In this review the phenomenon of ultrasonic cavitation and associated sonochemistry is
presented through system parameters. Primary parameters are defined and considered …

Sonodynamic therapy (SDT) has emerged as a promising option for the minimally invasive
treatment of solid cancerous tumours. SDT requires the combination of three distinct …

Ultrasound has attracted considerable interest in food science and technology due to its
promising effects in food processing and preservation. As one of the advanced food …

Chemical kinetics encompasses the study of the rates at which chemical reactions proceed.
The area of kinetics in food systems has received a great deal of attention in past years …

With interest in non-invasiveness and safety in cancer treatment, sonodynamic therapy
(SDT) has emerged as a promising alternative to conventional cancer therapies. SDT offers …

As the complexity of the food supply system increases, the focus on processes used to
convert raw food materials and ingredients into consumer food products becomes more …

The use of new or non-conventional technologies widens the food processing innovation
possibilities. Among technologies with a potential application, high intensity ultrasonics has …

In the last 2 decades, consumer demand for fresher, higher quality, and safer food has
promoted research on nonthermal methods of food preservation for the inactivation of …

Enzymatic browning and microbial growth lead to quality losses in apple products. In the
present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 …

The demand for convenience foods of the highest quality in terms of natural flavor and taste,
and which are free from additives and preservatives, has spurred the need for the …