Freeze drying (FD) is an important and highly effective technology in food industry for
retaining the quality in final dried product. This drying technique is performed at lower …

Increasing protein demands directly require additional resources to those presently and
recurrently available. Emerging green technologies have witnessed an escalating interest in …

Drying is the main technical means of fruit and vegetable processing and storage; freeze
drying is one of the best dehydration processes for fruit and vegetables, and the quality of …

Replacing conventional solvents with deep eutectic solvents (DES) has shown promising
effects on the extraction yield of (poly) phenols. DES can be combined with ultrasound …

Thermosonication (TS), also known as ultrasonic-assisted heat treatment, is gaining
attention in liquid product processing due to its ability to improve quality parameters and can …

High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-
friendly techniques used in food processing. Recently (HIU) is known to enhance food …

Food allergens are mainly naturally-occurring proteins with immunoglobulin E (IgE)-binding
epitopes. Understanding the structural and immunogenic characteristics of allergenic …

Germination and ultrasonic‐assisted extraction (UAE) are economical and effective methods
to enhance bioactive compounds in plant seeds. We optimized the germination parameters …

This study optimized the extraction process of yellow passion fruit seed waste, using
dynamic maceration (DME) and ultrasound-assisted extraction (UAE) methods …

Food allergies are a main public health disease in the world. Ultrasound is an
environmentally friendly technology that typically leads to protein unfolding and loss of …