{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,9,16]],"date-time":"2025-09-16T17:42:09Z","timestamp":1758044529276,"version":"3.44.0"},"reference-count":87,"publisher":"Elsevier","isbn-type":[{"type":"print","value":"9780128182758"}],"license":[{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2021]]},"DOI":"10.1016\/b978-0-12-818275-8.00006-4","type":"book-chapter","created":{"date-parts":[[2020,12,16]],"date-time":"2020-12-16T10:39:10Z","timestamp":1608115150000},"page":"275-298","source":"Crossref","is-referenced-by-count":0,"title":["Development of fermented food products assisted by ultrasound"],"prefix":"10.1016","author":[{"given":"Carlos A.","family":"Pinto","sequence":"first","affiliation":[]},{"given":"Vasco J.","family":"Lima","sequence":"additional","affiliation":[]},{"given":"Renata A.","family":"Amaral","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9682-4594","authenticated-orcid":false,"given":"Mirian","family":"Pateiro","sequence":"additional","affiliation":[]},{"given":"Jose Manuel","family":"Lorenzo","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0010","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.idairyj.2018.10.006","article-title":"Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria","volume":"90","author":"Abesinghe","year":"2019","journal-title":"International Dairy Journal"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0015","doi-asserted-by":"crossref","first-page":"104952","DOI":"10.1016\/j.ultsonch.2019.104952","article-title":"Ultrasound-assisted fermentation for cider production from Lebanese apples","volume":"63","author":"Al Daccache","year":"2020","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0020","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1016\/j.ultsonch.2018.09.016","article-title":"Ultrasound and meat quality: A review","volume":"55","author":"Alarcon-Rojo","year":"2019","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0025","first-page":"56","article-title":"On-line monitoring of yogurt fermentation using ultrasonic characteristics","volume":"1","author":"Aljaafreh","year":"2015","journal-title":"New Developments in Circuits, Systems, Signal Processing, Communications and Computers"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0030","first-page":"56","article-title":"On-line monitoring system for yogurt fermentation using ultrasonic characteristics","author":"Aljaafreh","year":"2015"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0035","doi-asserted-by":"crossref","first-page":"1057","DOI":"10.1016\/j.phpro.2015.08.225","article-title":"Monitoring of lactic fermentation process by ultrasonic technique","volume":"70","author":"Alouache","year":"2015","journal-title":"Physics Procedia"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0040","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.jfoodeng.2014.09.042","article-title":"Ultrasonic velocity of water\u2013ethanol\u2013malic acid\u2013lactic acid mixtures during the malolactic fermentation process","volume":"149","author":"Amer","year":"2015","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0045","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.ijfoodmicro.2011.07.035","article-title":"Inactivation of Cronobactersakazakii by manothermosonication in buffer and milk","volume":"151","author":"Arroyo","year":"2011","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb9085","doi-asserted-by":"crossref","first-page":"410","DOI":"10.1016\/j.foodres.2012.05.004","article-title":"Applications of ultrasound in analysis, processing and quality control of food: A review","volume":"48","author":"Awad","year":"2012","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0050","first-page":"189","article-title":"Lactobacillus plantarum (KACC 92189) as a potential probiotic starter culture for quality improvement of fermented sausages","volume":"38","author":"Ba","year":"2018","journal-title":"Korean Journal for Food Science of Animal Resources"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0055","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.ifset.2014.10.013","article-title":"Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey","volume":"27","author":"Baruk\u010di\u0107","year":"2015","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0060","doi-asserted-by":"crossref","first-page":"M193","DOI":"10.1111\/j.1750-3841.2007.00419.x","article-title":"Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented Salchich\u00f3n and chorizo sausages","volume":"72","author":"Benito","year":"2007","journal-title":"Journal of Food Science"},{"issue":"2","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0065","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.ifset.2008.11.005","article-title":"Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication","volume":"10","author":"Berm\u00fadez-Aguirre","year":"2009","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0070","series-title":"Milk-Based Beverages","first-page":"397","article-title":"12\u2014Nonthermal processing of dairy beverages","author":"Birwal","year":"2019"},{"issue":"4","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0075","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1080\/10739149.2017.1394878","article-title":"Design and implementation of an ultrasonic sensor for rapid monitoring of industrial malolactic fermentation of wines","volume":"46","author":"\u00c7elik","year":"2018","journal-title":"Instrumentation Science & Technology"},{"issue":"2","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0080","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1016\/j.tifs.2012.01.010","article-title":"Ultrasonics in food processing\u2014Food quality assurance and food safety","volume":"26","author":"Chandrapala","year":"2012","journal-title":"Trends in Food Science and Technology"},{"issue":"4","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0085","doi-asserted-by":"crossref","first-page":"501","DOI":"10.1016\/S0308-8146(02)00226-1","article-title":"The application of 20 kHz ultrasonic waves to accelerate the aging of different wines","volume":"79","author":"Chang","year":"2002","journal-title":"Food Chemistry"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0090","article-title":"Application of ultrasound technology in processing of ready-to-eat fresh food: A review","volume":"104953","author":"Chen","year":"2019","journal-title":"Ultrasonics Sonochemistry"},{"issue":"4","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0095","doi-asserted-by":"crossref","first-page":"510","DOI":"10.1002\/jib.262","article-title":"Effect of ultrasonication on fermentation kinetics of beer using six-row barley cultivated in Korea: Effect of ultrasonic treatment on beer","volume":"121","author":"Choi","year":"2015","journal-title":"Journal of the Institute of Brewing"},{"issue":"1","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0100","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/S0927-7765(03)00022-5","article-title":"Low ultrasonic stimulates fermentation of riboflavin producing strain Ecemothecium ashbyii","volume":"30","author":"Chuanyun","year":"2003","journal-title":"Colloids and Surfaces B: Biointerfaces"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0105","doi-asserted-by":"crossref","first-page":"462","DOI":"10.1016\/j.ijbiomac.2016.01.103","article-title":"Low intensity ultrasound increases the fermentation efficiency of Lactobacillus casei subsp. casei ATTC 39392","volume":"86","author":"Dahroud","year":"2016","journal-title":"International Journal of Biological Macromolecules"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0110","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1205\/096030803322437983","article-title":"Monitoring dough fermentation using acoustic waves","volume":"81","author":"Elmehdi","year":"2003","journal-title":"Food and Bioproducts Processing"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0115","doi-asserted-by":"crossref","first-page":"406","DOI":"10.1016\/j.ultsonch.2014.08.009","article-title":"Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage","volume":"23","author":"Erkaya","year":"2015","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb9086","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.ultras.2010.08.006","article-title":"Ultrasonic study of wheat flour properties","volume":"51","author":"Garc\u00eda-\u00c1lvarez","year":"2011","journal-title":"Ultrasonics"},{"issue":"2","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0120","doi-asserted-by":"crossref","first-page":"934","DOI":"10.1016\/j.foodchem.2013.03.081","article-title":"Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine","volume":"141","author":"Garc\u00eda Mart\u00edn","year":"2013","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0125","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1002\/elsc.201300030","article-title":"Effects of yeast and maltose concentration on ultrasonic velocity and attenuation coefficient and its application for process monitoring","volume":"14","author":"Geier","year":"2014","journal-title":"Engineering in Life Sciences"},{"issue":"1","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0130","doi-asserted-by":"crossref","DOI":"10.1111\/jfpe.12930","article-title":"Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity","volume":"42","author":"Gholamhosseinpour","year":"2019","journal-title":"Journal of Food Process Engineering"},{"issue":"1","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0135","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.bej.2008.10.006","article-title":"A review of applications of cavitation in biochemical engineering\/biotechnology","volume":"44","author":"Gogate","year":"2009","journal-title":"Biochemical Engineering Journal"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0140","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/j.apacoust.2015.05.005","article-title":"Influence of high power ultrasound on Brettanomyces and lactic acid bacteria in wine in continuous flow treatment","volume":"103","author":"Gracin","year":"2016","journal-title":"Applied Acoustics"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0145","doi-asserted-by":"crossref","first-page":"1","DOI":"10.9755\/ejfa.2015-09-719","article-title":"Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk","volume":"28","author":"Gursoy","year":"2016","journal-title":"Emirates Journal of Food and Agriculture"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0150","doi-asserted-by":"crossref","first-page":"e1395","DOI":"10.1016\/j.ultras.2006.05.048","article-title":"Process monitoring using ultrasonic sensor systems","volume":"44","author":"Henning","year":"2006","journal-title":"Ultrasonics"},{"issue":"5","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0155","doi-asserted-by":"crossref","first-page":"593","DOI":"10.1002\/jctb.1821","article-title":"Effects of ultrasound on culture of Aspergillus terreus","volume":"83","author":"Herr\u00e1n","year":"2008","journal-title":"Journal of Chemical Technology & Biotechnology"},{"issue":"11","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0160","doi-asserted-by":"crossref","first-page":"2441","DOI":"10.1111\/ijfs.12566","article-title":"Critical process parameter of alcoholic yeast fermentation: Speed of sound and density in the temperature range 5\u201330\u00b0C","volume":"49","author":"Hoche","year":"2014","journal-title":"International Journal of Food Science & Technology"},{"issue":"5","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0165","doi-asserted-by":"crossref","first-page":"611","DOI":"10.3136\/fstr.18.611","article-title":"Influence of low intensity ultrasound and Ohmic heating on growth of sake yeast","volume":"18","author":"Hu","year":"2012","journal-title":"Food Science and Technology Research"},{"issue":"1","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0170","doi-asserted-by":"crossref","first-page":"16","DOI":"10.3390\/fermentation5010016","article-title":"Effects of ultrasound on fermentation of glucose to ethanol by Saccharomyces cerevisiae","volume":"5","author":"Huezo","year":"2019","journal-title":"Fermentation"},{"issue":"4","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0175","doi-asserted-by":"crossref","first-page":"2352","DOI":"10.1021\/ef3002845","article-title":"Mild sonication accelerates ethanol production by yeast fermentation","volume":"26","author":"Indra Neel","year":"2012","journal-title":"Energy & Fuels"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0180","series-title":"Acoustics","first-page":"455","article-title":"Ultrasonic characterization of yogurt fermentation process","author":"Izbaim","year":"2012"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0185","first-page":"1","article-title":"Engineering principles of ultrasound technology","author":"Kentish","year":"2017","journal-title":"Ultrasound: Advances for Food Processing and Preservation"},{"issue":"9","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0190","doi-asserted-by":"crossref","first-page":"7826","DOI":"10.3168\/jds.2019-16541","article-title":"Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture","volume":"102","author":"K\u00f6rzend\u00f6rfer","year":"2019","journal-title":"Journal of Dairy Science"},{"issue":"September 2018","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0195","doi-asserted-by":"crossref","first-page":"552","DOI":"10.1016\/j.foodres.2018.09.048","article-title":"New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques","volume":"115","author":"Koubaa","year":"2019","journal-title":"Food Research International"},{"issue":"8","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0200","doi-asserted-by":"crossref","first-page":"1364","DOI":"10.1111\/j.1365-2621.2000.tb10613.x","article-title":"Stability and activity of \u03b2-galactosidase in sonicated cultures of lactobacillus delbrueckii ssp. bulgaricus 11842 as affected by temperature and ionic environments","volume":"65","author":"Kreft","year":"2000","journal-title":"Journal of Food Science"},{"issue":"1","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0205","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.ultras.2008.06.003","article-title":"An ultrasound technique for monitoring the alcoholic wine fermentation","volume":"49","author":"Lamberti","year":"2009","journal-title":"Ultrasonics"},{"issue":"1","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0210","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/S0927-7765(03)00023-7","article-title":"The research into the influence of low-intensity ultrasonic on the growth of S. cerevisiae","volume":"30","author":"Lanchun","year":"2003","journal-title":"Colloids and Surfaces B: Biointerfaces"},{"issue":"6","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0215","doi-asserted-by":"crossref","first-page":"2131","DOI":"10.1016\/j.ultsonch.2014.03.034","article-title":"Ultrasound improves the renneting properties of milk","volume":"21","author":"Liu","year":"2014","journal-title":"Ultrasonics Sonochemistry"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0220","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1016\/0963-9969(94)90098-1","article-title":"Fermented meat products","volume":"27","author":"L\u00fccke","year":"1994","journal-title":"Food Research International"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0225","doi-asserted-by":"crossref","first-page":"104725","DOI":"10.1016\/j.ultsonch.2019.104725","article-title":"Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine","volume":"59","author":"Luki\u0107","year":"2019","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0230","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/j.jcs.2018.07.016","article-title":"Effects of ultrasound assisted dough fermentation on the quality of steamed bread","volume":"83","author":"Luo","year":"2018","journal-title":"Journal of Cereal Science"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0235","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1016\/j.ultsonch.2011.06.009","article-title":"Viability of common wine spoilage organisms after exposure to high power ultrasonics","volume":"19","author":"Luo","year":"2012","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0240","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1016\/j.ifset.2012.09.003","article-title":"Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk","volume":"16","author":"Marchesini","year":"2012","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"1","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0245","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/0922-338X(94)90205-4","article-title":"Acceleration of cell growth and ester formation by ultrasonic wave irradiation","volume":"77","author":"Matsuura","year":"1994","journal-title":"Journal of Fermentation and Bioengineering"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0250","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/j.measurement.2014.08.022","article-title":"Ultrasonic techniques for the milk production industry. Measurement","volume":"58","author":"Mohammadi","year":"2014","journal-title":"Journal of the International Measurement Confederation"},{"issue":"1","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0255","doi-asserted-by":"crossref","first-page":"122","DOI":"10.1080\/07388551.2017.1312272","article-title":"Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies","volume":"38","author":"Mota","year":"2018","journal-title":"Critical Reviews in Biotechnology"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0260","doi-asserted-by":"crossref","first-page":"593","DOI":"10.1016\/j.foodchem.2016.08.117","article-title":"Ultrasonication of reconstituted whole milk and its effect on acid gelation","volume":"217","author":"Nguyen","year":"2017","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0265","doi-asserted-by":"crossref","first-page":"410","DOI":"10.1016\/j.idairyj.2009.02.004","article-title":"Stimulating fermentative activities of bifidobacteria in milk by high intensity ultrasound","volume":"19","author":"Nguyen","year":"2009","journal-title":"International Dairy Journal"},{"issue":"4","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0270","doi-asserted-by":"crossref","first-page":"866","DOI":"10.1016\/j.foodchem.2011.07.108","article-title":"Effect of high intensity ultrasound on carbohydrate metabolism of bifidobacteria in milk fermentation","volume":"130","author":"Nguyen","year":"2012","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0275","doi-asserted-by":"crossref","first-page":"1575","DOI":"10.1016\/j.ultras.2014.04.004","article-title":"Ultrasonic monitoring of malolactic fermentation in red wines","volume":"54","author":"Novoa-D\u00edaz","year":"2014","journal-title":"Ultrasonics"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0280","doi-asserted-by":"crossref","DOI":"10.1088\/1757-899X\/42\/1\/012045","article-title":"Ultrasonic preliminary measurements of oenological malolactic fermentation parameters in red wine","volume":"42","author":"Novoa-D\u00edaz","year":"2012","journal-title":"IOP Conference Series: Materials Science and Engineering"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0285","doi-asserted-by":"crossref","first-page":"e727","DOI":"10.1016\/j.ultras.2006.05.084","article-title":"Acoustical experiment of yogurt fermentation process","volume":"44","author":"Ogasawara","year":"2006","journal-title":"Ultrasonics"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0290","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1016\/j.ultsonch.2016.01.001","article-title":"Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system","volume":"31","author":"Ojha","year":"2016","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0295","doi-asserted-by":"crossref","first-page":"410","DOI":"10.1016\/j.ultsonch.2016.06.001","article-title":"Ultrasound technology for food fermentation applications","volume":"34","author":"Ojha","year":"2017","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0300","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1016\/j.ultsonch.2018.06.019","article-title":"Ultrasound effects based on simulation of milk processing properties","volume":"48","author":"Potoroko","year":"2018","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0305","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.ijfoodmicro.2016.12.011","article-title":"Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties","volume":"243","author":"Racioppo","year":"2017","journal-title":"International Journal of Food Microbiology"},{"issue":"70","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0310","doi-asserted-by":"crossref","first-page":"65541","DOI":"10.1039\/C6RA11580B","article-title":"Ultrasound-assisted bioalcohol synthesis: Review and analysis","volume":"6","author":"Ranjan","year":"2016","journal-title":"RSC Advances"},{"issue":"4","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0315","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1016\/j.ultras.2004.06.005","article-title":"Ultrasonic velocity in water\u2013ethanol\u2013sucrose mixtures during alcoholic fermentation","volume":"43","author":"Resa","year":"2005","journal-title":"Ultrasonics"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0320","doi-asserted-by":"crossref","first-page":"905","DOI":"10.1016\/j.foodchem.2008.10.037","article-title":"The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation","volume":"114","author":"Riener","year":"2009","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0325","doi-asserted-by":"crossref","first-page":"1108","DOI":"10.1016\/j.foodchem.2009.08.025","article-title":"A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks","volume":"119","author":"Riener","year":"2010","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0330","doi-asserted-by":"crossref","first-page":"S107","DOI":"10.1016\/1350-4177(94)90007-8","article-title":"Effect of ultrasonic irradiation on production of fermented milk with Lactobacillus delbrueckii","volume":"1","author":"Sakakibara","year":"1994","journal-title":"Ultrasonics Sonochemistry"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0335","doi-asserted-by":"crossref","first-page":"548","DOI":"10.1007\/s11947-014-1412-9","article-title":"Comparative study on high-intensity ultrasound and pressure milk homogenization: Effect on the kinetics of yogurt fermentation process","volume":"8","author":"Sfakianakis","year":"2015","journal-title":"Food and Bioprocess Technology"},{"issue":"4","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0340","first-page":"1074","article-title":"Upgrading the technology of functional dairy products by means of fermentation process ultrasonic intensification","volume":"13","author":"Shershenkov","year":"2015","journal-title":"Agronomy Research"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0345","first-page":"1","article-title":"Ultrasonics for modulation of food fermentation processes","author":"Shokri","year":"2019","journal-title":"Reference Module in Food Science"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0350","doi-asserted-by":"crossref","first-page":"180","DOI":"10.1016\/0041-624X(92)90070-3","article-title":"Application of ultrasound to biotechnology: An overview","volume":"30","author":"Sinisterra","year":"1992","journal-title":"Ultrasonics"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0355","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/j.jfoodeng.2009.02.005","article-title":"A new acoustic technique to monitor bread dough during the fermentation phase","volume":"93","author":"Skaf","year":"2009","journal-title":"Journal of Food Engineering"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0360","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.bej.2011.01.006","article-title":"Ultrasound-assisted fermentation enhances bioethanol productivity","volume":"54","author":"Sulaiman","year":"2011","journal-title":"Biochemical Engineering Journal"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0365","doi-asserted-by":"crossref","first-page":"430","DOI":"10.1016\/j.jfoodeng.2011.01.006","article-title":"Power ultrasound aided batter mixing for sponge cake batter","volume":"104","author":"Tan","year":"2011","journal-title":"Journal of Food Engineering"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0370","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1002\/jsfa.2740520313","article-title":"A new method for manufacture of lactose-hydrolysed fermented milk","volume":"52","author":"Toba","year":"1990","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"21","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0375","doi-asserted-by":"crossref","first-page":"6165","DOI":"10.1021\/jf0204654","article-title":"Rheological properties of yoghurt made with milk submitted to manothermosonication","volume":"50","author":"Vercet","year":"2002","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0380","series-title":"Lactic acid bacteria: Microbiological and functional aspects","first-page":"215","article-title":"Lactic acid bacteria in meat fermentations: Role of autochthonous starter cultures on quality, safety and health","author":"Vignolo","year":"2019"},{"issue":"2","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0385","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.ifset.2007.04.014","article-title":"Applications and opportunities for ultrasound assisted extraction in the food industry\u2014A review","volume":"9","author":"Vilkhu","year":"2008","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0390","first-page":"5","article-title":"Ultrasonic signal processing hybrid technique for analysis of alcoholic fermentation process","author":"Villamar\u0131n","year":"2012"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0395","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/S1350-4177(96)00042-9","article-title":"Lactose hydrolysis and \u03b2-galactosidase activity in sonicated fermentation with lactobacillus strains","volume":"4","author":"Wang","year":"1997","journal-title":"Ultrasonics Sonochemistry"},{"issue":"1","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0400","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1002\/(SICI)1097-4660(199601)65:1<86::AID-JCTB394>3.0.CO;2-L","article-title":"Ultrasound-enhanced lactose hydrolysis in milk fermentation with Lactobacillus bulgaricus","volume":"65","author":"Wang","year":"1996","journal-title":"Journal of Chemical Technology & Biotechnology"},{"issue":"3","key":"10.1016\/B978-0-12-818275-8.00006-4_bb0405","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1016\/S1466-8564(00)00020-5","article-title":"Effects of ultrasound on milk homogenization and fermentation with yogurt starter","volume":"1","author":"Wu","year":"2000","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0410","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1016\/j.jfoodeng.2013.09.013","article-title":"Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate","volume":"124","author":"Yanjun","year":"2014","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0415","article-title":"Power ultrasound and its applications: A state-of-the-art review","volume":"104722","author":"Yao","year":"2019","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0420","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.tifs.2019.12.010","article-title":"Ultrasound-involved emerging strategies for controlling foodborne microbial biofilms","volume":"96","author":"Yu","year":"2020","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0425","doi-asserted-by":"crossref","first-page":"104813","DOI":"10.1016\/j.ultsonch.2019.104813","article-title":"Ultrasound as an effective technique to reduce higher alcohols of wines and its influencing mechanism investigation by employing a model wine","volume":"61","author":"Zhang","year":"2020","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/B978-0-12-818275-8.00006-4_bb0430","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.foodchem.2014.05.081","article-title":"Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat's milk","volume":"165","author":"Zhao","year":"2014","journal-title":"Food Chemistry"}],"container-title":["Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780128182758000064?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780128182758000064?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,9,12]],"date-time":"2025-09-12T13:34:54Z","timestamp":1757684094000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B9780128182758000064"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021]]},"ISBN":["9780128182758"],"references-count":87,"URL":"https:\/\/doi.org\/10.1016\/b978-0-12-818275-8.00006-4","relation":{},"subject":[],"published":{"date-parts":[[2021]]}}}