Flavonoids are widely distributed in natural products and foods as a class of polyphenols.
They processed diverse bioactivities, including anti-inflammation activity, antiaging activity …

Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat
treatment, which typically requires prolonged exposure to high temperatures. This technique …

The present work explores different conditions of thermosonication (TS) processing that
would ensure microbiological and enzymatic safety for guava juice while simultaneously …

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 …

This study explored the effect of thermosonication on the nutritional properties of lapsi
(Choerospondias axillaris) fruit juice. The intent of the present investigation was to process …

Sonication is recognized as a potential food processing method to improve the functional
properties of fruit juice. This study evaluated the effects of different sonication durations (20 …

This study describes the design and performance of a modified indirect solar dryer (MISD)
integrated (linked) with a thermal energy storage unit for drying dhekia (Diplazium …

In the current work, the impact of conventional pasteurization and thermosonication (TS) on
the microbial populations, antioxidant activity and quality parameters of fermented green …

Novel strategies to improve the value of fruit juice like thermosonication (TS) are recently
attracting research attention. African mango (Irvingia gabonensis) juice processed by …

The impact of pasteurization (90±2° C for 60 s) and thermosonication (33 kHz & 44 kHz at
30, 40, 50° C for 30, 45 and 60 min) on the quality of kutkura (Meyna spinosa) juice were …