Ultrasound is sound waves above 20 kHz that can be used as a nonthermal
''green''technology for agri‐food processing. It has a cavitation effect, causing bubbles to …

With the ever-increasing changes and growing scientific output in the field of food safety, it
has become imperative to measure, analyze, characterize and compare existing …

An efficient microbiological decontamination protocol is required to guarantee safe food
products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal …

Spoilage fungi are a significant cause of financial loss in the food and beverage industry
each year. These fungi thrive in challenging environments characterized by low acidity, low …

This study summarizes the most recent findings on osmotic dehydration, a crucial step in
food preservation. The many benefits of osmotic dehydration are listed, including longer …

Thermosonication (TS), also known as ultrasonic-assisted heat treatment, is gaining
attention in liquid product processing due to its ability to improve quality parameters and can …

Stone fruits and their processed products are highly valued for their flavor, aroma, rich
nutritional contents, and various health benefits. While large quantities of stone fruits are …

This study aimed to investigate the nutritional and structural properties of kodo (Paspalum
scrobiculatum) and little (Panicum sumatrense) millets on administering ultrasonication and …

Ultrasound has attracted abundant research interest due to its advantages of high efficiency
and low-carbon. Many researchers have proven the effect of ultrasonic treatment in …

In this study, thermosonication (37 KHz, 300 W; 50, 60, and 70° C) of celery juice was
performed to inactivate Escherichia coli and Salmonella Typhi in 6 min. The inactivation of …