Freezing is an effective way of food preservation. However, traditional freezing methods
have the disadvantages of low freezing efficiency and generation of large ice crystals …

This article reviews the recent developments in novel freezing and thawing technologies
applied to foods. These novel technologies improve the quality of frozen and thawed foods …

This study aimed to investigate the effect of different drying methods, namely ultrasound-
assisted vacuum drying (USV), vacuum drying (VD), and freeze-drying (FD), on the drying …

Interest in the development and adoption of nonthermal technologies is burgeoning within
the food and bioprocess industry, the associated research community, and among the …

Pesticide residues on food are threatening human health and wellbeing, ecological security.
Food processing is one of the necessary ways to eliminate residues to guarantee the safety …

Seafood processing creates enormous amounts of side-streams. This review deals with the
use of seafood side-streams for transformation into valuable products and identifies suitable …

In recent years, almond has been considered as one of the most common alternative plant-
based protein sources due to its nutritional attributes and health benefits. However, almond …

BACKGROUND Clown featherback (Chitala ornata) skin, a by‐product from the filleting
process line, could serve as a good aquatic collagenous source. Nevertheless, the typical …

Drying has been applied to vegetables in order to preserve, store and transport these food
products. However, drying implies not only physical changes, easily detectable by the …

In this study, an efficient natural deep eutectic solvent (NADES, 30 mL/100 mL water
content) was identified and coupled with ultrasonication to extract phenolic compounds from …