info:eu-repo/semantics/article
Fermentation assisted by pulsed electric field and ultrasound: A review
Fecha
2018-01Registro en:
Galván D'alessandro, Leandro; Carciochi, Ramiro Ariel; Fermentation assisted by pulsed electric field and ultrasound: A review; MDPI; Fermentation; 4; 1; 1-2018; 1-12
2311-5637
CONICET Digital
CONICET
Autor
Galván D'alessandro, Leandro
Carciochi, Ramiro Ariel
Resumen
Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed.