Colour is an important quality attribute in the food and bioprocess industries, and it
influences consumer's choice and preferences. Food colour is governed by the chemical …

Although ultrasound has proven to be a very effective innovative technique of food
processing, being applicable to many processes for instance in the emulsification …

Sonication is recognised as a potential technique for improvement in the quality of fruit
juices. This study was initiated with the objective of evaluating the effect of sonication …

The effect of drying temperature (60, 65, 70, and 75° C) on drying characteristics, shrinkage,
rehydration kinetics, microstructure and color profiles of lemon slices were investigated …

Freshly squeezed kasturi lime fruit juice was sonicated (for 0, 30 and 60 min at 20° C, 25
kHz frequency) to evaluate its impact on selected physico-chemical and antioxidant …

In food processing, the applications of ultrasound can be divided into two categories, namely
replacing traditional technologies and assisting traditional technologies. In the latter case …

Abstract Changes in consumer eating habits, health concerns, and convenient and practical
foods have led to an increased demand for fruit and vegetable products. Food safety is …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

Growing attention to environmental protection leads food industries to adopt a model of
“circular economy” applying safe and sustainable technologies to recover, recycle and …

Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-
like food products, with high organoleptic quality. Nowadays, emerging non-thermal …