… cell injury by high-intensity pulsed electrical field (HIPEF) … flavor, color, and heat-susceptible
nutritional components while … solution exhibited the highest acceptability but also the highest …

… and physicochemical attributes are of high acceptance. … are due to the high intensity
US treatment conditions combined … pressures or pulsed electric fields describe interesting …

… The packaging of these products is aimed to preserve … of minimizing the loss of heat-labile
nutrients that are usually lost … organoleptic properties (flavor, texture, and overall acceptability) …

… (HHP) and high-intensity pulse electric field (HIPEF) treatment, … heat for preventing the loss
of nutritive values and phenolic … enterica in grape and orange juices are processed at the …

… force for consumer acceptability of the products. Sensory … and preservation of moisture in
samples with a high content of inulin. … In the current trend, non-fermented and heat-treated food …

… juice was treated with high- intensity pulse electric fields (… improve the nutritional quality and
acceptability of the beverage; … Orange juice was fortified with lycopeneloaded nanoparticles (…

… preservation methods alternative to thermal pasteurization of fruit … mild heating at different
temperatures. A central composite design was constructed for PEF considering electrical field …

… and physicochemical attributes are of high acceptance. … are due to the high intensity
US treatment conditions combined … pressures or pulsed electric fields describe interesting …

… The proportion of grass-based preserved forage and method of … For instance, the average
protein content in 17 plant-based … high-intensity pulsed electric fields (HIPEF) of a functional …

… in stored FBMJM were investigated by heat-map and PCA. … Measuring the protein content
in fruit milk provides … for consumer acceptance and preference for food and beverages. The …