Nanoemulsions are considered a very important tool for the delivery of bioactive compounds
to the human body through food systems. Application of low-frequency ultrasound, a high …

Decontamination of fresh fruits and vegetables is an important unsolved technological
problem. The main focus of this review is to summarize and synthesize the results of studies …

Power ultrasound is being used as a novel technique for process intensification. In this
study, the feasibility of using power ultrasound to improve the phenolic extraction from olive …

Effects of high pressure argon (H), ultrasound (U) and their combination treatments (UH) on
physico-chemical characteristics of white mushrooms were studied during 9d of postharvest …

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 …

The use of ultrasound in food processing, extraction, and analysis has been widely
investigated lately and the number of papers published in the last two decades has …

Understanding the characteristics of yeast spoilage, as well as the available control
technologies, is vital to producing consistent, high-quality wine. Zygosaccharomyces bailii …

In this study, the effect of ultrasonic treatment on physicochemical properties of juices
extracted from two pomegranate parts (whole pomegranate and arils alone) was studied …

In our current research work, the effect of ultrasound irradiation on the enzymatic activity and
enzymatic hydrolysis kinetic parameters of dextran catalysis by dextranase were …

The aim of this research was to investigate the impact of high‐intensity ultrasound as
pretreatment on the duration of drying and texture characteristics of infrared‐dried pear …