Ultrasound has a significant effect on the rate of various processes in food, perfume,
cosmetic, pharmaceutical, bio-fuel, materials, or fine chemical industries, despite some …

The use of non-thermal processing technologies has grown in response to an ever-
increasing demand for high-quality, convenient meals with natural taste and flavour that are …

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 …

There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …

High intensity ultrasound (HIU) offers an alternative to traditional methods of food
preservation, and is regarded as a green and promising emerging technology. Ultrasound …

Freezing can maintain a low‐temperature environment inside food, reducing water activity
and preventing microorganism growth. However, when ice crystals are large, present in high …

Freezing is the most popular and widely used food preservation method of the modern
times. The freezing process of food matrices is related to their high water content and its …

Freezing is one of the most efficient preservation approaches applied to food products and
thawing is the reverse process of freezing. However, traditional freezing/thawing methods …

Freezing is a very well-established food preservation process that produces high quality
nutritious foods with a long storage life. However, freezing is not suitable for all foods, and …

Background Frozen dough technology could effectively extend the shelf life of bread to
ensure the freshness, which is widely used and gradually replace the traditional bread …