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

Ultrasound (US) technology is recognized as one of the emerging technologies that arise
from the current trends for improving nutritional and organoleptic properties while providing …

In this work, multi-frequency ultrasound (working modes for the single-, dual-and tri-
frequency in simultaneous ways) was applied to extract bioactive compounds from purple …

Ultrasound has been explored as a preservation technique that has great potential to extend
the shelf life of foods, ensuring food safety while minimizing the decrease in nutritional value …

Strawberry juice is popular among consumers for its bright color, unique flavor and rich
nutrition. The aim of this study was to explore the suitable multi-frequency power …

Processing dairy products by conventional methods, such as pasteurization, can induce
chemical reactions and physicochemical alterations, compromising nutritional and sensory …

The processing of high-protein vanilla-flavored milk was performed under different electric
field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 …

Minas frescal cheese is extremely popular in Brazil, with high perishability and acceptability.
Among emerging technologies, ultrasound stands out for its satisfactory results regarding …

Thermosonication is a process that can be used as an alternative to thermal pasteurization
by combining mild temperature and ultrasound treatments. This study evaluated the effects …

In the past, whey was often considered a by-product of cheese making with little nutritional
value. However, it is now recognized that each whey component has its own value. With the …