Abstract
One of the most important objectives of the present analytical chemistry is to improve analytical quality and minimize the time required in the process. Ultrasound is finding important use in the food industry for the wide range of applications such as analysis, processing, preservation and quality control. From analytical point of view, low intensity ultrasound provides information about composition, structure and flow rate while high intensity ultrasound can be used for extraction of analytes from food samples. This comprehensive review presents various applications of ultrasound in order to improve and accelerate food analysis process. Moreover, its use is compared with well-established alternatives techniques.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
