Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

It has long been recognized that the antioxidants present in fresh plant materials may be
very different to those we ingest via our foods. This is often due to the use of food processing …

Over the past years, the shift toward plant‐based foods has largely increased the global
awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) …

Legumes have immense health benefits to humans and animals, while substantially
contributing to soil amelioration. However since they contain several antinutients …

Background Conventional legume processing includes use to high temperatures which is
detrimental to environment, degrades the thermolabile phytochemicals and adversely affects …

Hydration is a crucial step during grain processing. It is performed prior to many other
processes, such as germination, cooking, extraction, malting and fermentation. The number …

The present work evaluated the effect of high-power ultrasonication on the structure and
properties of guava juice. The microstructure, concentration of lycopene, in vitro accessibility …

The aim of this work was to demonstrate how ultrasound mechanisms (direct and indirect
effects) improve the mass transfer phenomena in food processing, and which part of the …

Sonication is an emerging sustainable and eco-friendly technology that has been broadly
explored in food processing and preservation. Sonication has the edges of low energy …

Pullulanase (P) and ultrasonication (U) were simultaneously applied to debranch pea starch
to enhance slowly digestible starch (SDS) and resistant starch (RS) fractions in the …