Abstract Changes in consumer eating habits, health concerns, and convenient and practical
foods have led to an increased demand for fruit and vegetable products. Food safety is …

Ultrasound requires high power and longer treatment times to inactivate micro‐organisms
when compared to ultrasound combined with other technologies. Previous reports have …

Ultrasound-assisted extraction of rapeseed oil was investigated and compared with
conventional extraction for energy efficiency, throughput time, extraction yield, cleanness …

Evolving advanced pretreatment techniques such as application of ultrasound prior to fruit
drying have attracted significant research and development efforts due to the rising demand …

Ultrasound is versatile and innovative technology due to its wide range of application and
increase in knowledge and research studies. It is used in food industry for many purposes …

Salmonella Enteritidis is one of the most prevalent foodborne pathogen, its main reservoir
being considered the shell egg. As the concerns related to the increasing human …

The purpose of this research was to optimize the thermoultrasound conditions for blackberry
juice using the response surface methodology and considering juice quality parameters and …

The cherry was treated with ultrasonic waves (33 kHz, 60 W) at different time intervals (10,
20, 30, 40, 60 min) and study was carried out to analyze the change in physico-chemical …

Quality assessment of agricultural products has been the subject of numerous reviews;
however, not many papers address internal visualization as a means of quality grading. This …

We investigated the combined effect of using slightly acidic electrolyzed water (SAEW),
ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing …