Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review
The consumption of pomegranate juice (PJ) has increased substantially since scientific
literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial …
literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial …
Effect of novel technologies on polyphenols during food processing
Lifestyles have changed the eating norm of people leading to chronic and degenerative
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …
Influence of ultrasound processing on the quality of guava juice
Ultrasound has been found to be a non‐thermal method for inactivating microorganisms
pertinent to fruit juices. The current research was planned with the goal of investigating the …
pertinent to fruit juices. The current research was planned with the goal of investigating the …
Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and …
The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS)
pretreatments on total phenolic content (TPC), total flavonoids content,(TFC), phytochemical …
pretreatments on total phenolic content (TPC), total flavonoids content,(TFC), phytochemical …
[HTML][HTML] Emergence and era of ultrasonic's in fruit juice preservation: A review
R Dolas, C Saravanan, BP Kaur - Ultrasonics Sonochemistry, 2019 - Elsevier
Ultrasonic's has emerged to an unconditional extent in the last decade. It has found its
application in fruit juice and beverage industry due to its multifunctional desired effects. The …
application in fruit juice and beverage industry due to its multifunctional desired effects. The …
[HTML][HTML] Evaluation of the effect of different extraction techniques on sour cherry pomace phenolic content and antioxidant activity and determination of phenolic …
Sour cherry pomace derived from mashed cherries that maintains the color and beneficial
properties of the cherries (Prunus cerasus L.). In this study, microwave-assisted extraction …
properties of the cherries (Prunus cerasus L.). In this study, microwave-assisted extraction …
Ultrasound-assisted enzymatic extraction (UAEE) of phytochemical compounds from mulberry (Morus nigra) must and optimization study using response surface …
W Tchabo, Y Ma, FN Engmann, H Zhang - Industrial Crops and Products, 2015 - Elsevier
A new method of ultrasound-assisted enzymatic extraction (UAEE) was applied to mulberry
must treatment with processing variables of sonication frequency (FS), enzyme …
must treatment with processing variables of sonication frequency (FS), enzyme …
Ultrasound and malic acid treatment of sweet lemon juice: Microbial inactivation and quality changes
SMB Hashemi, D Jafarpour - Journal of Food Processing and …, 2020 - Wiley Online Library
The objective of this study was to compare the impact of ultrasound (US; 30 kHz; 2, 4, 6, and
8 min) and malic acid (MA; 0.5 and 1%), individually and in combination, on inactivation of …
8 min) and malic acid (MA; 0.5 and 1%), individually and in combination, on inactivation of …
[HTML][HTML] Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
In this study, the effects of both ultrasonic bath and probe treatments on the phenolic,
chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and …
chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and …
[HTML][HTML] Combined effect of ultrasound, heat, and pressure on Escherichia coli O157: H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium …
The objective of this study was to evaluate the effect of different treatments—heat treatment
(HT), sonication (SC), thermosonication (TS), manosonication (MS), manothermal (MT), and …
(HT), sonication (SC), thermosonication (TS), manosonication (MS), manothermal (MT), and …