“…One of the mentioned techniques is high-intensity ultrasound, which shows a wide range of application in the technological processes eg inactivation of microorganisms, crystallization, filtration, drying, extraction, homogenization, stimulation of oxidation, emulsifying Deng et al, 2015;Herceg et al, 2009;Koubaa et al, 2015). High intensity ultrasound treatment does not show any degradation rates on the content of bioactive compounds in the treated food products (Koubaa et al, 2015;Šic Žabur et al, 2015;Zinoviadou et al, 2015). In addition, high intensity ultrasound is applicable for extraction of compounds with various chemical structures and is characterized by non-invasive temperatures (Cvjetko Bubalo et al, 2013;Koubaa et al, 2015;Šic Žlabur et al, 2015).…”