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

Sonication is an emerging sustainable and eco-friendly technology that has been broadly
explored in food processing and preservation. Sonication has the edges of low energy …

Novel strategies to improve the value of fruit juice like thermosonication (TS) are recently
attracting research attention. African mango (Irvingia gabonensis) juice processed by …

Penicillium expansum spores in apple juice were treated with contact glow discharge
electrolysis (CGDE), and the effect of different parameters on the efficiency of spore …

Maser WH, Maiyah N, Nagarajan M, Kingwascharapong P, Senphan T, Ali AMM, Bavisetty
SCB. 2023. Effect of different extraction solvents on the yield and enzyme inhibition (a …

Background To enrich the probiotic lactic acid bacteria (LAB) strains and expand the
commercialization of new fermented juice products, we have identified two LAB strains with …

In recent years, thermosonication (TS) has been considered as a substitute to conventional
heat treatments as it improves the quality characteristics of fruit juices. In the present …

Objectives Chilling injury is a prominent physiological disorder in longkong fruit pericarp
when stored under 13° C for a prolonged period. This study aimed to investigate the effects …

This work aims to estimate the shelf life of Golden Delicious apple fruit stored at room
temperature by determining the changing trend in color every week using a non-destructive …

The effect of ultrasound on osmotic dehydration of wax apple was investigated using the
Fuzzy inference system, and the process parameters of ultrasonic assisted osmotic …