Degradation during application of ultrasound in food processing: A review

Although ultrasound has proven to be a very effective innovative technique of food processing, being applicable to many processes for instance in the emulsification, crystallization, homogenization, cutting, hydrolysis, extraction and microbial inactivation, among other techniques that imply ultrasounds exposure. Although this promising technique has presented innumerous advantages over conventional techniques, some food products seem to present...