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 …

Ultrasound is sound waves above 20 kHz that can be used as a nonthermal
''green''technology for agri‐food processing. It has a cavitation effect, causing bubbles to …

Currently, growing concerns about sustainable development and health awareness have
driven the development of plant-based meat substitutes. Soybean proteins (SPs) are eco …

The development of myofibrillar proteins drinks (MPDs) can provide meat protein nutrition to
specific groups of people. However, one major challenge is that myofibrillar proteins (MPs) …

The demand for high quality foods has steadily increased as response to market pressures
and to other factors. The concept of food quality (FQ) gradually evolved to address changes …

Ultrasound (US) treatment of milk is one of several emerging technologies, often promoted
as non-thermal, although a combination with heat appears to show greater potential …

Pineapple juice is preferred by consumers for its unique aroma and flavor that come from a
set of amino acids, amines, phenolic compounds, and furanone. The juice is susceptible to …

In this study, we evaluate the most recently applied emerging non-thermal technologies
(NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure …

Abstract Escherichia coli O157: H7 (STEC) is one of the hazardous foodborne pathogens in
milk. Although traditional preservation methods reduce contamination, they are time …

Ultrasound is an emerging non-thermal and environment-friendly technology with high
potential applications for milk and dairy products. However, several bacterial factors still …