Ultrasound in Food Processing

作者：Soria, Ana C., Villamiel, Mar, Montilla, Antonia · 年份：2017 · DOI：10.1002/9781118964156 · 被引用次数：400 · 研究领域：Meat and Animal Product Quality、Identification and Quantification in Food、Advanced Chemical Sensor Technologies

In this chapter the most outstanding applications of ultrasound (US) on reactions and processes involving carbohydrates have been reviewed and discussed, paying special attention to the mechanisms involved and the US conditions selected as optimal. Sonophysical effects have been widely described in relation to carbohydrate depolymerization, modification of their bioactive/technological properties and processes such as crystallization and their application in carbohydrate chemistry. Depolymerization has been described as the main application of sonochemical effects, and different biotechnological processes assisted by US, such as enzymatic depolymerisation, enzymatic synthesis of carbohydrate derivatives, fermentation, etc., have also been reviewed. To conclude, US is presented as a promising emerging technique for the modification of structure and functionality of carbohydrates. The scale‐up of US techniques and the further development of sonochemistry applications are presented as future trends.