Ultrasound is an advanced non-thermal food-processing technology that has received
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …

According to many reports, phenolic compounds isolated from olive leaves have very good
biological activities, especially antimicrobial. Presently, the resistance of microorganisms to …

With the improvement of living standards, growing consumer demand for high-quality and
natural foods has led to the development of new mild processes to enhance or replace …

New generations of biorefinery combine innovative biomass waste resources from different
origins, chemical extraction and/or synthesis of biomaterials, biofuels, and bioenergy via …

Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …

As a promising non-thermal physical technology, ultrasound has attracted extensive
attention in recent years, and has been applied to many food processing operation units …

Fermented wine refers to alcoholic beverages with complex flavor substances directly
produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria) …

Carob pulp has recently received great attention due to its considerable content of
polyphenols having a wide range of health promoting effects. In this work, ultrasound …

This study presents the application of high-power ultrasounds (US) to crushed grapes using
winery-scale equipment and studies, for the first time at this scale, how the frequency of the …