000098447 001__ 98447 000098447 005__ 20230519145437.0 000098447 0247_ $$2doi$$a10.3389/fnut.2021.633070 000098447 0248_ $$2sideral$$a122266 000098447 037__ $$aART-2021-122266 000098447 041__ $$aeng 000098447 100__ $$0(orcid)0000-0003-1002-5458$$aAstráin-Redín, Leire$$uUniversidad de Zaragoza 000098447 245__ $$aDirect Contact Ultrasound in Food Processing: Impact on Food Quality 000098447 260__ $$c2021 000098447 5060_ $$aAccess copy available to the general public$$fUnrestricted 000098447 5203_ $$aConsumers' demand for “minimally processed” products that maintain the “fresh-like” characteristics has increased in recent years. Ultrasound (US) is a non-thermal technology that enhances mass and energy transfer processes resulting in improved food quality. A new method of applying US to food without using a liquid or gaseous medium for the propagation of acoustic waves has recently been under research. It is known as direct contact US, since the food is directly placed on a plate where the transducers are located. In this type of systems, the main effect is not cavitation but acoustic vibration, which encourages mass and energy transfer processes due to the “sponge effect.” Furthermore, as the product is not immersed in a liquid medium, the loss of hydrophilic nutritional compounds is reduced; systems such as these can thus be more easily implemented on an industrial level. Nevertheless, the very few studies that have been published about these systems mainly focus on dehydration and freezing. This article summarizes published research on the impact of direct contact US in nutritional and organoleptic quality of food in order to assess their potential to meet new market trends 000098447 536__ $$9info:eu-repo/grantAgreement/ES/DGA/FSE 000098447 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000098447 590__ $$a6.59$$b2021 000098447 592__ $$a1.024$$b2021 000098447 594__ $$a4.3$$b2021 000098447 591__ $$aNUTRITION & DIETETICS$$b16 / 90 = 0.178$$c2021$$dQ1$$eT1 000098447 593__ $$aFood Science$$c2021$$dQ1 000098447 593__ $$aEndocrinology, Diabetes and Metabolism$$c2021$$dQ1 000098447 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000098447 700__ $$0(orcid)0000-0003-4456-0387$$aAlejandre, Marta$$uUniversidad de Zaragoza 000098447 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza 000098447 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza 000098447 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza 000098447 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000098447 773__ $$g8 (2021), 633070 [11 pp]$$pFront. Nutr.$$tFrontiers in Nutrition$$x2296-861X 000098447 8564_ $$s930283$$uhttps://zaguan.unizar.es/record/98447/files/texto_completo.pdf$$yVersión publicada 000098447 8564_ $$s2349533$$uhttps://zaguan.unizar.es/record/98447/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000098447 909CO $$ooai:zaguan.unizar.es:98447$$particulos$$pdriver 000098447 951__ $$a2023-05-18-14:25:03 000098447 980__ $$aARTICLE