gastrointestinal digestion reduces the allergic reactivity of shrimp extract proteins and tropomyosin","volume":"173","author":"G\u00e1mez","year":"2015","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0410","doi-asserted-by":"crossref","first-page":"180","DOI":"10.1007\/s12016-012-8336-9","article-title":"Current immunological and molecular biological perspectives on seafood allergy: a comprehensive review","volume":"46","author":"Leung","year":"2014","journal-title":"Clin. Rev. Allergy Immunol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0415","doi-asserted-by":"crossref","first-page":"997","DOI":"10.1016\/j.foodchem.2017.11.072","article-title":"Conformation stability, in vitro digestibility and allergenicity of tropomyosin from shrimp (Exopalaemon modestus) as affected by high intensity ultrasound","volume":"245","author":"Zhang","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0420","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.foodchem.2013.05.129","article-title":"Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration","volume":"144","author":"Nowacka","year":"2014","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0425","doi-asserted-by":"crossref","first-page":"1232","DOI":"10.1080\/07373930802307118","article-title":"Dehydration of sapota (Achras sapota L.) using ultrasound as pretreatment","volume":"26","author":"Fernandes","year":"2008","journal-title":"Drying Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0430","unstructured":"E. Tarleton, 11 Ultrasonically assisted separation processes, Ultrasound in Food Processing, (1998) 193."},{"key":"10.1016\/j.ultsonch.2019.104953_b0435","doi-asserted-by":"crossref","first-page":"495","DOI":"10.1016\/j.fbp.2013.05.003","article-title":"Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices","volume":"91","author":"Kek","year":"2013","journal-title":"Food Bioprod. Process."},{"key":"10.1016\/j.ultsonch.2019.104953_b0440","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1016\/j.ultsonch.2013.05.016","article-title":"Ultrasound assisted hydration of navy beans (Phaseolus vulgaris)","volume":"21","author":"Ghafoor","year":"2014","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0445","doi-asserted-by":"crossref","first-page":"294","DOI":"10.1080\/07373930903530402","article-title":"Ultrasound-assisted osmotic dehydration of strawberries: effect of pretreatment time and ultrasonic frequency","volume":"28","author":"Garcia-Noguera","year":"2010","journal-title":"Drying Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0450","doi-asserted-by":"crossref","first-page":"2782","DOI":"10.1007\/s11947-014-1355-1","article-title":"Effect of power ultrasound and pulsed vacuum treatments on the dehydration kinetics, distribution, and status of water in osmotically dehydrated strawberry: a combined NMR and DSC study","volume":"7","author":"Cheng","year":"2014","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0455","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.ultsonch.2016.05.014","article-title":"Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration","volume":"34","author":"Barman","year":"2017","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0460","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.ifset.2016.03.009","article-title":"Power ultrasonic on mass transport of beef: effects of ultrasound intensity and NaCl concentration","volume":"35","author":"Kang","year":"2016","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0465","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.ifset.2017.02.002","article-title":"Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit","volume":"41","author":"Nowacka","year":"2017","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0470","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1111\/j.1745-4603.2011.00323.x","article-title":"Ultrasound-assisted osmotic dehydration of cranberries: effect of finish drying methods and ultrasonic frequency on textural properties","volume":"43","author":"Shamaei","year":"2012","journal-title":"J. Texture Stud."},{"key":"10.1016\/j.ultsonch.2019.104953_b0475","doi-asserted-by":"crossref","first-page":"798","DOI":"10.1080\/07373937.2010.482700","article-title":"Effect of osmotic dehydration on microwave freeze-drying characteristics and quality of potato chips","volume":"28","author":"Wang","year":"2010","journal-title":"Drying Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0480","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/j.egypro.2017.07.257","article-title":"Impact of ultrasound-assisted osmotic dehydration as a pre-treatment on the quality of heat pump dried tilapia fillets","volume":"123","author":"Li","year":"2017","journal-title":"Energy Procedia"},{"key":"10.1016\/j.ultsonch.2019.104953_b0485","doi-asserted-by":"crossref","first-page":"1093","DOI":"10.1080\/10942912.2015.1055362","article-title":"Shrinkage of Mirabelle plum during hot air drying as influenced by ultrasound-assisted osmotic dehydration","volume":"19","author":"Dehghannya","year":"2016","journal-title":"Int. J. Food Prop."},{"key":"10.1016\/j.ultsonch.2019.104953_b0490","doi-asserted-by":"crossref","first-page":"1570","DOI":"10.1080\/07373937.2015.1012265","article-title":"Ultrasonic-assisted osmotic dehydration of carrot followed by convective drying with continuous and intermittent heating","volume":"33","author":"Kowalski","year":"2015","journal-title":"Drying Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0495","doi-asserted-by":"crossref","first-page":"316","DOI":"10.1016\/j.ultsonch.2015.04.014","article-title":"Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish","volume":"27","author":"Xu","year":"2015","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0500","doi-asserted-by":"crossref","first-page":"158","DOI":"10.1111\/ijfs.12613","article-title":"Effect of superheated steam prefrying treatment on the quality of potato chips","volume":"50","author":"Zielinska","year":"2015","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0505","doi-asserted-by":"crossref","first-page":"1485","DOI":"10.1002\/jsfa.8617","article-title":"Influence of a three stage hybrid ultrasound\u2013osmotic\u2013frying process on production of low-fat fried potato strips","volume":"98","author":"Dehghannya","year":"2018","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.ultsonch.2019.104953_b0510","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.ifset.2017.07.019","article-title":"Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (Ipomea batatas)","volume":"43","author":"Oladejo","year":"2017","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0515","doi-asserted-by":"crossref","first-page":"3554","DOI":"10.1007\/s11947-012-1012-5","article-title":"Effect of ultrasound-assisted osmotic dehydration as a pretreatment on deep fat frying of potatoes","volume":"6","author":"Karizaki","year":"2013","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0520","doi-asserted-by":"crossref","first-page":"675","DOI":"10.1016\/S0309-1740(03)00189-X","article-title":"Generation of flavour compounds in fermented sausages\u2014the influence of curing ingredients, Staphylococcus starter culture and ripening time","volume":"66","author":"Olesen","year":"2004","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2019.104953_b0525","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.ifset.2014.05.004","article-title":"The acceleration of pork curing by power ultrasound: a pilot-scale production","volume":"26","author":"McDonnell","year":"2014","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0530","doi-asserted-by":"crossref","DOI":"10.1155\/2017\/8675720","article-title":"Ultrasound as an alternative to conventional marination: acceptability and mass transfer","volume":"2017","author":"Gonz\u00e1lez-Gonz\u00e1lez","year":"2017","journal-title":"J. Food Qual."},{"key":"10.1016\/j.ultsonch.2019.104953_b0535","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1016\/j.foodchem.2013.09.125","article-title":"The effect of ultrasonic salting on protein and water\u2013protein interactions in meat","volume":"147","author":"McDonnell","year":"2014","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0540","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.ultsonch.2016.04.024","article-title":"Effects of power ultrasound on oxidation and structure of beef proteins during curing processing","volume":"33","author":"Kang","year":"2016","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0545","doi-asserted-by":"crossref","first-page":"356","DOI":"10.1016\/j.meatsci.2010.11.011","article-title":"Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil","volume":"87","author":"Youssef","year":"2011","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2019.104953_b0550","doi-asserted-by":"crossref","first-page":"715","DOI":"10.1016\/j.lwt.2009.12.006","article-title":"Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets","volume":"43","author":"Verma","year":"2010","journal-title":"LWT-Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0555","doi-asserted-by":"crossref","first-page":"2622","DOI":"10.1007\/s13197-014-1356-0","article-title":"Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter","volume":"52","author":"Li","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0560","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1016\/j.ultsonch.2017.03.026","article-title":"Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification","volume":"38","author":"Kang","year":"2017","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0565","unstructured":"P. Purslow, The structural basis of meat toughness: what role does the collagenous component play, in: International Congress of Meat Science and Technology, 1994, pp. 27-27."},{"key":"10.1016\/j.ultsonch.2019.104953_b0570","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.meatsci.2006.04.025","article-title":"Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system","volume":"74","author":"Koohmaraie","year":"2006","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2019.104953_b0575","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1080\/10942912.2011.642442","article-title":"Physical interventions to manipulate texture and tenderness of fresh meat: a review","volume":"17","author":"Bekhit","year":"2014","journal-title":"Int. J. Food Prop."},{"key":"10.1016\/j.ultsonch.2019.104953_b0580","unstructured":"S. Noor, N.S. Radhakrishnan, K. Hussain, Emerging trends and technologies adopted for tenderization of meat: a review."},{"key":"10.1016\/j.ultsonch.2019.104953_b0585","doi-asserted-by":"crossref","first-page":"2957","DOI":"10.3382\/ps\/pey143","article-title":"The effect of ultrasound treatments on the tenderizing pathway of goose meat during conditioning","volume":"97","author":"Li","year":"2018","journal-title":"Poult. Sci."},{"key":"10.1016\/j.ultsonch.2019.104953_b0590","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/j.procbio.2017.11.010","article-title":"Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low-frequency ultrasonication","volume":"65","author":"Zou","year":"2018","journal-title":"Process Biochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0595","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1007\/s11947-009-0269-9","article-title":"Effects of characteristics changes of collagen on meat physicochemical properties of beef semitendinosus muscle during ultrasonic processing","volume":"5","author":"Chang","year":"2012","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0600","doi-asserted-by":"crossref","first-page":"195","DOI":"10.17221\/136\/2011-CJFS","article-title":"Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging","volume":"30","author":"Xiong","year":"2012","journal-title":"Czech J. Food Sci."},{"key":"10.1016\/j.ultsonch.2019.104953_b0605","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.ifset.2016.12.009","article-title":"Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment","volume":"39","author":"Barekat","year":"2017","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0610","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2019.104735","article-title":"Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism","volume":"59","author":"Zou","year":"2019","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0615","first-page":"117","article-title":"Effect of ultrasound bath and probe combined to brine and brine-polyphosphate solutions on the qualitative and textural properties of beef meat","volume":"13","author":"Naeli","year":"2017","journal-title":"Iran. Food Sci. Technol. Res. J"},{"key":"10.1016\/j.ultsonch.2019.104953_b0620","doi-asserted-by":"crossref","unstructured":"G. MacLeod, The flavour of beef, in: Flavor of meat and meat products, Springer, 1994, pp. 4\u201337.","DOI":"10.1007\/978-1-4615-2177-8_2"},{"key":"10.1016\/j.ultsonch.2019.104953_b0625","doi-asserted-by":"crossref","first-page":"2863","DOI":"10.2527\/2005.83122863x","article-title":"Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks","volume":"83","author":"Sitz","year":"2005","journal-title":"J. Anim. Sci."},{"key":"10.1016\/j.ultsonch.2019.104953_b0630","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/j.jfca.2004.03.024","article-title":"Changes in fat content of pork and beef after pan-frying under different conditions","volume":"18","author":"Clausen","year":"2005","journal-title":"J. Food Compos. Anal."},{"key":"10.1016\/j.ultsonch.2019.104953_b0635","doi-asserted-by":"crossref","first-page":"644","DOI":"10.1016\/j.ultsonch.2007.09.005","article-title":"Ultrasonic degradation of aqueous carboxymethylcellulose: effect of viscosity, molecular mass, and concentration","volume":"15","author":"Antti","year":"2008","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0640","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.ultsonch.2018.04.005","article-title":"Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef","volume":"46","author":"Zou","year":"2018","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0645","doi-asserted-by":"crossref","first-page":"828","DOI":"10.1111\/ijfs.13659","article-title":"Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking","volume":"53","author":"Zou","year":"2018","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0650","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.meatsci.2018.05.023","article-title":"Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction","volume":"145","author":"Barretto","year":"2018","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2019.104953_b0655","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1094\/CCHEM-02-10-0034","article-title":"Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality","volume":"87","author":"Cui","year":"2010","journal-title":"Cereal Chem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0660","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1016\/j.jcs.2015.03.002","article-title":"Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice","volume":"63","author":"Zhang","year":"2015","journal-title":"J. Cereal Sci."},{"key":"10.1016\/j.ultsonch.2019.104953_b0665","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.fbio.2018.08.004","article-title":"Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality","volume":"25","author":"Devi","year":"2018","journal-title":"Food Biosci."},{"key":"10.1016\/j.ultsonch.2019.104953_b0670","doi-asserted-by":"crossref","first-page":"2027","DOI":"10.1080\/07373930701728638","article-title":"Optimization of vacuum microwave predrying and vacuum frying conditions to produce fried potato chips","volume":"25","author":"Song","year":"2007","journal-title":"Drying Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0675","doi-asserted-by":"crossref","first-page":"368","DOI":"10.1016\/j.ultsonch.2018.02.049","article-title":"Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology","volume":"44","author":"Su","year":"2018","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0680","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.ultsonch.2018.10.015","article-title":"Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR)","volume":"51","author":"Sun","year":"2019","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0685","doi-asserted-by":"crossref","first-page":"148","DOI":"10.1016\/j.ifset.2018.10.011","article-title":"Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology","volume":"50","author":"Su","year":"2018","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0690","doi-asserted-by":"crossref","first-page":"615","DOI":"10.1016\/j.lwt.2016.04.016","article-title":"A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato","volume":"73","author":"Luo","year":"2016","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2019.104953_b0695","doi-asserted-by":"crossref","unstructured":"L. Zhao, Y. Zhang, H. Yang, Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons, Food Control, 73 (2017) 889\u2013899.","DOI":"10.1016\/j.foodcont.2016.09.041"},{"key":"10.1016\/j.ultsonch.2019.104953_b0700","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1016\/j.postharvbio.2011.03.006","article-title":"Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit (Prunus salicina L.)","volume":"61","author":"Chen","year":"2011","journal-title":"Postharvest Biol. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0705","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/j.ijfoodmicro.2019.05.004","article-title":"Ultrasound and slightly acid electrolyzed water application: an efficient combination to reduce the bacterial counts of chicken breast during pre-chilling","volume":"301","author":"Cichoski","year":"2019","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0710","doi-asserted-by":"crossref","first-page":"373","DOI":"10.1089\/fpd.2013.1665","article-title":"Synergistic effects of NaOCl and ultrasound combination on the reduction of Escherichia coli and Bacillus cereus in raw laver","volume":"11","author":"Park","year":"2014","journal-title":"Foodborne Pathogens and Disease"},{"key":"10.1016\/j.ultsonch.2019.104953_b0715","first-page":"299","article-title":"Effects of high power ultrasonic pretreatment on physicochemical quality and enzymatic activities of dried longan","volume":"4","author":"Rithmanee","year":"2012","journal-title":"J. Agric. Sci."},{"key":"10.1016\/j.ultsonch.2019.104953_b0720","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1016\/j.ifset.2017.09.018","article-title":"The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments","volume":"45","author":"Cao","year":"2018","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0725","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1016\/j.jfoodeng.2015.06.020","article-title":"Thermosonication for polyphenoloxidase inactivation in fruits: modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures","volume":"165","author":"Sulaiman","year":"2015","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2019.104953_b0730","doi-asserted-by":"crossref","first-page":"176","DOI":"10.1007\/s12393-014-9091-x","article-title":"Effect of ultrasound on quality of fresh-cut potatoes during refrigerated storage","volume":"7","author":"Amaral","year":"2015","journal-title":"Food Eng. Rev."},{"key":"10.1016\/j.ultsonch.2019.104953_b0735","doi-asserted-by":"crossref","first-page":"1340","DOI":"10.1016\/j.foodchem.2011.11.116","article-title":"Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath","volume":"132","author":"Chang","year":"2012","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0740","doi-asserted-by":"crossref","first-page":"1848","DOI":"10.1002\/fsn3.686","article-title":"Tenderization effect of whelk meat using ultrasonic treatment","volume":"6","author":"Hu","year":"2018","journal-title":"Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2019.104953_b0745","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/j.ultsonch.2018.12.045","article-title":"Ultrasound as a potential process to tenderize beef: sensory and technological parameters","volume":"53","author":"Pe\u00f1a-Gonzalez","year":"2019","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0750","doi-asserted-by":"crossref","first-page":"256","DOI":"10.1111\/jfq.12141","article-title":"Effects of ultrasound treatment on connective tissue collagen and meat quality of beef semitendinosus muscle","volume":"38","author":"Chang","year":"2015","journal-title":"J. Food Qual."},{"key":"10.1016\/j.ultsonch.2019.104953_b0755","doi-asserted-by":"crossref","first-page":"332","DOI":"10.1590\/fst.05218","article-title":"High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi","volume":"39","author":"Carrillo-Lopez","year":"2019","journal-title":"Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0760","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/j.foodchem.2014.01.085","article-title":"Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology","volume":"160","author":"Hu","year":"2014","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2019.104953_b0765","doi-asserted-by":"crossref","first-page":"553","DOI":"10.1007\/s00217-011-1550-5","article-title":"Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)","volume":"233","author":"Stadnik","year":"2011","journal-title":"Eur. Food Res. Technol."},{"key":"10.1016\/j.ultsonch.2019.104953_b0770","doi-asserted-by":"crossref","first-page":"809","DOI":"10.12691\/jfnr-5-11-3","article-title":"Effects of ultrasound pretreatment and ageing processing on quality and tenderness of pork loin","volume":"5","author":"Yeung","year":"2017","journal-title":"J. Food Nutr. Res."},{"key":"10.1016\/j.ultsonch.2019.104953_b0775","article-title":"Quality and sensory profile of ultrasound-treated beef","volume":"29","author":"Pe\u00f1a-Gonz\u00e1lez","year":"2017","journal-title":"Ital. J. Food Sci."}],"container-title":["Ultrasonics Sonochemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S135041771931541X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S135041771931541X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,22]],"date-time":"2025-10-22T20:38:10Z","timestamp":1761165490000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S135041771931541X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,5]]},"references-count":155,"alternative-id":["S135041771931541X"],"URL":"https:\/\/doi.org\/10.1016\/j.ultsonch.2019.104953","relation":{},"ISSN":["1350-4177"],"issn-type":[{"value":"1350-4177","type":"print"}],"subject":[],"published":{"date-parts":[[2020,5]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Application of ultrasound technology in processing of ready-to-eat fresh food: A review","name":"articletitle","label":"Article Title"},{"value":"Ultrasonics Sonochemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ultsonch.2019.104953","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2019 Elsevier B.V. All rights reserved.","name":"copyright","label":"Copyright"}],"article-number":"104953"}}