Fermentation assisted by pulsed electric field and ultrasound: A review

Autores
Galván D'alessandro, Leandro; Carciochi, Ramiro Ariel
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Galván D'alessandro, Leandro. Institut Charles Viollette; Francia
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
Materia
BIOACTIVE COMPOUNDS
FERMENTATION
PULSED ELECTRIC FIELD
ULTRASOUND
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/95907
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/95907
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fermentation assisted by pulsed electric field and ultrasound: A reviewGalván D'alessandro, LeandroCarciochi, Ramiro ArielBIOACTIVE COMPOUNDSFERMENTATIONPULSED ELECTRIC FIELDULTRASOUNDhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Various 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.Fil: Galván D'alessandro, Leandro. Institut Charles Viollette; FranciaFil: 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; ArgentinaMDPI2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/95907Galván D'alessandro, Leandro; Carciochi, Ramiro Ariel; Fermentation assisted by pulsed electric field and ultrasound: A review; MDPI; Fermentation; 4; 1; 1-2018; 1-122311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.mdpi.com/2311-5637/4/1/1info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation4010001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:21Zoai:ri.conicet.gov.ar:11336/95907instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:07:22.22CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fermentation assisted by pulsed electric field and ultrasound: A review
title Fermentation assisted by pulsed electric field and ultrasound: A review
spellingShingle Fermentation assisted by pulsed electric field and ultrasound: A review
Galván D'alessandro, Leandro
BIOACTIVE COMPOUNDS
FERMENTATION
PULSED ELECTRIC FIELD
ULTRASOUND
title_short Fermentation assisted by pulsed electric field and ultrasound: A review
title_full Fermentation assisted by pulsed electric field and ultrasound: A review
title_fullStr Fermentation assisted by pulsed electric field and ultrasound: A review
title_full_unstemmed Fermentation assisted by pulsed electric field and ultrasound: A review
title_sort Fermentation assisted by pulsed electric field and ultrasound: A review
dc.creator.none.fl_str_mv Galván D'alessandro, Leandro
Carciochi, Ramiro Ariel
author Galván D'alessandro, Leandro
author_facet Galván D'alessandro, Leandro
Carciochi, Ramiro Ariel
author_role author
author2 Carciochi, Ramiro Ariel
author2_role author
dc.subject.none.fl_str_mv BIOACTIVE COMPOUNDS
FERMENTATION
PULSED ELECTRIC FIELD
ULTRASOUND
topic BIOACTIVE COMPOUNDS
FERMENTATION
PULSED ELECTRIC FIELD
ULTRASOUND
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Galván D'alessandro, Leandro. Institut Charles Viollette; Francia
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
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/95907
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
url http://hdl.handle.net/11336/95907
identifier_str_mv 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
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.mdpi.com/2311-5637/4/1/1
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation4010001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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