Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …

Traditional extraction techniques have lost their optimum performance because of rising
consumer demand and novel technologies. In this regard, several techniques were …

Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

Background Animal products are sources of highly bioavailable proteins and make a
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …

Abstract Background Bioactive peptides (BPs) generated by hydrolysis of food proteins
exhibit a broad spectrum of biological properties (antihypertensive, hypocholesterolemic …

In recent years, consumers' demand for cosmeceutical products with protective and
therapeutic functions derived from natural sources have caused this industry to search for …

This review surveys the most recent developments in low frequency, high power ultrasound
for the functional modification of proteins derived from a number of food sources (eg dairy …

The effects of microwave, ultrasound and combined ultrasound-microwave (UM) treatment
with different intensities on structural and hydrolysis properties of myofibrillar protein (MP) …

Ultrasonic-assisted enzymolysis is the application of ultrasound technology to enhance the
process of enzymolysis. Traditional enzymolysis has been met with certain limitations which …

The effect of ultrasound pretreatment with mono-frequency ultrasound (MFU) and
simultaneous dual frequency (SDFU) on rheology, texture, water holding capacity (WHC) …