Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action / Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction / Ultrasound as a preservation technique / Ultrasound to improve drying processes and prevent thermolabile nutrients degradation / Application of ultrasound to obtain food additives and nutraceuticals / Application of high-intensity ultrasound in food processing for improvement of food quality / Ultrasound to obtain aromatized vegetable oils / Ultrasound for beverage processing / Improvement of freezing processes assisted by ultrasound / Development of fermented food products assisted by ultrasound / Sonocrystallization / Application of hydrodynamic cavitation in food processing