Food wastage is a major issue impacting public health, the environment and the economy in
the context of rising population and decreasing natural resources. Wastage occurs at 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 …

The objective of this study was to investigate the impact of high-intensity ultrasound
treatment (sonication) on the molecular, physicochemical, and functional properties of …

Ultrasound is composed of sound waves with frequency beyond the limit of human hearing.
By tuning frequency, ultrasound can be utilized in many industrial applications including …

Ultrasound is well known to have a significant effect on the rate of various processes in the
food industry. Using ultrasound, full reproducible food processes can now be completed in …

Fermentation processes involve the participation of enzymes and organic catalysts,
generated by range of microorganisms to produce chemical transformations. Ultrasound can …

Natural products are a source of a wide range of chemical compounds, from pigments to
bioactive compounds, which can be extracted and used in different applications. Due to …

In recent years, the physical and chemical effects of ultrasound in liquid and solid media
have been extensively used in food processing applications. Harnessing the physical forces …

Exactly six-hundred (600) scientific articles that report milk and milk products' color results in
scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of …

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 …