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dc.contributor.author
Galván D'alessandro, Leandro  
dc.contributor.author
Carciochi, Ramiro Ariel  
dc.date.available
2020-01-27T20:44:01Z  
dc.date.issued
2018-01  
dc.identifier.citation
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  
dc.identifier.issn
2311-5637  
dc.identifier.uri
http://hdl.handle.net/11336/95907  
dc.description.abstract
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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
MDPI  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
BIOACTIVE COMPOUNDS  
dc.subject
FERMENTATION  
dc.subject
PULSED ELECTRIC FIELD  
dc.subject
ULTRASOUND  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Fermentation assisted by pulsed electric field and ultrasound: A review  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-10-22T17:50:06Z  
dc.journal.volume
4  
dc.journal.number
1  
dc.journal.pagination
1-12  
dc.journal.pais
Suiza  
dc.journal.ciudad
Basilea  
dc.description.fil
Fil: Galván D'alessandro, Leandro. Institut Charles Viollette; Francia  
dc.description.fil
Fil: Carciochi, Ramiro Ariel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Fermentation  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.mdpi.com/2311-5637/4/1/1  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/fermentation4010001  

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