Growing fruit and vegetable processing industries generates a huge amount of by-products
in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive …

Ultrasonic waves in a liquid media generate both chemical and mechanistic effects that are
actively used to perform chemical reactions, polymer synthesis, nanoparticle synthesis …

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

Intensification of ultrasonic processes for diversified applications, including environmental
remediation, extractions, food processes, and synthesis of materials, has received attention …

Bioactive compounds in cash crops can be obtained from horticulture, oil and medicinal
crops sources. Conventional extraction methods have disadvantages such as low extraction …

Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

Background The number of people who are aware of consuming healthy and natural foods
are consistently increasing. Natural emulsifier-stabilized emulsions have attracted …

There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …

Background Flavor profile is the most critical quality attribute of foods. Flavor binding ability
is one of the most essential functional properties of the protein. The dynamic equilibrium of …

Nowadays, ultrasound is widely used in many aspects. In the last few years, many papers
have concentrated on the applications of ultrasound in engineering, chemistry, medicine …