Вестник МГТУ, 2025, Т. 28, № 4/2.

Вестник МГТУ. 2025. Т. 28, № 4/2. С. 602-613. DOI: https://doi.org/10.21443/1560-9278-2025-28-4/2-602-613 Lan M., Luo D., Yue C., Bai Z. [et al.]. Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis // Innovative Food Science & Emerging Technologies. 2023. Vol. 90. Article number: 103493. DOI: https://doi.org/10.1016/j.ifset.2023.103493. Mo Z., Liu Q., Xie W., Ashraf U. [et al.]. Ultrasonic seed treatment and Cu application modulate photosynthesis, grain quality, and Cu concentrations in aromatic rice // Photosynthetica. 2020. Vol. 58, Iss. 3. P. 682-691. DOI: https://doi.org/10.32615/ps.2020.009. Nguyen C. H., Tikekar R. H., Nitin N. Combination of high-frequency ultrasound with propyl gallate for enhancing inactivation of bacteria in water and apple juice // Innovative Food Science & Emerging Technologies. 2022. Vol. 82. Article number: 103149. DOI: https://doi.org/10.1016/j.ifset.2022.103149. Oliveira G. A. R., Guimaraes J. T., Ramos G. L. P. A., Esmerino E. A. [et al.]. Benefits of thermosonication in orange juice whey drink processing // Innovative Food Science & Emerging Technologies. 2022. Vol. 75. Article number: 102876. DOI: https://doi.org/10.1016/j.ifset.2021.102876. Park J.-S., Ha J.-W. Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms // Food Microbiology. 2019. Vol. 84. Article number: 103277. DOI: https://doi.org/10.1016/jim.2019.103277. Xue H., Wang W., Wu J., Xie K. [et al.]. Ultrasound assisted aqueous two-phase extraction of polysaccharides from corn stigma: Process optimization, structure characterization, and immunomodulatory activity // Innovative Food Science & Emerging Technologies. 2024. Vol. 91. Article number: 103531. DOI: https://doi.org/10.1016/j.ifset.2023.103531. Yaldagard M., Mortazavi S. A., Tabatabaie F. Application of ultrasonic waves as a priming technique for accelerating and enhancing the germination of barley seed: Optimization of method by the Taguchi approach // Journal of the Institute o f Brewing. 2008. Vol. 114, Iss. 1. P. 14-21. DOI: https://doi.org/10.1002/j.2050- 0416.2008.tb00300.x. Zhao L., Poh C. N., Wu J., Zhao X. [et al.]. Effects o f electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface // Innovative Food Science & Emerging Technologies. 2022. Vol. 76. Article number: 102917. DOI: https://doi.org/10.1016/ j.ifset.2022.102917. Zhou J., Wang M., Barba F. J., Zhu Z. [et al.]. A combined ultrasound + membrane ultrafiltration (USN-UF) process for enhancing saccharides separation from Spirulina (Arthrospira platensis) // Innovative Food Science & Emerging Technologies. 2023. Vol. 85. Article number: 103341. DOI: https://doi.org/10.1016/j.ifset.2023.103341. References Grishin, A. G., Karpenko, D. V., Karagod, V. A. 2023. The impact o f the duration of wave treatment on the development of yeast populations. Food Metaengineering , 1(1), pp. 17-25. DOI: https://doi.org/10.37442/ fme.2023.1.11. EDN: YVWEGS. (In Russ.) Danilchuk, T. N. 2011. Effect of low-intensity acoustic treatment on water absorption of barley during malting. Beer and Beverages, 1, pp. 15-17. EDN: NDZJVD. (In Russ.) Danilchuk, T. N., Jur'ev, D. N., Ratnikov, A. Ju. 2008. Stimulation of biochemical processes in germinating grain by acoustic and electrophysical methods of influence. Beer and Beverages, 6, pp. 11-14. EDN: NDCFUV. (In Russ.) Zarubina, E. P., Dan'ko, S. F., Danilchuk, T. N., Jur'ev, D. N. et al. 2001. Effect o f micro-electric current on malting of barley. Beer and Beverages, 5, pp. 20-21. (In Russ.) Zarubina, E. P., Dan'ko, S. F., Danilchuk, T. N., Jur'ev, D. N. et al. 2002. Effect o f alternating microelectric current on barley malting. Beer and Beverages, 2, pp. 24-25. (In Russ.) Kaluzhina, O. Ju., Ahmetova, A. M. 2025. Justification for the choice of ultrasound frequency for further application in food technology. Proceedings o f the International scientific and practical conference Food products: production, safety, quality, Ufa, 25 December, 2024. Ufa, pp. 108-113. EDN: HKFDYQ. (In Russ.) Karpenko, D. V., Grishin, A. G., Zagranichnaya, A. D., Gordjushin, M. G. et al. 2024. Wave and field impacts in food technologies: A scoping review. Storage and Processing o f Farm Products, 32(3), pp. 58-81. DOI: https://doi.org/10.36107/spfp.2024.3.566. EDN: KVBINX. (In Russ.) Karpenko, D. V., Kravchenko, V. S., Shalaginov, K. V. 2017. Activation of amylolytic enzyme preparation by wave effects. Beer and Beverages, 5, pp. 16-19. EDN: ZTSZJX. (In Russ.) Karpenko, D. V., Pozdnjakova, I. Je. 2016. Increasing the extractability of hops using acoustic treatment. Beer and Beverages, 6, pp. 46-49. EDN: XEPKZR. (In Russ.) Karpenko, D. V., Tikhonova, T. A., Hodarev, K. K., Ovchinnikov, Ju. B. et al. 2015. Method for activating amylolytic enzyme preparation. Beer and Beverages, 4, pp. 42-44. EDN: UNFEWF. (In Russ.) Maculevich, Ju. S., Biragova, S. R. 2017. Using ultrasonic treatment of locally selected pitching yeast to intensify fermentation processes. Coll. of articles Scientific and technical conference o f students and young scientists o f SKMMI (STU) "STC-2017". Vladikavkaz, pp. 169-171. EDN: YTOJKB. (In Russ.) 611

RkJQdWJsaXNoZXIy MTUzNzYz