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 …

Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of
antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer …

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

Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat
treatment, which typically requires prolonged exposure to high temperatures. This technique …

Melons (Cucumis melo L.) are highly popular due to its delicate and delightful flavor in the
worldwide. However, the flavor of the melon juice was easily affected by thermal treatments …

Traditional thermal processing technologies are widely used to extend the shelf life of fruit
juices. However, its detrimental effect on the nutritional and sensory properties of fruit juices …

This study investigated the effects of thermosonication (TS) on the quality of blackcurrant
juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity …

Abstract Mexican lime (Citrus aurantifolia Swingle) is a widely consumed citrus fruit, but its
shelf life is limited. Edible coatings have gained significant interest due to their ability to …

In the present work, a comprehensive phenolic analysis of fresh sugarcane juice from three
different harvest seasons was performed and the effect of ohmic heating and ultrasound …

In this study, effects of conveyor belt catalytic infrared blanching (CBCIRB) on peroxidase
(POD), moisture reduction, physical and chemical properties, and microstructure of sweet …