Consumers' demands for minimally processed juices are prompting the expansion of
refrigerated, cold-pressed juice market. To develop a nutritious, cold-pressed Concord …

Processing of orange juice by pulsed electric fields (PEF) and heat treatments was carried
out to determine the quality variables during storage of 180 days at 4° C. Depending on the …

Thermal processing of fruit juices is widely practiced today due to the exceptional ability to
inactivate numerous spoilage and pathogenic microorganisms and inherent enzymes …

Pulsed electric field (PEF) processing criteria which could achieve 5 or more log reduction of
foodborne pathogens were obtained to get regulatory approval for the commercial …

The cost of pulsed electric field (PEF) pasteurization of orange juice was estimated. The cost
analysis was based on processing conditions that met the US FDA (5log reduction) …

Pulsed electric field (PEF) treatment is one of the novel processing technologies that can
contribute to the consumer demands for safe, high-quality foods. On the one hand, it is a …

Effects of commercial‐scale pulsed electric field (PEF) processing on the microbial stability,
ascorbic acid, flavor compounds, color, Brix, pH, and sensory properties of orange juice …

This research evaluated the influence of high-intensity pulsed electric fields (HIPEF)
parameters, electric field strength (15–35 kV/cm), treatment time (500–2000 μs) and polarity …

One of the effective non-thermal sterilization method, pulsed electric field (PEF) technique,
was applied for manufacturing commercial vegetable juice which is originally produced by …