Food wastage is a major issue impacting public health, the environment and the economy in
the context of rising population and decreasing natural resources. Wastage occurs at all …

Ultrasound has been explored as a preservation technique that has great potential to extend
the shelf life of foods, ensuring food safety while minimizing the decrease in nutritional value …

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 …

The bioactive compounds in fruit juices are vital for human nutrition but are vulnerable to
degradation during processing and storage. Conventional heat technologies can preserve …

The inhibition of Escherichia coli ATCC 25922 (E. coli), Staphylococcus aureus ATCC6538
(S. aureus), Salmonella Enteritidis ATCC 13076 (S. Enteritidis), and Listeria monocytogenes …

Machine learning assists with food process optimization techniques by developing a model
to predict the optimal solution for given input data. Machine learning includes unsupervised …

This review presents an updated analysis regarding the application of ultrasound
technology in fruits, vegetables and their derivatives. The relationship among structure …

The effects of ultrasonication (US) and thermosonication (TS) blanching at varying
frequencies on the carrot peroxidase (POD) inactivation and potential mechanisms were …

The use of ultrasound treatment for improving the bioactive compounds and quality
properties of a Brazilian nopal beverage was studied. Physicochemical characterization and …

The suitability of some non-linear kinetic models (Weibull {with or without tail}, Log-linear,
Log-linear shoulder {with or without tail}, Biphasic linear, Logistic, Multi-target and Single …