ABSTRACT
With the development in science and technology, consumers are now much attentive to their health and prefer minimally processed foods with limited use of chemicals. Due to changing consumer preferences and strict regulations of food and environment, novel technologies are preferred over conventional food processing techniques. In recent decades, ultrasonication has been widely utilized in food processing because of its low cost, low energy, and potential as an emerging non-destructive and non-toxic green technology. Ultrasound waves have applications in a variety of food applications such as freezing, crystallization, degassing, bleaching, drying, extraction, sterilization, filtration, cutting, emulsification, etc. This chapter summarizes the advanced knowledge regarding the influence and utilization of ultrasound waves in cereal foods.
