The effect of pulsed electric field (PEF) and ultrasound (US) on the frying behavior of potato
chips was investigated. For this purpose, a special fryer with a window was designed to …

Acanthopanax senticosus has been widely studied for its various active ingredients such as
flavonoids, polysaccharides, and glycosides, while its application in the field of health food …

Improvements in living standards result in a growing demand for food with high quality
attributes including freshness, nutrition and safety. However, current industrial processing …

Ultrasound and microwave both have numerous applications in food processing. Ultrasound
can be used in food to accelerate mass transfer, improve texture, increase nutritional value …

Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and
sensory characteristics. Deep-fat frying allows physical and chemical structural changes at …

The demand for foods and beverages with therapeutic and functional features has increased
as a result of rising consumer awareness of health and wellness. In natural, plants are …

Acquiring information on the precise distribution of a tumor is essential to evaluate
intratumoral heterogeneity. Conventional hematoxylin and eosin staining, which has been …

In this work, soybean glycinin was treated by high intensity ultrasound (HIU; 20 kHz at 80 W
cm− 2 from 0 to 40 min) in three ionic strengths (I= 0.06, 0.2 and 0.6) at pH 7.0. At all three …

Hazelnut skin which is a rich source of phenolic compounds is a by-product of hazelnut
roasting process. In present study, ultrasound-assisted extraction (UAE), microwave …

This study aimed to investigate the effects of ultrasound pretreatment on the yield and the
physicochemical properties, structural and digestion characterizations of quinoa protein …