The consumption of pomegranate juice (PJ) has increased substantially since scientific
literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial …

In the food industry, browning and colour alteration are usually the main problems to solve in
red juices. In an attempt to ease complications due to pomegranate juice processing, the …

Sweet pomegranates (Punica granatum L. cv Mollar de Elche) were cold-stored for 90 days.
Curing at 33° C and 95% RH for 3 days before continuous storage at 2 or 5° C and 95% RH …

The effects of two heat processes LTP (low-temperature pasteurization: 65° C, 30 s) and
HTP (high-temperature pasteurization: 90° C, 5 s) on color quality of pasteurized cloudy and …

Heat treatments have been used to extend storability of several fruits, although no
information is available about their effects on nutritive and functional properties in …

Inactivation of microorganisms and its kinetic model of high hydrostatic pressure (HHP)
processing of cloudy pomegranate juice at different pressures (300 and 400 MPa) and …

Pomegranate juice (PJ) samples were produced with three different pressing programs:(1)
1.2–4.8 bar for 25min,(2) 1.2–2.4 bar for 15min and (3) 1.2–1.8 bar for 5.5 min. Respective …

The effect of two extraction methods of pomegranate juice on its quality and stability was
evaluated. The first method consisted of separation of the seeds from fruits and …

The physicochemical and technofunctional properties and antioxidant capacity of freeze-
dried “Wonderful” pomegranate juice powder (PJP), produced with different carrier agents …

The study explores the pasteurization condition of pomegranate juice using pulsed light (PL)
treatment within a fluence domain of 312–2988 J cm− 2. A 5-log reduction (microbial safety) …