The use of non-thermal processing technologies has been on the surge due to ever
increasing demand for highest quality convenient foods containing the natural taste & flavor …

Ultrasound has been widely used as a green and efficient non-thermal processing
technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic …

In order to obtain noni juice with high yield and good quality, the effect of combined
extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall …

Melons (Cucumis melo L.) are highly popular due to its delicate and delightful flavor in the
worldwide. However, the flavor of the melon juice was easily affected by thermal treatments …

In this study, the physicochemical properties, antioxidant capacity, and volatile compounds
of the juices of different guava cultivars before and after pectinase treatment were evaluated …

The herb Gymnema sylvestre is known for its bioactivities. Though several studies have
reported extraction of medicinal compounds from it, extraction efficiency is still an issue. The …

The intensification of processes is essential for the sustainability of the biorefinery concept.
Enzyme catalysis assisted by ultrasound (US) may offer interesting opportunities in the agri …

The aim of the study was to assess the influence of ultrasound (frequency 20 kHz, amplitude
70%, power 140 W for 10 min), heating (80° C, 5 min) and enzymatic pre-treatment of mash …

Sohiong (Prunus nepalensis) fruit is an underutilized fruit of Northeastern part of India and is
known as a rich source of micronutrients, polyphenols, and anthocyanin. The synergistic …

The combination of microwave irradiation, ultrasonication treatment, and enzyme‐assisted
extraction approach was applied to study the extraction efficiency and antioxidative activity …