This review was the first to gather literature about the effect of emerging technologies on
probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic …

Eggs are often hailed as “the ideal nutrient reservoir for human beings”, however, due to the
problems of fragility, transportation, and storage of shell eggs, and the tendency to carry …

Various technologies have been evaluated as alternatives to conventional heating for
pasteurization and sterilization of foods. Ohmic heating of food products, achieved by …

Ultrasound and ohmic heating pretreatments may unfold the complex structure of Whey
proteins and increase their susceptibility to hydrolysis by proteolytic enzymes. In the present …

The effect of ohmic heating voltage gradient (OH, 8, 12, 16, 20, and 24 V cm− 1, 72–75°
C/15 s) on the physicochemical characteristics (partial and total hydroxymethylfurfural (HMF) …

The effects of high-temperature short time (HTST), ultrasonication (US) and hydrodynamic
cavitation (HC) on physicochemical properties, alkaline phosphatase (ALP) activity …

Background The elimination of microbial cells is one of the most critical steps in food
processing. Conventional heating is the application of diffusive and convective heat …

In light of the nutritional properties of coconut and the growing demand for plant‐based
foods, this work was aimed toward the development of high‐fat coconut cream. Coconut milk …

Ohmic heating (OH), an innovative heating technology, presents potential applications in the
pasteurization of liquid foods. Therefore, the study was conducted to evaluate the effect of …

The effects of variations in the heat treatment process of milk on its quality and flavor are
inevitable. This study investigated the effect of direct steam injection and instantaneous ultra …