Novel nonthermal processes, such as high hydrostatic pressure (HHP), pulsed electric fields
(PEFs), ionizing radiation and ultrasonication, are able to inactivate microorganisms at …

The literature on the content and stability of vitamin C (ascorbic acid, AA) in citrus juices in
relation to industrial practices is reviewed. The role of vitamin C from citrus juices in human …

Fresh food products can be processed using UV light as a germicidal medium to reduce the
food-borne microbial load. Water has been treated with UV light to obtain drinking water for …

The importance of food packaging hardly needs emphasizing since only a handful of foods
are sold in an unpackaged state. With an increasing focus on sustainability and cost …

Fruit juices can be processed using ultraviolet (UV-C) light to reduce the number of
microorganisms. The UV-C wavelength of 254 nm is used for the disinfection and has a …

Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 μs on the quality of orange juice
were investigated and compared with those of heat pasteurization at 94.6° C for 30 s. The …

This chapter reviews physical methods of food preservation, including dehydration (using
heat and freeze-drying), cool storage, the use of controlled or modified atmospheres, cold …

The new edition of this highly acclaimed reference provides comprehensive and current
information on a wide variety of fruits and processes. Revised and updated by an …

Since sulphur dioxide (SO2) is associated with health risks, the wine industry endeavours to
reduce SO2 levels in wines with new innovative techniques. The aim of this study was …

The aim of this study was to investigate the interference of polyethylene microplastics (MPs)
on ultraviolet irradiation/hydrogen peroxide (UV/H 2 O 2) and ozonation processes in the …