Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

Ultrasound has a wide range of applications in various agricultural sectors. In food
processing, it is considered to be an emerging technology with the potential to speed up …

Background Alternative methods of pasteurization have gained relevance in the food
industry. Nowadays there are new technologies that offer options for food processing to …

The object of this research was to appraise the physicochemical characteristics of almond
milk and consumer acceptability after the thermosonication (TS) processing. The almond …

The use of thermosonication (TS) technique to preserve the qualities of fruit juice as an
alternative to conventional pasteurization has attracted research interest in recent times. In …

Ultrasound (US) is classified as a nonthermal treatment and it is used in food processing at a
frequency range between 20 kHz and 1 MHz. Cavitation bubbles occur when the US …

There is a growing interest on ultrasonic processing of dairy products, especially fermented
dairy products which are a basis to functional foods. The studies have shown that power …

Ultrasonication is a nonthermal food processing technology that is used in several
applications (extraction, pretreatment before drying, freezing, inactivation of microorganisms …

Chilled beef is inevitably contaminated with microorganisms, starting from the very
beginning of the slaughter line. A lot of studies have aimed to improve meat safety and …

Lactic acid, psychrophilic, and mesophilic bacteria, Escherichia coli, Salmonella spp. and
Staphylococcus aureus were enumerated on chicken breasts after treatment with different …