Ultrasound is an advanced non-thermal food-processing technology that has received
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …

BACKGROUND Most agricultural crops contain high moisture content (80–95% wet basis
(wb)) which makes them very susceptible to microbial damage leading to shorter shelf‐life …

This study was conducted to investigate the effect of lactic acid bacteria (LAB) strains on
color properties, phenolic profile and antioxidant activities of mulberry juice. Mulberry juice …

Lactic acid bacteria with various probiotic functions and excellent fermentation
characteristics are widely used in food production, which not only enhance flavor, but also …

Ultrasound (US) has been recognized as a non-thermal technology for accelerating
blueberry wine aging for flavor development. However, influence of US on anthocyanin and …

The combined effects of ultrasound and calcium on the water migration, quality, and chelate-
soluble pectin (CSP) properties of strawberries were investigated using nuclear magnetic …

Ginger slices were dried with Freeze drier (FD), relative humidity convective drier (RHCD),
infrared drier (IR), and microwave drier (MD) at a temperature of 60° C. The influence of the …

Nano-selenium has a greater potential than inorganic selenium in preventing selenium-
deficiency diseases due to its higher safety. In this study, spherical nano-selenium particles …

Mulberry fruits harvested at commercial ripeness were sorted into five maturity groups (S1–
S5) according to their density, and their juices were separately fermented at 37° C for 36 h …

This study sought to assess the effect of ultrasonication (28 kHz, 60 W, 15 min), pulsed light
(1.213 Jcm− 2 pulse− 1, 360 μs, 3 Hz, 4 s) and their combined usage on the phenolics …