Intensification of ultrasonic processes for diversified applications, including environmental
remediation, extractions, food processes, and synthesis of materials, has received attention …

A growing number of consumers opt for plant-based milk substitutes for medical reasons,
like cow's milk protein allergy (CMPA), lactose intolerance (LI), or as a lifestyle choice. Plant …

High intensity ultrasound (HIU) offers an alternative to traditional methods of food
preservation, and is regarded as a green and promising emerging technology. Ultrasound …

Osmotic dehydration (OD) is an easy method for removing water from fruits and vegetables
pieces. The combination of the sonication process (using ultrasonic sound waves) with the …

Background Salmonella infection has become a foremost health issue as it is the causative
agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy …

As a green, nonthermal, and innovative technology, ultrasonication generates acoustic
cavitation in an aqueous medium, developing physical forces that affect the starch chemistry …

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

Abstract Development of novel and effective decontamination technologies to ensure the
microbiological safety of fresh produce has gained considerable attention, mainly driven by …

Essential oil nanoemulsions have been proven to have stronger antimicrobial effects
compared to the essential oil alone or coarse emulsion. Sonoporation could be the …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …