Consumer demand for safe and nutritious fruit juices has led to the development of a
number of non thermal food preservation techniques. Recent research has highlighted the …

Nanotechnology involves the application, production, and processing of materials at the
nanometer scale. Biological-and physical-inspired approaches, using both conventional and …

Pork loins (Longissimus dorsi) were immersed in sodium chloride brine (40gL− 1) and
treated at 5° C with one of the three following brining treatments:(1) static brining,(2) vacuum …

The use of power ultrasound within the food industry is an innovative subject. Application of
sound to monitor a process or product is common, eg in quality assurance. However, the use …

The effect of sonication on pectin methylesterase (PME) activity and cloud stability of orange
juice was studied. Ultrasonic acoustic energy density (AED) levels of 0.42, 0.47, 0.61, 0.79 …

Ultrasound was used to study the inactivation of Listeria innocua and mesophilic bacteria in
raw whole milk. Five systems were evaluated in an ultrasonic processor (24 kHz, 120 µm …

Yoghurt cultures (0.1, 1.5 and 3.5% fat) were prepared from milk which was preheated to 45°
C and subjected to thermosonication (TS) for 10min at an ultrasound amplitude of 24kHz …

Thermosonication (TS) and pulsed electric fields (PEF) represent emerging technologies for
liquid food preservation. In the present study shelf life and sensory attributes of orange juice …

Raw whole milk (RM) was pasteurized with heat‐pasteurized milk (TT) and thermo‐
sonication (US) treatments. Batch pasteurization was used for TT and 36, 72, 108 and 120 …

Although high intensity ultrasound (US) has the potential to simultaneously homogenize milk
and to reduce its microbial load, the treatment may give rise to off-odours under certain …