With rising consumer demand for natural products, a greener and cleaner technology, ie,
ultrasound-assisted extraction, has received immense attention given its effective and rapid …

Background Emulsion systems are widely applied in food industry. Several methods have
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …

Background Fresh cellular food materials including fruits and vegetables and animal tissues
normally consist of fine organized cellular structures. Freezing is a common method to …

Ultrasound is an advanced non-thermal food-processing technology that has received
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …

Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

Acoustic cavitation is the formation and subsequent violent collapse of bubbles in liquid
irradiated with intense ultrasound. Ultrasound is radiated by a vibrating plate connected to …

Solid foods include fish, shrimp, shellfish, and other aquatic products, fruits, and vegetables.
These products are commonly used for food freezing, cooling, and thawing. However …

Cellulose nanocrystals (CNCs) are typically extracted from plants and present a range of
opto-mechanical properties that warrant their use for the fabrication of sustainable materials …

This study evaluated the effect of ultrasound-assisted immersion freezing (UIF) on the
freezing speed and quality of common carp (Cyprinus carpio) at different ultrasonic power …