Ultrasound has a significant effect on the rate of various processes in food, perfume,
cosmetic, pharmaceutical, bio-fuel, materials, or fine chemical industries, despite some …

With the increase in food standardization and the pace of modern life, the demand for ready-
to-eat foods is growing. The strong processing conditions of traditional technology often …

Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due
to growing concerns about the adverse effects of excessive NaCl consumption, how to …

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 …

Meat product is popular throughout the world due to its unique taste. Flavor is one of the
most important quality characteristics of meat products and also is a key influencing factor in …

The objective of this study was to assess the effects of ultrasound-assisted thawing (UAT) on
the quality of longissimus dorsi muscles from white yak meat (WYM). Ultrasonic power levels …

Sodium salt is one of the important additives in food processing. However, excessive intake
of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in …

Drying is an important process that can impart a different flavor to dried fish. The differences
and sources of flavor of semi-dried golden pompano at different drying temperatures (40, 48 …

The objective of the present study was to assess the effects of ultrasound pretreatment on
the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W …

Dried shrimp is one of the most widely consumed aquatic products, with a pleasant flavor
profile. The flavor profiles of shrimp samples at different process stages (raw, boiled, dried …