With rising consumer demand for natural products, a greener and cleaner technology, ie,
ultrasound-assisted extraction, has received immense attention given its effective and rapid …

The use of non-thermal processing technologies has been on the surge due to ever
increasing demand for highest quality convenient foods containing the natural taste & flavor …

With the growing consumer demands for greener alternatives that do not involve toxic
chemicals as well as the industry concerns of sustainable, nontoxic routes of extraction, the …

With the extensive application of enzyme-catalyzed reactions in numerous fields, improving
enzymatic efficiency has attracted wide attention for reducing operating costs and increasing …

With increasing consumers demand and tightening of food and environmental regulations,
traditional food-processing techniques have lost their optimum performance which gave rise …

An efficient ultrasound-assisted enzymatic extraction (UAEE) of Cucurbita moschata
polysaccharides (CMCP) was established and the CMCP antioxidant activities were studied …

The present work investigates the effect of low intensity ultrasonic irradiation on the cellulase
activity. The effect on the kinetic and thermodynamic parameters as well as the molecular …

Artichoke (Cynara scolymus L.) by-products can be used as a good source of pectin. The
aim of this work was to compare different pectin extraction methods: power ultrasound (US) …

Enzymatic recovery of glucose and polyester from cotton/polyester textile blends was
investigated. Grinding to a fibre length of 0.5 mm increased cellulose recovery from 53.6 to …

The intensification of processes is essential for the sustainability of the biorefinery concept.
Enzyme catalysis assisted by ultrasound (US) may offer interesting opportunities in the agri …