With the increase in food standardization and the pace of modern life, the demand for ready-
to-eat foods is growing. The strong processing conditions of traditional technology often …

Ultrasound is composed of sound waves with frequency beyond the limit of human hearing.
By tuning frequency, ultrasound can be utilized in many industrial applications including …

Phenolic secondary metabolites play an important role in plant‐derived food quality, as they
affect quality characteristics such as appearance, flavour and health‐promoting properties …

The aim of this study was to observe the effect of ultrasound on particle size and molecular
weight of whey proteins. In this work high-intensity ultrasound (20 kHz probe and 40 kHz …

In the last decade power ultrasound has emerged as an alternative processing option to
conventional thermal approaches for pasteurisation and sterilisation of food products. While …

The aim of this study was to observe the effect of ultrasound and sonication on whey
proteins in order to improve their functional properties. Effect of ultrasound treatment on …

Providing up-to-date information on ultrasound technology and sonochemistry, this volume
focuses on green chemistry principles and methodologies that are being devised with a view …

Ultrasound is recognized as a non-conventional processing technology for food
preservation and quality improvement. Effects of thermal and ultrasound treatment on the …

Although the application of power ultrasound to food freezing is a relatively new subject,
recent research advances show its potential is promising. The beneficial use of the sound …

The demand for convenience foods of the highest quality in terms of natural flavor and taste,
and which are free from additives and preservatives, has spurred the need for the …