Comparison of thermo-sonication and conventional pasteurization on the quality attributes of some selected citrus fruit juices DOI Creative Commons
Muhammad Bilal Shahid, Muhammad Nadeem, Tahir Mahmood Qureshi

et al.

Measurement Food, Journal Year: 2024, Volume and Issue: unknown, P. 100212 - 100212

Published: Dec. 1, 2024

Language: Английский

Enhancement of Ultrasonic-Assisted and Agitation-Assisted Flaxseed Oil Extractions: Kinetic Modeling and Optimization DOI Creative Commons

Maede Arefizadeh,

Danial Behvandi,

Shahrokh Shahhosseini

et al.

Results in Engineering, Journal Year: 2024, Volume and Issue: unknown, P. 102847 - 102847

Published: Sept. 1, 2024

Language: Английский

Citations

4
Mechanisms of phenolic biosynthesis induced by ultrasound stress in fresh-cut red cabbages based on energy metabolism analysis DOI Creative Commons

Ningning Ouyang,

Chen Hong, Lina Guo

et al.

Food Physics, Journal Year: 2025, Volume and Issue: unknown, P. 100049 - 100049

Published: Jan. 1, 2025

Language: Английский

Citations

0
Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice DOI Creative Commons
Seydi Yıkmış, Melikenur Türkol, Dilek DÜLGER ALTINER

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: unknown, P. 102412 - 102412

Published: March 1, 2025

Language: Английский

Citations

0
Artificial intelligence for prediction of shelf-life of various food products: Recent advances and ongoing challenges DOI
Mahdi Rashvand, Yuqiao Ren, Da‐Wen Sun

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104989 - 104989

Published: March 1, 2025

Language: Английский

Citations

0
Comprehensive screening, separation, extraction optimization, and bioactivity evaluation of xanthine oxidase inhibitors from Ganoderma leucocontextum DOI Creative Commons

Yuyu Nong,

Qiang Liu, Sainan Li

et al.

Arabian Journal of Chemistry, Journal Year: 2025, Volume and Issue: 0, P. 1 - 14

Published: April 11, 2025

Language: Английский

Citations

0
Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar DOI Creative Commons
Sıla Barut Gök, Seydi Yıkmış, Okan Levent

et al.

ACS Omega, Journal Year: 2024, Volume and Issue: unknown

Published: Aug. 16, 2024

In recent years, consumer trends have been changing toward fresh food products such as fruit juice, vinegar, etc. that are a good source of bioactive components, high nutritional characteristics, and beneficial microorganisms. Blackthorn (Prunus spinosa L.) vinegar (BV) is one these nutritious foods. The study aims to examine the efficacy ultraviolet-C (UV-C) light applied by modified reactor ultrasonication on compounds (total phenolic, total flavonoid, ascorbic acid content, antioxidant activity) traditionally produced BV. Furthermore, volatile organic compound (VOC) profile, hydroxymethylfurfural (HMF) cytotoxicity properties, color were assessed. UV-C processes enriched most but methods did not significantly improve (p > 0.05) compared pasteurization. Twenty-seven analyzed in order determine VOC profile. As result, thermal nonthermal found affect profile < 0.05). No significant differences detected soluble solids (4.70–4.77), titratable acidity (3.81–3.87), pH (3.39–3.41) values. anticarcinogenic activities UV-C-treated BVs more than others. Nonthermal treatments generally better pasteurization maintaining enriching quality this study, technology can be used an alternative traditional techniques

Language: Английский

Citations

1
Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic DOI Creative Commons
Seydi Yıkmış, Melikenur Türkol, İshak Paçal

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 25, P. 102096 - 102096

Published: Dec. 15, 2024

Language: Английский

Citations

1
Comparison of thermo-sonication and conventional pasteurization on the quality attributes of some selected citrus fruit juices DOI Creative Commons
Muhammad Bilal Shahid, Muhammad Nadeem, Tahir Mahmood Qureshi

et al.

Measurement Food, Journal Year: 2024, Volume and Issue: unknown, P. 100212 - 100212

Published: Dec. 1, 2024

Language: Английский

Citations

0