Over the past several decades, we have observed a very rapid development in the
biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All …

Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …

In this study, soybean protein isolate (SPI) and pectin emulsion gels were prepared by
thermal induction, and the effects of high intensity ultrasound (HIU) at various powers (0 …

Enhancing the enzymatic activity inside metal–organic frameworks (MOFs) is a critical
challenge in chemical technology and bio-technology, which, if addressed, will broaden …

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 …

Background Pathogenic bacteria contamination has been a global health challenge in the
food industry. In this context, ultrasound technique is attracting much more attention as an …

Ultrasound processing has been widely applied in food sector for various applications such
as decontamination and structural and functional components modifications in food …

Background Plant proteins possess promising technological-functional properties that can
be used for the development of innovative protein systems. Following the global …

Lactulose, a semisynthetic nondigestive disaccharide with versatile applications in the food
and pharmaceutical industries, has received increasing interest due to its significant health …

The purpose of this study was to investigate effect of physical treatment (ultrasound, U/high
pressure homogenization, H/combined treatment, UH or HU) and surfactant (Mogroside V …