Making salty cucumbers and honeyed apples by applying the sonochemical method

Belal Abu Salha; Nina Perkas; Aharon Gedanken

doi:10.1007/s13197-020-04900-w

Making salty cucumbers and honeyed apples by applying the sonochemical method

Belal Abu Salha, Nina Perkas, Aharon Gedanken

Department of Chemistry

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

Sonochemistry was applied in the last few years for coating surfaces of various substrates for imparting desired properties to the surface. In the current paper the coating of cucumbers with NaCl nanoparticles and apples with honey nanoparticles was accomplished by applying the sonochemical method. In both coating the nanoparticles were deposited from aqueous solutions. The products were characterized by Inductively coupled plasma, Dynamic light scattering, Scanning electron microscopy, and Nuclear magnetic resonance.

Original language	English
Pages (from-to)	4263-4269
Number of pages	7
Journal	Journal of Food Science and Technology
Volume	58
Issue number	11
DOIs	https://doi.org/10.1007/s13197-020-04900-w
State	Published - Nov 2021

Bibliographical note

Publisher Copyright:
© 2021, Association of Food Scientists & Technologists (India).

Keywords

Deposit nanoparticles
Honeyed apple
Imparting taste
Salty cucumber
Sonochemical

Access to Document

10.1007/s13197-020-04900-w

Cite this

@article{8631037e651243cf95b8f82233c272ed,

title = "Making salty cucumbers and honeyed apples by applying the sonochemical method",

abstract = "Sonochemistry was applied in the last few years for coating surfaces of various substrates for imparting desired properties to the surface. In the current paper the coating of cucumbers with NaCl nanoparticles and apples with honey nanoparticles was accomplished by applying the sonochemical method. In both coating the nanoparticles were deposited from aqueous solutions. The products were characterized by Inductively coupled plasma, Dynamic light scattering, Scanning electron microscopy, and Nuclear magnetic resonance.",

keywords = "Deposit nanoparticles, Honeyed apple, Imparting taste, Salty cucumber, Sonochemical",

author = "{Abu Salha}, Belal and Nina Perkas and Aharon Gedanken",

note = "Publisher Copyright: {\textcopyright} 2021, Association of Food Scientists & Technologists (India).",

year = "2021",

month = nov,

doi = "10.1007/s13197-020-04900-w",

language = "אנגלית",

volume = "58",

pages = "4263--4269",

journal = "Journal of Food Science and Technology",

issn = "0022-1155",

publisher = "Springer",

number = "11",

}

TY - JOUR

T1 - Making salty cucumbers and honeyed apples by applying the sonochemical method

AU - Abu Salha, Belal

AU - Perkas, Nina

AU - Gedanken, Aharon

PY - 2021/11

Y1 - 2021/11

N2 - Sonochemistry was applied in the last few years for coating surfaces of various substrates for imparting desired properties to the surface. In the current paper the coating of cucumbers with NaCl nanoparticles and apples with honey nanoparticles was accomplished by applying the sonochemical method. In both coating the nanoparticles were deposited from aqueous solutions. The products were characterized by Inductively coupled plasma, Dynamic light scattering, Scanning electron microscopy, and Nuclear magnetic resonance.

AB - Sonochemistry was applied in the last few years for coating surfaces of various substrates for imparting desired properties to the surface. In the current paper the coating of cucumbers with NaCl nanoparticles and apples with honey nanoparticles was accomplished by applying the sonochemical method. In both coating the nanoparticles were deposited from aqueous solutions. The products were characterized by Inductively coupled plasma, Dynamic light scattering, Scanning electron microscopy, and Nuclear magnetic resonance.

KW - Deposit nanoparticles

KW - Honeyed apple

KW - Imparting taste

KW - Salty cucumber

KW - Sonochemical

UR - http://www.scopus.com/inward/record.url?scp=85098519594&partnerID=8YFLogxK

U2 - 10.1007/s13197-020-04900-w

DO - 10.1007/s13197-020-04900-w

M3 - ???researchoutput.researchoutputtypes.contributiontojournal.article???

C2 - 34538909

AN - SCOPUS:85098519594

SN - 0022-1155

VL - 58

SP - 4263

EP - 4269

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

IS - 11

ER -

Making salty cucumbers and honeyed apples by applying the sonochemical method

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Cite this