Recently, ultrasound has been widely used in the researches in the food science and
technology. Among the food materials, fruits, juices and dairy products are strongly sensitive …

Seafood is widely consumed across the globe due to its high-quality proteins, omega-3 fatty
acids, vitamins, and minerals. They are highly perishable in nature due to their moisture …

In this study, pectinase-assisted extraction of cashew apple juice was modeled and
optimized using a multi-layer artificial neural network (ANN) coupled with genetic algorithm …

Cold plasma (CP) is a state-of-the-art non-thermal technology with the potential to
accelerate drying, preserve nutritional value, and inactivate enzymes in foods. The purpose …

Button mushrooms are perishable due to microbial spoilage and browning. The effect of in-
package cold plasma CP treatment on the quality and shelf life of button mushrooms is …

This study aimed to investigate the effects of microwave‐assisted and combined microwave‐
assisted enzymatic extraction techniques for the recovery of plant‐based protein and …

Terminalia chebula fruit pulp was subjected to three different pre-treatments viz. microwave
(360 and 720W), ultrasound (50 and 100% amplitude) and cellulase (200 and 400U) and …

Non-dairy based probiotic foods have gained consumer interest due to lactose intolerance,
casein allergy, and cholesterol associated risks with consumption of dairy-based products …

In order to obtain noni juice with high yield and good quality, the effect of combined
extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall …

This study explores the impact of microwave treatment on bioactive compounds of cashew
apple bagasse (CAB). The primary objective was to develop a process with optimized …