Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128524
Abstract: The effects of ultrasonication (US) and thermosonication (TS) blanching at varying frequencies on the carrot peroxidase (POD) inactivation and potential mechanisms were studied. The physicochemical properties were evaluated. Hot water (HW) blanching was used as… read more here.
Keywords: carrot; thermosonication; thermosonication blanching; inactivation ... See more keywords
Thermosonication damages the inner membrane of Bacillus subtilis spores and impels their inactivation.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.108514
Abstract: The extreme resistance of bacterial spores to most killing agents makes them a major concern to the food industry and consumers. This gave rise an increasing interest in developing new strategies to inactivate spores and… read more here.
Keywords: inner membrane; bacillus subtilis; treatment; thermosonication ... See more keywords
Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization.
Sign Up to like & getrecommendations! Published in 2020 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2020.105121
Abstract: Protein hydrolysates have attained great attention due to a good nutritive food ingredient and higher biological activities. In this study, thermosonication, ultrasound and heat were used as a pre-treatment to obtain ( read more here.
Keywords: thermosonication; kidney bean; white kidney; mung bean ... See more keywords
Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM)
Sign Up to like & getrecommendations! Published in 2024 at "ACS Omega"
DOI: 10.1021/acsomega.4c02749
Abstract: Thermosonication (TS), also known as ultrasonic-assisted heat treatment, is gaining attention in liquid product processing due to its ability to improve quality parameters and can serve as an alternative to thermal treatments. The parsley juice… read more here.
Keywords: treatment; thermosonication; methodology; parsley juice ... See more keywords
Thermosonication as a Novel Processing Technique to Enhance Phenolic Content, Amino Acids, and Health-Promoting Activities of White Onion Juice
Sign Up to like & getrecommendations! Published in 2025 at "ACS Omega"
DOI: 10.1021/acsomega.5c03006
Abstract: Onion (Allium cepa L.) possesses strong antioxidant, antimicrobial, and anti-inflammatory properties due to its rich content of flavonoids, phenolic compounds, vitamins, and minerals. This study aimed to evaluate the impact of thermosonication (TS) on enhancing… read more here.
Keywords: content; onion juice; onion; thermosonication ... See more keywords
Thermosonication: A Veritable Technique to Improve the Quality Attribute of Black Velvet Tamarind (Dialium guineense Wild) Beverage
Sign Up to like & getrecommendations! Published in 2025 at "Journal of Food Processing and Preservation"
DOI: 10.1155/jfpp/8884671
Abstract: The use of emerging processing techniques as an alternative to conventional pasteurisation of fruit beverage has attracted increased attention in recent times. In this study, black velvet tamarind beverage (BVTB) subjected to thermosonication (TS) treatment… read more here.
Keywords: velvet tamarind; thermosonication; beverage; improve quality ... See more keywords
Thermosonication-enhanced bioaccessibility and functional quality of dill juice: an in vitro digestion approach
Sign Up to like & getrecommendations! Published in 2025 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2025.1666391
Abstract: The effects of thermosonication — a non-thermal method considered an alternative to conventional thermal treatments — on the functional components in dill (Anethum graveolens) juice were comprehensively investigated in this study, as well as the… read more here.
Keywords: digestion; thermosonication; bioaccessibility; dill juice ... See more keywords
Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11020138
Abstract: Cow’s milk is considered an excellent protein source. However, the digestibility of milk proteins needs to be improved. This study aimed to evaluate the relationship between the functional properties of milk proteins and their structure… read more here.
Keywords: milk; digestibility; milk protein; thermosonication ... See more keywords
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12071459
Abstract: Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful… read more here.
Keywords: food; thermosonication; heat treatment; exploring power ... See more keywords
Application of Ultrasound Treatments in the Processing and Production of High-Quality and Safe-to-Drink Kiwi Juice
Sign Up to like & getrecommendations! Published in 2024 at "Foods"
DOI: 10.3390/foods13020328
Abstract: This study explores the potential of thermosonication as an alternative to traditional heat treatments, such as pasteurization, in the processing of fruit juices. Conventional methods often lead to undesirable quality changes in fruit juices, whereas… read more here.
Keywords: quality; heat; thermosonication; juice ... See more keywords