Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review
Ultrasound (US) technology is recognized as one of the emerging technologies that arise
from the current trends for improving nutritional and organoleptic properties while providing …
from the current trends for improving nutritional and organoleptic properties while providing …
Exploring the power of thermosonication: a comprehensive review of its applications and impact in the food industry
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 …
treatment, which typically requires prolonged exposure to high temperatures. This technique …
[HTML][HTML] Influence of thermosonication and pasteurization on the quality attributes of kutkura (Meyna spinosa) juice
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 …
30, 40, 50° C for 30, 45 and 60 min) on the quality of kutkura (Meyna spinosa) juice were …
Effects of Zedo gum edible coating enriched with microwave-agitated bed extracted bioactive compounds from lemon verbena leaves on oxidative stability of …
A new hybrid extraction technique composed of microwave radiation (MR, 600 W for 60 s)
combined with optimized conditions of agitated bed extraction (MR-ABE, 211.09 rpm of …
combined with optimized conditions of agitated bed extraction (MR-ABE, 211.09 rpm of …
Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives
Table olives are one of the most known fruit consumed as fermented food, being a
fundamental component of the Mediterranean diet. Their production and consumption …
fundamental component of the Mediterranean diet. Their production and consumption …
Effects of Zedo gum edible coating enriched with microwave-agitated bed extracted bioactive compounds from lemon verbena leaves on oxidative stability of …
A new hybrid extraction technique composed of microwave radiation (MR, 600 W for 60 s)
combined with optimized conditions of agitated bed extraction (MR-ABE, 211.09 rpm of …
combined with optimized conditions of agitated bed extraction (MR-ABE, 211.09 rpm of …
Conventional thermal and microwave processing of guava juice: Process intensification, microbial inactivation and chemical composition
D Jafarpour, SMB Hashemi… - Journal of Food …, 2023 - Springer
The effects of microwave (MW) processing and conventional (CV) heating on inactivation of
Escherichia coli and Salmonella enterica subsp. enterica, levels of bioactive compounds …
Escherichia coli and Salmonella enterica subsp. enterica, levels of bioactive compounds …
[HTML][HTML] Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight CO2 Pressure and Low Salt …
BA Zullo, G Ciafardini - Foods, 2024 - mdpi.com
The aim of this work was to study the fermentation of black table olives under slightly
pressurized CO2 (spCO2). The olives were marinated in brine with a low salt content and …
pressurized CO2 (spCO2). The olives were marinated in brine with a low salt content and …
[HTML][HTML] The effects of ultrasound and ultrasound combined thermal treatment on the resistance of mold spores (Paecilomyces variotii) in orange juice
FH Ramadhani, R Khairunnisa - Materials Today: Proceedings, 2023 - Elsevier
Ultrasonic cavitation inactivation of microorganisms in a liquid environment has emerged in
the last decade for non-thermal food pasteurization. Bacterial and fungal spores are of great …
the last decade for non-thermal food pasteurization. Bacterial and fungal spores are of great …
Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols
Abstract Effects of stevia and maltitol usage in different amounts for the replacement of sugar
on physicochemical, sensorial and bioactive properties of newly developed low-calorie …
on physicochemical, sensorial and bioactive properties of newly developed low-calorie …