This study aimed to evaluate the effect of short-time heat-treatment (HTST, 90° C/20 s) and
thermosonication (TS) at temperatures of 70, 80, and 90° C (TS70, TS80, and TS90) on the …

Traditional thermal processing technologies are widely used to extend the shelf life of fruit
juices. However, its detrimental effect on the nutritional and sensory properties of fruit juices …

Background Alternative methods of pasteurization have gained relevance in the food
industry. Nowadays there are new technologies that offer options for food processing to …

This study aimed to evaluate the effect of thermosonication (TS) on tangerine juice using an
ultrasonic bath (US, 35 kHz, 750 W) at 50° C/5 min, 50° C/10 min, 60° C/5 min, and 60° C/10 …

The effects of thermosonication on enzymes (polyphenolase, peroxidase,
pectinmethylesterase and lipoxygenase), microorganisms (total plate count, yeast and …

In recent years, thermosonication (TS) has been considered as a substitute to conventional
heat treatments as it improves the quality characteristics of fruit juices. In the present …

Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-
like food products, with high organoleptic quality. Nowadays, emerging non-thermal …

The thermosonication processing has been evaluated as a smart alternative to overcoming
the heat treatment limitations associated with longer holding times at high temperatures. In …

The effects of thermosonication processing (TS, 90° C, ultrasound powers of 200, 400, and
600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional …

Thermosonication has been successfully tested in food for microbial inactivation; however,
changes in bioactive compounds and shelf-life of treated products have not been thoroughly …