Milk produced in udder cells is sterile but due to its high nutrient content, it can be a good
growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell …

Ultrasonic processing of a variety of liquids, drinks and beverages has generated much
interest with published literature papers increasing within this area in recent years. Benefits …

Interest in the development and adoption of nonthermal technologies is burgeoning within
the food and bioprocess industry, the associated research community, and among the …

Ultrasound (US) treatment of milk is one of several emerging technologies, often promoted
as non-thermal, although a combination with heat appears to show greater potential …

Background Pasteurization aims to achieve the reduction of vegetative microorganisms and
resistant spores which are of risk to public health. Power ultrasound has been identified as a …

Bacillus cereus spores are a concern to the food industry due to their high resistance to
processing and their ability to germinate to vegetative cells under suitable conditions. This …

The effect of low-intensity fixed-frequency continuous ultrasound (LIFFCU) on the growth of
Bacillus licheniformis YYC4 was investigated. The changes in morphology and activity of the …

The purpose of the study was to investigate the feasibility and mechanisms of increasing
peptide yield of soybean meal solid-state fermentation (SSF) products by ultrasound-treated …

Thermosonication (TS) is a novel and viable technique employed to replace conventional
thermal processing. TS treatment combined with pasteurization was used to kill the residual …

The use of conventional food processing techniques has almost vanished due to increase in
demand with respect to time, thus opening new avenues for emerging technologies …