The aim of this study is to determine the kinetics and quality properties of pistachios under
different microwave powers (270, 450, and 630 W) and ultrasound (US) pretreatment at 0 …

There is increasing demand among consumers for food products free of chemical
preservatives, minimally processed and have fresh-like natural flavors. To meet these …

High dietary intake of sodium is associated with several non-communicable diseases and
depleting immunity. In recent years, with emergent regulations and increasing awareness …

In recent years, the research on functional peptide generation for the development of
functional foods has focused, among other issues, on the enhancement of enzymatic …

Drying is one of the oldest methods for food preservation that removes the water from fruit
and makes it available for consumption throughout the year. Dried fruits can be produced by …

Traditional processing methods can no longer meet the demands of consumers for high-
quality muscle food. As a green and non-thermal processing technology, ultrasound has the …

The application and research of power ultrasound (PU) have rarely been reported in aquatic
products processing. This study evaluates the effects of PU on the freezing rate …

Ultrasound is an energy saving, simple, high efficiency and eco-friend physical technology.
In this study, the inclusion complex of cuminaldehyde (CUM), a major constituent of cumin …

A self-designed hot-air convective dryer coupled with contacting ultrasound system was
used for the dehydration of garlic slices. Contacting ultrasound significantly accelerated the …

The effects of multi-frequency ultrasound assisted freezing on the freezing rate,
microstructure, quality properties (drip loss, firmness, total calcium content, l-ascorbic acid …