{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T00:22:15Z","timestamp":1792801335391,"version":"4.5.0"},"reference-count":63,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2022,5,1]],"date-time":"2022-05-01T00:00:00Z","timestamp":1651363200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2022,5,1]],"date-time":"2022-05-01T00:00:00Z","timestamp":1651363200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2022,5,15]],"date-time":"2022-05-15T00:00:00Z","timestamp":1652572800000},"content-version":"vor","delay-in-days":14,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Ultrasonics Sonochemistry"],"published-print":{"date-parts":[[2022,5]]},"DOI":"10.1016\/j.ultsonch.2022.106040","type":"journal-article","created":{"date-parts":[[2022,5,18]],"date-time":"2022-05-18T21:07:46Z","timestamp":1652908066000},"page":"106040","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":23,"special_numbering":"C","title":["Positive effects of thermosonication in Jamun fruit dairy dessert processing"],"prefix":"10.1016","volume":"86","author":[{"given":"D\u00e9bora L.","family":"Lino","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jonas T.","family":"Guimar\u00e3es","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gustavo Luis P.A.","family":"Ramos","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Louise A.","family":"Sobral","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Felipe","family":"Souto","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roberto P.C.","family":"Neto","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria In\u00eas B.","family":"Tavares","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"family":"Celso\u00a0Sant'Anna","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erick A.","family":"Esmerino","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eliane T.","family":"M\u00e1rsico","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M\u00f4nica Q.","family":"Freitas","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erico M.M.","family":"Flores","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Renata S.L.","family":"Raices","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pedro H.","family":"Campelo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tatiana C.","family":"Pimentel","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marcia","family":"Cristina Silva","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adriano G.","family":"Cruz","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ultsonch.2022.106040_b0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109235","article-title":"Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating","volume":"134","author":"Kuriya","year":"2020","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2022.106040_b0010","unstructured":"Brasil, Instru\u00e7\u00e3o Normativa N\u00b0 72, de 24 de Julho de 2020. Disp\u00f5e sobre a identidade e os requisitos de qualidade, que deve apresentar o produto denominado sobremesa l\u00e1ctea, 2020."},{"key":"10.1016\/j.ultsonch.2022.106040_b0015","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2022.104491","article-title":"Jambolan (Syzygium cumini (L.) Skeels): A review on its nutrients, bioactive compounds and health benefits","volume":"109","author":"Nascimento-Silva","year":"2022","journal-title":"J. Food Compost. Anal."},{"key":"10.1016\/j.ultsonch.2022.106040_b0020","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.foodchem.2018.04.115","article-title":"Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds","volume":"263","author":"Cappato","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125018","article-title":"Ohmic heating for processing of whey-raspberry flavored beverage","volume":"297","author":"Ferreira","year":"2019","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0030","article-title":"High-intensity ultrasound treatment to produce and preserve the quality of fresh-cut kiwifruit","volume":"e16542","author":"Yildiz","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"10.1016\/j.ultsonch.2022.106040_b0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2021.105740","article-title":"Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities","volume":"78","author":"Manzoor","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0040","doi-asserted-by":"crossref","first-page":"e14406","DOI":"10.1111\/jfpp.14406","article-title":"Assessing the impact of ultra-sonication and thermo-ultrasound on antioxidant indices and polyphenolic profile of apple-grape juice blend","volume":"44","author":"Aadil","year":"2020","journal-title":"J. Food Process. Preserv."},{"key":"10.1016\/j.ultsonch.2022.106040_b0045","first-page":"82","article-title":"Thermosonication Technology in the Dairy Industry: A Review","volume":"7","author":"Ramteke","year":"2020","journal-title":"Int. J. Adv. Res. Biol. Sci."},{"key":"10.1016\/j.ultsonch.2022.106040_b0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2021.105467","article-title":"Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties","volume":"73","author":"Carrillo-Lopez","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2021.102876","article-title":"Benefits of thermosonication in orange juice whey drink processing","volume":"75","author":"Oliveira","year":"2022","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2022.106040_b0060","doi-asserted-by":"crossref","unstructured":"D. Berm\u00fadez-Aguirre, G.V. Barbosa-C\u00e1novas, Processing of Soft Hispanic Cheese (\u201cQueso Fresco\u201d) Using Thermo-Sonicated Milk: A Study of Physicochemical Characteristics and Storage Life, J. Food Sci. 75 (2010) S548\u2013S558.","DOI":"10.1111\/j.1750-3841.2010.01850.x"},{"key":"10.1016\/j.ultsonch.2022.106040_b0065","doi-asserted-by":"crossref","first-page":"235","DOI":"10.9755\/ejfa.2015-09-719","article-title":"Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk","author":"Gursoy","year":"2016","journal-title":"Emir. J. Food Agric."},{"key":"10.1016\/j.ultsonch.2022.106040_b0070","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.jfoodeng.2015.08.002","article-title":"Modification of the textural and rheological properties of cream cheese using thermosonicated milk","volume":"168","author":"Almanza-Rubio","year":"2016","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2022.106040_b0075","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1016\/j.foodcont.2013.04.040","article-title":"On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product\u2019s functionality","volume":"34","author":"Fernandes","year":"2013","journal-title":"Food Control."},{"key":"10.1016\/j.ultsonch.2022.106040_b0080","unstructured":"ASTM international, Standard Test Method for Determining Specific Heat Capacity by Differential Scanning Calorimetry. E1269 \u2212 11. West Conshohocken, 2011."},{"key":"10.1016\/j.ultsonch.2022.106040_b0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2021.102863","article-title":"Advances and innovations associated with the use of acoustic energy in food processing: An updated review","volume":"74","author":"Strieder","year":"2021","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2022.106040_b0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2020.105290","article-title":"Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage","volume":"70","author":"Alc\u00e1ntara-Zavala","year":"2021","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0095","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.ultsonch.2018.02.012","article-title":"Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels","volume":"44","author":"Guimar\u00e3es","year":"2018","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0100","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.jcis.2013.08.039","article-title":"Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions","volume":"411","author":"Patel","year":"2013","journal-title":"J. Colloid Interface Sci."},{"key":"10.1016\/j.ultsonch.2022.106040_b0105","doi-asserted-by":"crossref","first-page":"318","DOI":"10.1016\/j.foodres.2012.10.043","article-title":"Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil","volume":"50","author":"Rocha","year":"2013","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2022.106040_b0110","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1002\/mrc.4858","article-title":"Single-shot measurement of solids and liquids T1 values by a small-angle flip-flop pulse sequence","volume":"57","author":"Cucinelli Neto","year":"2019","journal-title":"Magn. Reson. Chem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0115","doi-asserted-by":"crossref","first-page":"697","DOI":"10.1016\/j.foodchem.2017.07.003","article-title":"Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile","volume":"239","author":"Amaral","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0120","doi-asserted-by":"crossref","first-page":"483","DOI":"10.1007\/s10989-014-9413-0","article-title":"The Evaluation of Dipeptidyl Peptidase (DPP)-IV, \u03b1-Glucosidase and Angiotensin Converting Enzyme (ACE) Inhibitory Activities of Whey Proteins Hydrolyzed with Serine Protease Isolated from Asian Pumpkin (Cucurbita ficifolia)","volume":"20","author":"Konrad","year":"2014","journal-title":"Int. J. Pept. Res. Ther."},{"key":"10.1016\/j.ultsonch.2022.106040_b0125","doi-asserted-by":"crossref","first-page":"1655","DOI":"10.1039\/C6FO00073H","article-title":"Grape skin phenolics as inhibitors of mammalian \u03b1-glucosidase and \u03b1-amylase\u2013effect of food matrix and processing on efficacy","volume":"7","author":"Lavelli","year":"2016","journal-title":"Food Funct."},{"key":"10.1016\/j.ultsonch.2022.106040_b0130","unstructured":"AOAC, Official methods of analysis of the Association of Analytical Chemists (15th ed.), 1990."},{"key":"10.1016\/j.ultsonch.2022.106040_b0135","doi-asserted-by":"crossref","unstructured":"M.M. Giusti, R.E. Wrolstad, Characterization and measurement of anthocyanins by UV\u2010visible spectroscopy, Curr. Protoc. Food Anal. Chem. 00 (2001) F1.2.1\u2013F1.2.13.","DOI":"10.1002\/0471142913.faf0102s00"},{"key":"10.1016\/j.ultsonch.2022.106040_b0140","doi-asserted-by":"crossref","first-page":"242","DOI":"10.1016\/j.jff.2017.09.037","article-title":"Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour","volume":"38","author":"Batista","year":"2017","journal-title":"J. Funct. Foods."},{"key":"10.1016\/j.ultsonch.2022.106040_b0145","doi-asserted-by":"crossref","first-page":"699","DOI":"10.1111\/1471-0307.12506","article-title":"Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production","volume":"71","author":"Bar\u0142owska","year":"2018","journal-title":"Int. J. Dairy Technol."},{"key":"10.1016\/j.ultsonch.2022.106040_b0150","doi-asserted-by":"crossref","first-page":"819","DOI":"10.1016\/j.idairyj.2007.12.005","article-title":"Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life","volume":"18","author":"Condurso","year":"2008","journal-title":"Int. Dairy J."},{"key":"10.1016\/j.ultsonch.2022.106040_b0155","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1016\/S0021-9673(01)80947-X","article-title":"Kratz, A generalization of the retention index system including linear temperature programmed gas\u2014liquid partition chromatography","volume":"11","author":"van Den Dool","year":"1963","journal-title":"J. Chromatogr. A."},{"key":"10.1016\/j.ultsonch.2022.106040_b0160","doi-asserted-by":"crossref","first-page":"564","DOI":"10.1016\/j.jff.2017.06.004","article-title":"Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study","volume":"35","author":"Balthazar","year":"2017","journal-title":"J. Funct. Foods."},{"key":"10.1016\/j.ultsonch.2022.106040_b0165","doi-asserted-by":"crossref","first-page":"671","DOI":"10.1038\/nmeth.2089","article-title":"NIH Image to ImageJ: 25 years of image analysis","volume":"9","author":"Schneider","year":"2012","journal-title":"Nat. Methods."},{"key":"10.1016\/j.ultsonch.2022.106040_b0170","doi-asserted-by":"crossref","first-page":"486","DOI":"10.1111\/1471-0307.12685","article-title":"Effect of thermosonication in a batch system on the survival of spore-forming bacteria","volume":"73","author":"Deshpande","year":"2020","journal-title":"Int. J. Dairy Technol."},{"key":"10.1016\/j.ultsonch.2022.106040_b0175","doi-asserted-by":"crossref","first-page":"1094","DOI":"10.1016\/j.foodres.2018.09.052","article-title":"Synergistic inactivation and mechanism of thermal and ultrasound treatments against Bacillus subtilis spores","volume":"116","author":"Fan","year":"2019","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2022.106040_b0180","doi-asserted-by":"crossref","first-page":"3965","DOI":"10.3168\/jds.2018-15347","article-title":"Neither thermosonication nor cold sonication is better than pasteurization for milk shelf life","volume":"102","author":"Lim","year":"2019","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.ultsonch.2022.106040_b0185","doi-asserted-by":"crossref","first-page":"230","DOI":"10.3390\/bios12040230","article-title":"Time Domain (TD) proton NMR analysis of the oxidative safety and quality of lipid-rich foods","volume":"12","author":"Osheter","year":"2022","journal-title":"Biosensors"},{"key":"10.1016\/j.ultsonch.2022.106040_b0190","doi-asserted-by":"crossref","first-page":"771","DOI":"10.1016\/j.foodres.2018.01.046","article-title":"Ohmic Heating: A potential technology for sweet whey processing","volume":"106","author":"Costa","year":"2018","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2022.106040_b0195","doi-asserted-by":"crossref","DOI":"10.3390\/molecules25173809","article-title":"Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases","volume":"25","author":"Mattioli","year":"2020","journal-title":"Molecules."},{"key":"10.1016\/j.ultsonch.2022.106040_b0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2020.104809","article-title":"Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities","volume":"110","author":"Gholamhosseinpour","year":"2020","journal-title":"Int. Dairy J."},{"key":"10.1016\/j.ultsonch.2022.106040_b0205","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ultsonch.2017.11.015","article-title":"Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage","volume":"42","author":"Monteiro","year":"2018","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0210","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.tifs.2018.08.014","article-title":"Milk fatty acids and potential health benefits: An updated vision","volume":"81","author":"G\u00f3mez-Cort\u00e9s","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2022.106040_b0215","doi-asserted-by":"crossref","first-page":"1821","DOI":"10.3402\/fnr.v52i0.1821","article-title":"Fatty acids in bovine milk fat","volume":"52","author":"M\u00e5nsson","year":"2008","journal-title":"Food Nutr. Res."},{"key":"10.1016\/j.ultsonch.2022.106040_b0220","doi-asserted-by":"crossref","first-page":"276","DOI":"10.1016\/j.foodchem.2018.11.061","article-title":"Processing chocolate milk drink by low-pressure cold plasma technology","volume":"278","author":"Coutinho","year":"2019","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0225","doi-asserted-by":"crossref","DOI":"10.1002\/jsfa.4689","article-title":"Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk","volume":"92","author":"Engin","year":"2012","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.ultsonch.2022.106040_b0230","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2019.104928","article-title":"High-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beverage","volume":"63","author":"Monteiro","year":"2020","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0235","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/j.ultsonch.2019.02.025","article-title":"Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage","volume":"55","author":"Guimar\u00e3es","year":"2019","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0240","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2020.105148","article-title":"Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound","volume":"67","author":"de Souza Carvalho","year":"2020","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0245","article-title":"Nutritional Indices for Assessing Fatty Acids: A Mini-Review","volume":"21","author":"Chen","year":"2020","journal-title":"Int. J. Mol. Sci."},{"key":"10.1016\/j.ultsonch.2022.106040_b0250","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.nut.2018.10.020","article-title":"Relationship between saturated fatty acid intake and hypertension and oxidative stress","volume":"61","author":"Nakamura","year":"2019","journal-title":"Nutrition."},{"key":"10.1016\/j.ultsonch.2022.106040_b0255","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1186\/s12944-018-0828-z","article-title":"Atherogenic index of plasma (AIP): a novel predictive indicator for the coronary artery disease in postmenopausal women","volume":"17","author":"Wu","year":"2018","journal-title":"Lipids Health Dis."},{"key":"10.1016\/j.ultsonch.2022.106040_b0260","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.foodres.2018.03.014","article-title":"Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds","volume":"108","author":"Matera","year":"2018","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2022.106040_b0265","doi-asserted-by":"crossref","first-page":"e14904","DOI":"10.1111\/jfpp.14904","article-title":"Effects of microwave combined with ultrasound treatment on the pasteurization and nutritional properties of bottle gourd (Lagenaria siceraria) juice","volume":"44","author":"Das","year":"2020","journal-title":"J. Food Process. Preserv."},{"key":"10.1016\/j.ultsonch.2022.106040_b0270","first-page":"733","article-title":"Volatile constituents of Jambolan (Syzygium cumini L.) fruits at three maturation stages and optimization of HS-SPME GC-MS method using a Central Composite Design, Food Anal","volume":"11","author":"Mehta","year":"2018","journal-title":"Methods"},{"key":"10.1016\/j.ultsonch.2022.106040_b0275","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129781","article-title":"Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests","volume":"361","author":"Zhu","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2022.106040_b0280","doi-asserted-by":"crossref","first-page":"587","DOI":"10.1016\/j.lwt.2008.09.009","article-title":"Optimization of an active package for wild strawberries based on the release of 2-nonanone","volume":"42","author":"Almenar","year":"2009","journal-title":"LWT."},{"key":"10.1016\/j.ultsonch.2022.106040_b0285","doi-asserted-by":"crossref","first-page":"186","DOI":"10.1016\/j.lwt.2019.02.047","article-title":"Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters?","volume":"106","author":"Miranda","year":"2019","journal-title":"LWT."},{"key":"10.1016\/j.ultsonch.2022.106040_b0290","doi-asserted-by":"crossref","first-page":"938","DOI":"10.1080\/10408390903044081","article-title":"Volatile flavor compounds in yogurt: a review","volume":"50","author":"Cheng","year":"2010","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2022.106040_b0295","doi-asserted-by":"crossref","DOI":"10.3390\/foods9010013","article-title":"Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin","volume":"9","author":"Schoina","year":"2019","journal-title":"Foods."},{"key":"10.1016\/j.ultsonch.2022.106040_b0300","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.15003","article-title":"Comparative study of processed cheese produced from sheep and cow milk","volume":"45","author":"Mohamed","year":"2021","journal-title":"J. Food Process. Preserv."},{"key":"10.1016\/j.ultsonch.2022.106040_b0305","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.101564","article-title":"Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream","volume":"46","author":"Dias","year":"2022","journal-title":"Food Biosci."},{"key":"10.1016\/j.ultsonch.2022.106040_b0310","doi-asserted-by":"crossref","first-page":"1918","DOI":"10.3168\/jds.2018-15075","article-title":"Modifying the physical properties of butter using high-intensity ultrasound","volume":"102","author":"Lee","year":"2019","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.ultsonch.2022.106040_b0315","article-title":"Low-frequency and high-power ultrasound-assisted production of natural blue colorant from the milk and unripe Genipa americana L","volume":"66","author":"Strieder","year":"2020","journal-title":"Ultrason. Sonochem."}],"container-title":["Ultrasonics Sonochemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S135041772200133X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S135041772200133X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,22]],"date-time":"2025-10-22T20:53:35Z","timestamp":1761166415000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S135041772200133X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,5]]},"references-count":63,"alternative-id":["S135041772200133X"],"URL":"https:\/\/doi.org\/10.1016\/j.ultsonch.2022.106040","relation":{},"ISSN":["1350-4177"],"issn-type":[{"value":"1350-4177","type":"print"}],"subject":[],"published":{"date-parts":[[2022,5]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Positive effects of thermosonication in Jamun fruit dairy dessert processing","name":"articletitle","label":"Article Title"},{"value":"Ultrasonics Sonochemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ultsonch.2022.106040","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2022 The Author(s). Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"106040"}}