Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent
collapse, which results in the generation of high pressures in the order of 100-5000 bar and …

Background Today, food processing industries are looking for alternative technologies with
an eco-friendly character for the processing of food, beverages and agricultural crops …

The study addresses the investigation of a novel alkaline protease produced by a fungus
involved in the fermentation of cassava and its potential application as a detergent additive …

Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs
commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric …

Microalgae are emerging as an important renewable and sustainable source of high-value
biomolecules having applications in food, cosmetics, pharmaceutical, agrochemicals and …

Cavitation leads to several chemical/mechanical changes such as the production of free
radical, localised high pressure & temperature, microstreaming, microjets, and shock waves …

Pectin is an important substance affecting the turbidity stability of fruit juice. In this study,
Huyou juice was treated by hydrodynamic cavitation, and endogenous pectin from Huyou …

Physical and nutritional attributes of aonla juice treated with hydrodynamic cavitation (HC) at
a pressure range of 5–15 psi and time between 5 to 30 min were evaluated. Based on …

Abstract Effect of hydrodynamic cavitation (HC) processing on pH,° brix, separation index,
viscosity and color properties, retention of nutritional bioactive compounds (Vitamin-C, total …

Laser induced shockwave technology is gaining attention worldwide as an emerging, non-
destructive and promising non-thermal processing method. Shockwaves with wavelengths …