Ultrasonic treatment offers numerous advantages in the meat industry, but further research is needed to optimise processes and thereby promote the wider adoption of this technology
Ultrasonic treatment offers numerous advantages in the meat industry, but further research is needed to optimise processes and thereby promote the wider adoption of this technology
Ultrasound and mild heat act in a complementary manner by breaking down cell walls, enhancing the diffusion of bioactive compounds and partially inactivating enzymes, thereby helping to improve the short-term cryopreservation of avocado purée
The results of a study show that ultrasound therapy has the potential to improve the bioavailability of antioxidant compounds and the antiproliferative activity of honeysuckle fruit purée
