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 …

Background Animal products are sources of highly bioavailable proteins and make a
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …

Highlights•Effects of high-intensity ultrasound with microbial purposes were approached.•
Mechanism of action of different ultrasonic intensities were explained.•The use of different …

In this study, fresh cheeses produced with four novel probiotics (Lactobacillus casei PB-
LC39, Lactobacillus rhamnosus PB-LR76, Lactobacillus helveticus HH-LH17, and …

The development of food industry technologies and increasing the sustainability and
effectiveness of processing comprise some of the relevant objectives of EU policy …

The use of conventional food processing techniques has almost vanished due to increase in
demand with respect to time, thus opening new avenues for emerging technologies …

Highlights•Ultrasound is a nonthermal technology for cheese processing.•Positive effects on
the physicochemical parameters are shown.•There is improved generation of bioactive …

The majority of the bioactive components in milk exhibit sensitivity to heat treatments. This
research is the first systematically compare the effects of thermal (low-temperature long time …

This study aimed to evaluate the influence of different power-time ultrasound regimes of
pasteurization on the physical, chemical, organoleptic properties, and lipid quality indices of …

The influence of sonication conditions (amplitude of ultrasound probe= 50, and 75%, time=
5, 10 and 15 min and temperature= 45, 55 and 65 ºC) on the properties of yoghurt was …