Nowadays, ultrasound is widely used in many aspects. In the last few years, many papers
have concentrated on the applications of ultrasound in engineering, chemistry, medicine …

Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much
interest with published literature papers increasing within this area in recent years. Benefits …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

Ultrasound has been explored as a preservation technique that has great potential to extend
the shelf life of foods, ensuring food safety while minimizing the decrease in nutritional value …

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 …

According to the Food and Agriculture Organization (FAO), protein demand is expected to
increase globally by around 40% by 2030 as a response to the world's population growth …

Abstract pH and water activity (aw) are crucial for the control of microorganisms in foods.
This review critically analyzed the influence of pH and water activity on the inactivation of …

Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because
of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as …