Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

Fruit waste contains several bioactive components such as polyphenols, polysaccharides,
and numerous other phytochemicals, including pigments. Furthermore, new financial …

In this study, the starch molecules were modified with ultrasonication at two different time
intervals by using starch molecules from corn and cassava. This research aimed to examine …

Highlights•Ohmic heating in dairy products was the most reported thermal emerging
technology.•High-pressure processing and ultrasound were the most used nonthermal …

Food processing and preservation methods play a vital role in extending shelf life and
ensuring the quality of food for human consumption. Traditional thermal methods, which …

To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400
W, and 600 W, 30 kHz, at 60±1° C for 20 mint) were investigated for bioactive compounds …

Among different novel technologies, sonochemistry is a sustainable emerging technology for
food processing, preservation, and pesticide removal. The study aimed to probe the impact …

Hybridising plasma functionalized water and ultrasound pretreatment for the enzymatic
hydrolysis (HPUEH) of Larimichthys polyactis was evaluated by adopting Plackett-Burman …

High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-
friendly techniques used in food processing. Recently (HIU) is known to enhance food …

With the increased concerns about the environmental effect of dairy milk production and
elevated cases of dairy protein allergies and lactose intolerance there has been a significant …