The aim of this study was to investigate the effect of ultrasound thawing on the eating quality
and off-flavor of frozen duck meat and discuss its possible mechanisms. The thawing rate …

Bioactive peptides (BPs) derived from animal and plant proteins are important food
functional ingredients with many promising health-promoting properties. In the food industry …

In the present study, four different extraction methods were employed to recover extracts
from Pistacia lentiscus var. chia (mastic tree) leaves. The methods include conventional …

The market of functional foods has experienced a huge growth in the last decades due to the
increased consumers' awareness in a healthy lifestyle. Dried fruits constitute good snacks, in …

The purpose of this study was to better understand the chemical characteristics and chain
conformation of okra polysaccharides extracted by ultrasonic-assisted extraction. A pectic …

Compared with traditional methods, cavitation-based processing technology has received
extensive attention for its low energy consumption and high processing efficiency. The …

Acrylamide is a compound that is potentially carcinogenic for human. This means that levels
of acrylamide in foods should be reduced to a maximum. The acrylamide molecule is …

Demand for value-added spices all year round has warranted suitable post-harvest
processing, since most are non-perennial by nature and perishable owing to enzymatic or …

Background Seafood is increasingly important as a global primary protein source. However,
seafood allergy is a worldwide health problem that affects the quality of life and may even …

Nowadays, rapid freezing is sought to favor the formation of small ice crystals. Several
studies have shown that the application of ultrasounds (US) accelerates the processes of …