Background The inherent acidity of fruit products acts as a hurdle to microbial growth;
however, enzymatic stability is still a concern for its shelf-life. In the last two decades, the fruit …

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 …

The thermosonication processing has been evaluated as a smart alternative to overcoming
the heat treatment limitations associated with longer holding times at high temperatures. In …

The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical,
microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with …

This review covers the application and brings perspectives of ultrasound as a tool for
microbial inactivation, plant-based foods functionalization, and improvements in their …

Camu–camu is a red berry rich in bioactive compounds such as ascorbic acid and
anthocyanins. In this study, the main objective was to evaluate the effect of thermosonication …

The main aim of the paper was to evaluate the quality attributes and consumer acceptability
of blood fruit (Haematocarpus validus) juice treated by thermosonication (TS) process. The …

The off-odors associated with spoilage of acidic beverages are linked to the germination and
growth of Alicyclobacillus acidoterrestris (AAT) spores. As a consequence, we determined …

This study investigated the quality characteristics of pasteurized and thermosonicated bor-
thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4° C for 30 days. Various …

The aim of the present study was to evaluate the effectiveness of thermosonication (TS) as a
conventional method on the physicochemical and microbiological quality of khoonphal juice …