Recently, ultrasound has been widely used in the researches in the food science and
technology. Among the food materials, fruits, juices and dairy products are strongly sensitive …

The bioactive compounds in fruit juices are vital for human nutrition but are vulnerable to
degradation during processing and storage. Conventional heat technologies can preserve …

In this study, an ultrasonic-assisted extraction (UAE) procedure with selected deep eutectic
solvents (DES) as solvent was first designed to simultaneously optimize the total …

An ultrasonic-assisted extraction (UAE) protocol using deep eutectic solvent (DES) was
employed to extract phenolic compounds from foxtail millet bran (FMB). DES composed with …

Strawberry is important fruit used for juicing due to its health-promoting bioactive
compounds. The aim of the study was to evaluate the influence of ultrasound treatments (0 …

Ultrasound technique is one of the green technologies that is being utilized widely for
varying food processes. Our aim in this study was to carry out ultrasonication, pasteurization …

Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power
levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were …

The present study was conducted to evaluate the influence of ultrasound on bioactive
compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.). For this …

Shrimp is a common seafood with high nutritional value and delicious flavor. However, many
individuals are allergic to shrimp, but no therapies have been provided until now. The aim of …

This work explored the effect of ultraviolet-assisted ultrasound (US-UV) as an emerging non-
thermal sterilization technology on mango juice in aspects of microbial growth and quality …