Food wastage is a major issue impacting public health, the environment and the economy in
the context of rising population and decreasing natural resources. Wastage occurs at all …

Extraction is a separation technique for bioactive compounds from food samples that are
used as an active ingredient in pharmaceutical, and food manufacturing industries. There is …

Ultrasound processing has been widely applied in food sector for various applications such
as decontamination and structural and functional components modifications in food …

Fresh fruits and vegetables, being the source of important vitamins, minerals, and other plant
chemicals, are of boundless importance these days. Although in agriculture, the green …

This study aimed to examine the influence of drying approaches (convective and infrared
(IR)), sonication, and brewing time on the total phenolic content (TPC), antioxidant activity …

Ultrasound technique is one of the green technologies that is being utilized widely for
varying food processes. Our aim in this study was to carry out ultrasonication, pasteurization …

Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power
levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were …

High pressure homogenization (HPH) was used to physically modify red pitaya (Hylocereus
polyrhizus) peel (RPP) dispersions to develop pH-sensing films for monitoring fish …

Background The inherent acidity of fruit products acts as a hurdle to microbial growth;
however, enzymatic stability is still a concern for its shelf-life. In the last two decades, the fruit …

Quince (Cydonia oblonga Miller) is a plant that is commonly cultivated around the world,
known for centuries for its valuable nutritional and healing properties. Although quince fruit …