The numerous health benefits of pectins justify their inclusion in human diets and biomedical
products. This review provides an overview of pectin extraction and modification methods …

Microfluidic technology with high-pressure homogenization (HPH) is the term that refers to
enabling eco-friendly processing in nature, defined as pressurization. Microfluidization is a …

This research follows the current trend of food waste valorisation via green approaches. The
structural and functional characteristics of active polysaccharides from the cooking liquid of …

Cloudy ready-to-drink beverages have to be stabilized by hydrocolloids in order to prevent
turbidity loss and undesirable sedimentation during storage time. The present work focuses …

The physical property and retention of anthocyanins (ACNs) during digestion of strawberry
pulp after high-pressure homogenization (HPH)(20/60/100/140 MPa) were analyzed, and …

In this study, composite pear juice was processed by ultra‐high pressure homogenization
(UHPH) at four different pressures (50, 100, 150, and 200 MPa) with six different …

Physical and nutritional attributes of aonla juice treated with hydrodynamic cavitation (HC) at
a pressure range of 5–15 psi and time between 5 to 30 min were evaluated. Based on …

Microbial pectinolytic enzymes are important in various industries, particularly food
processing. This study focuses on uncovering insights into a novel pectin lyase, BvPelB …

Background and objectives High-pressure processing (HPP) is a promising assistive
method to extract pectic polysaccharides with high rhamnogalacturonan I (RG-I) domain and …

Isochoric (constant volume) freezing is a novel food preservation technology that has
demonstrated the ability to preserve food products at subfreezing temperatures in an …