Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of
antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer …

Background Alternative methods of pasteurization have gained relevance in the food
industry. Nowadays there are new technologies that offer options for food processing to …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

Ultrasound has been explored as a preservation technique that has great potential to extend
the shelf life of foods, ensuring food safety while minimizing the decrease in nutritional value …

Extraction of phycobiliproteins (R-phycoerythrin, R-PE and R-phycocyanin, R-PC) from
macro-algae is difficult due to the presence of large polysaccharides (agar, cellulose etc.) …

Conventional methods for primary extraction can extract only 50–60% of the total C-
phycocyanin (C-PC) present in a given biomass because of the resistance offered by the cell …

Sugarcane juice is a refreshing sugary soft drink found in every part of India. It is a vital
commodity in the global market as it provides immense health benefits. In the health …

Sugarcane juice is rich in bioactive compounds but is easily degraded during processing.
Here, we observe the effect of microfluidization, an emerging high‐pressure technique, on …

Combined ultrasound and mild heat (UH) and traditional thermal pasteurization (TP) were
employed to inactivate thermoacidophilic B. subtilis suspended in Chinese bayberry juice …

To allow a widespread commercialization of sugarcane juice it is necessary to develop an
effective preservation method. For that, thermosonication was evaluated as an alternative …