Background Pesticide residues (PR) present in food are potentially toxic components to
humans and can be the cause of severe health problems, depending on the means and …

The preservation of agri-products with a high moisture content like fruits and vegetables is
challenging. Traditional dehydration techniques (sun drying and hot air drying) were used to …

The effects of osmotic pretreatment assisted by ultrasound in different frequency modes
before vacuum freeze-drying (VFD) on moisture migration and quality characteristics of …

It has been an important research topic and a serious applicable issue to extend storage
time of fruits and vegetables using advanced scientific and effective technology. Among …

Ultrasound as an eco-friendly green technology has been widely studied in food processing.
Nevertheless, there is a lack of publications regarding the application of ultrasound in food …

A novel ultrasound-assisted freezing system that can generate orthogonal ultrasound was
developed, and the effects of single/dual-frequency orthogonal ultrasound-assisted freezing …

Ultrasound as “green chemistry and technology” can considerably modify the component,
structure, and properties of starches derived from diverse plants. In the current study, the …

A technique of introducing nano-bubbles (NBs) followed by constant/variable-frequency
ultrasound-assisted freezing (CFUF/VFUF) was developed. Hydrolyzed gelatin-based …

The rapid freezing technique for porous foods using tissue pre-degassing followed by
ultrasound-assisted freezing (UF) was developed, and its effects on quality attributes of …

The effect of multi-frequency power ultrasound (MFPU) on the extraction of Pingyin rose
polyphenols (PRP) and underlying mechanisms were studied. The MFPU included mono …