Background Sodium chloride is one of the most widely used additives in the food processing
sector. Currently, the daily sodium intake is approximately three times the recommended …

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 …

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much
interest with published literature papers increasing within this area in recent years. Benefits …

Ultrasound (US) technology is recognized as one of the emerging technologies that arise
from the current trends for improving nutritional and organoleptic properties while providing …

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 …

In this work, we investigated the effects of the ultrasonic power (0, 200, 400 and 600 W) on
non-thermal processing of an inulin-enriched whey beverage. We studied the effects of high …

Application of ultrasound has been considered a “green” technology, because it offers
advantages in terms of selectivity, better quality, use of less chemicals, and energy …

Thermal treatment has always been the processing method of choice for food treatment in
order to make it safe for consumption and to extend its shelf life. Over the past years non …

Ultrasonic processing of fermented milk products has created much interest in current
research on dairy products. This has been employed in cultured milk products to enhance …

Ultra-sonication (US) at varying intensities (200 W, 300 W and 400 W) and hydrodynamic
cavitation (HC) at increasing pressures (6 bar, 8 bar and 10 bar) on freshly extracted peanut …