In the present work, the effect of thermal (pasteurization) and nonthermal (thermosonication)
treatments on the variations in physico-chemical, antioxidant activity, total phenols, total …

In the current study, the influence of heat and thermosonication on the physico-chemical
(cloudiness value, ascorbic acid content, pH, total soluble solid (TSS), titratable acidity (TA) …

The impact of pasteurization (90±2° C for 60 s) and thermosonication (33 kHz & 44 kHz at
30, 40, 50° C for 30, 45 and 60 min) on the quality of kutkura (Meyna spinosa) juice were …

Highlights•Thermosonication significantly improved the functional properties of Amora
juices.•Physicochemical properties of the juices were unaffected by thermosonication.• …

To benefit the health of consumers, bioactive compounds must reach an adequate
concentration at the end of the digestive process. This involves both an effective release …

In recent years, thermosonication (TS) has been considered as a substitute to conventional
heat treatments as it improves the quality characteristics of fruit juices. In the present …

This study was conducted to analyze the effect of the addition of powdered apple and
blackcurrant pomace on the nutritional value, bioaccessibility of polyphenols, and …

Daucus carota L. is an important food crop utilized worldwide and a rich source of bioactive
compounds. Carrot processing generates residues which are discarded or underused, for …

In the present study encapsulation of ultrasound assisted red cabbage extract was carried
out using four different carrier agents such as maltodextrin, gum arbic, xanthan gum, and …

Antibiotics and zinc oxide restrictions encourage the search for alternatives to combat
intestinal pathogens, including enterotoxigenic Escherichia coli (ETEC), a major cause of …