Natural products are a source of a wide range of chemical compounds, from pigments to
bioactive compounds, which can be extracted and used in different applications. Due to …

In recent years, the research on functional peptide generation for the development of
functional foods has focused, among other issues, on the enhancement of enzymatic …

The aim of this work was to demonstrate how ultrasound mechanisms (direct and indirect
effects) improve the mass transfer phenomena in food processing, and which part of the …

Ultrasound application represents an alternative means of improving heat and mass
transfer. This study explored the combined application of ultrasound (US) during both the …

In this study, the effect of temperature and ultrasonic application on extraction kinetics of
polyphenols from dried olive leaf was investigated. Conventional (CVE) and ultrasonic …

BACKGROUND A material's physical and chemical properties during drying are influenced
by water status and distribution. However, merely overall water removal is reported in many …

This research aimed to evaluate the effect of different cooking methods (boiling, stir-frying,
and steaming) on the microstructure, moisture, fat, protein, and glucose-derived …

This work aimed to demonstrate the internal and external structural changes in potato
cylinders caused by different times of ultrasound pretreatment. In addition, the structural …

The aim of this work was to study the effect of power ultrasound (PUS) application on
physicochemical, antioxidant, and microbiological properties of a juice blend from oranges …

The effect of ultrasound and osmotic dehydration pretreatments on papaya drying kinetics
was investigated. The ultrasound pretreatment was carried out in an ultrasonic bath at 30° C …