[HTML][HTML] Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review
Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent
collapse, which results in the generation of high pressures in the order of 100-5000 bar and …
collapse, which results in the generation of high pressures in the order of 100-5000 bar and …
Cavitation technologies for extraction of high value ingredients from renewable biomass
D Manoharan, M Radhakrishnan, BK Tiwari - TrAC Trends in Analytical …, 2024 - Elsevier
Cavitation leads to several chemical/mechanical changes such as the production of free
radical, localised high pressure & temperature, microstreaming, microjets, and shock waves …
radical, localised high pressure & temperature, microstreaming, microjets, and shock waves …
High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water
NBP Reddy, M Buvaneswaran… - Journal of Food …, 2024 - Wiley Online Library
Tender coconut water (TCW) processing has been a challenge and is often accompanied by
challenges such as beneficial bioactive compound deterioration and enzymatic and non …
challenges such as beneficial bioactive compound deterioration and enzymatic and non …
Effect of pulsed electric field processing on the quality characteristics and enzyme activity of tender coconut water
N Bhanu Prakash Reddy, P Thivya… - Food Science and …, 2024 - journals.sagepub.com
Tender coconut water (TCW) is a natural drink rich in natural electrolytes, minerals, salts and
sugars; it has good health benefits. But, its shelf-life is very limited because of the active …
sugars; it has good health benefits. But, its shelf-life is very limited because of the active …