Fruit juices and other beverages constitute an important source of bioactive compounds, but
thermal processing may reduce their contents thus decreasing natural nutritive value of …

A great number of research works have demonstrated the feasibility of pulsed electric fields
(PEF) technology as a novel treatment to obtain safe and high-quality foods with significant …

Fruit juices and other liquid foods constitute an important source of bioactive compounds.
However, the techniques used for their processing may cause alterations in their contents …

Although representing an excellent way of decontaminating foods, thermal processes have
been shown to cause some deleterious effects on quality-related compounds. In turn, in …

Thermal inputs for food preservation generally dominate the food processing industry.
However such treatments may lead to several undesirable changes in quality attributes and …

Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different
applications in food industry. PEF technology is therefore a valuable tool that can improve …

The aim of this study was to investigate the effect of pulsed electric fields (PEF) on bioactive
compounds and physiochemical properties present in apricot juice. In which 0, 7, and 14 …

The worldwide market for vegetable and fruit juices stands as a thriving sector with projected
revenues reaching to $81.4 billion by 2024 and an anticipated annual growth rate of 5.27 …

Along the years, processing technologies for food preservation have been in constant
development in order to meet current consumers' claims. In this way, researchers have been …

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is
receiving considerable attention by scientists, government and the food industry as a …