Ultrasound has been explored as a preservation technique that has great potential to extend
the shelf life of foods, ensuring food safety while minimizing the decrease in nutritional value …

Ultrasound (US) technology is recognized as one of the emerging technologies that arise
from the current trends for improving nutritional and organoleptic properties while providing …

The optimal sonication conditions (40 kHz, 80 W/L and 60 min) during Ougan juice
debittering by Aspergillus niger koji extract were established. Enzymatic hydrolysis degrees …

Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power
levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were …

The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical,
microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with …

In the present work, the effect of thermal (pasteurization) and nonthermal (thermosonication)
treatments on the variations in physico-chemical, antioxidant activity, total phenols, total …

The microbial and functional quality attributes of fresh pineapple juice were studied under
conventional and ultrasound pasteurizations. Fresh pineapple juice was subjected to …

The majority of acidic fruits are perishable owing to their high-water activity, which promotes
microbial activity, thus exhibiting metabolic functions that cause spoilage. Along with …

This study has investigated the effect of ultrasound (US) as an emerging non-thermal
sterilization technique on microbial growth and quality changes in three freshly squeezed …

Highlights•Thermosonication significantly improved the functional properties of Amora
juices.•Physicochemical properties of the juices were unaffected by thermosonication.• …