The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In
commercial fruit juice production, a variety of approaches are applied to inactivate …

Fresh juices are highly popular beverages in the global food market. They are perceived as
wholesome, nutritious, all‐day beverages. For a fast growing category of premium juice …

Although atmospheric cold plasma is well known for nonthermal inactivation of
microorganisms on surfaces, few studies examine its application to liquid food within a …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

During the last decades pulsed electric field (PEF) processing received considerable
attention due to its potential to enhance food products or create alternatives to conventional …

The impact of low-oxygen spiral-filter press technology combined with thermal
pasteurization (TP), pulsed electric field (PEF) and high pressure processing (HPP) on …

Abstract Effects of extremely low frequency pulsed electric field (ELF-PEF) on the total
volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), total …

The correlation of carotenoid changes with colour degradation of pasteurised single strength
orange juice was investigated at 20, 28, 35 and 42° C for a total of 32 weeks of storage …

Nonthermal processing technologies have focused on the production of safe, fresh-like and
high quality food products very much in line with current consumer demands. It is a high …

In view of understanding colour instability of pasteurised orange juice during storage, to the
best of our knowledge, this study reports for the first time in a systematic and quantitative …