Current consumption trends indicate a clear increased interest in more natural, nutritious
and healthier foods. Accordingly, natural fruits and vegetables (F&V) based beverages …

The research aimed to preserve jackfruit and produce value-added food products to address
the seasonal availability of jackfruit, which often results in significant waste. Due to its limited …

Watermelon (Citrullus lanatus) consists of high moisture content and is favoured for its juice
products. The popular fruit has a tempting taste, sweet aroma and attractive flesh colour. It is …

Fresh-cut fruits and vegetables are the main sources of foodborne illness outbreaks with
implicated pathogens such as Escherichia coli O157: H7, Salmonella, and Listeria …

The shelf life using the microbial safety, nutritional and sensory characteristics of non-
industrial fresh mango juice (NFMJ) was measured. NFMJ could be safely drunk within 8, 4 …

Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit
juices to encourage the consumption of health-promoting foods. In this study, the influence …

In this experiment, we studied the effect of poly (lactic acid)/poly (butylene adipate-co-
terephthalate)(PLA/PBAT) blend films on the efficiency of passion fruit preservation at 20° C …

Black chokeberries are a valuable source of anthocyanins and other phenolic compounds,
but they are underutilized due to their unpalatable astringent taste. The aim of this study was …

The effect of infrared radiation (IR) on the physicochemical characteristics, pectin
methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity …

The high decaying tendency of date palm juice limited its manifold application. Here, we
developed a preservation technique for concentrated juice and formulated ready to serve …