Ultrasound has the potential to be broadly applied in the field of agricultural food processing
due to advantages such as environmental friendliness, low energy costs, no need for …

Aging is essential for improving the quality of wine, especially for red wine and special wine
types. High-quality wines are traditionally produced by ageing them in oak barrels, some …

Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy
products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus …

Three strains, including L. fermentum, L. plantarum and S. thermophilus, were combined to
ferment blueberry juice. Through the sequential simplex lattice mixture design, regression …

Thermal treatment usually leads to the flavor deterioration of melon juice. This study was
initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on …

The large amounts of chitin in crab shells can be extracted for use in food and biomedical
industries. But the traditional chemical-based chitin extraction uses large amounts of acid …

The effects of ultrasound (US) on probiotics, as health-promoting microbes, have attracted
the attention of researchers in fermentation and healthy food production. This paper aims to …

The development of food industry technologies and increasing the sustainability and
effectiveness of processing comprise some of the relevant objectives of EU policy …

This study is aimed to explore the feasibility of ultrasound on enhancing the fermentation
properties of ginkgo kernel juice by Lactiplantibacillus plantarum Y2. Specifically, ultrasound …

The traditional fermentation method for Chinese rice wine (RW) production has some
limitations such as difficulty in controlling quality, long brewing time, and thin taste. In this …