Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …

Food powders are ubiquitous in people's daily life and food industry production with
numerous advantages. With the increasing use of food powder in the world, it is increasingly …

Over a course of centuries, various food processing technologies have been explored and
implemented to provide safe, fresher-tasting and nutritive food products. Among these …

Citrus fruits are extensively grown and much consumed around the world. Eighteen percent
of total citrus cultivars are destined for industrial processes, and as a consequence, large …

High-intensity ultrasound (HIUS) can be used as a mild-preservation technology in dairy
products, due to its ability to inactivate pathogenic microorganisms and enzymes. In …

Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-
like food products, with high organoleptic quality. Nowadays, emerging non-thermal …

This study evaluated the nutritional profile and volatile compounds present in a novel
prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound …

In this work, we investigated the effects of the ultrasonic power (0, 200, 400 and 600 W) on
non-thermal processing of an inulin-enriched whey beverage. We studied the effects of high …

Supercritical carbon dioxide (SC‐CO2) has emerged as a nonthermal technology to
guarantee food safety. This review addresses the potential of SC‐CO2 technology in food …

Supercritical fluid Extraction (SFE) is a green technology as use of supercritical CO2 (SC-
CO2) is the most widely used since it is nontoxic, non-flammable, non-corrosive, and easy to …