The sugarcane (Saccharum officinarum L.) juice, a beverage with fascinating track record of
health promoting potential, loaded with phenolics, flavonoids, the bioactives, is capable of …

Melons (Cucumis melo L.) are highly popular due to its delicate and delightful flavor in the
worldwide. However, the flavor of the melon juice was easily affected by thermal treatments …

Fruit juices are popular beverages that provide various health benefits due to their rich
nutritional profile, but they are prone to microbial spoilage and quality deterioration. Thermal …

In recent years, consumers have increasingly demanded nutritious, healthy, and fresh-like
food products with high organoleptic quality. Watermelon is rich in water, which is 92 …

Abstract Apple‐grape juice blend (50: 50) were subjected to blanching (thermal), high
temperature‐short time (72° C: 15 s), ultra‐sonication (5 & 10 min), thermo‐ultrasound (5 …

Sonication is an emerging food processing technology that is recognised as a potential
technique for improvement in the quality of fruit juice, while maintaining most of its sensory …

Ultrasonics is one of the developing technologies which is being studied extensively on
different food commodities. Our aim was to study the effect of sonication and chemical …

Processing technique and storage conditions are the main factors that affect the
phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the …

The health benefits of blended functional drinks make them popular among consumers and
a highly profitable product sector. In this study, the compositions of peach juice, plum juice …

Thermal processing is considered one of the oldest techniques for preservation. Hence it
possesses many limitations and causes degradation of bioactive compounds which inspire …