High-pressure processing (HPP) is a novel technology for the production of minimally
processed food products with better retention of the natural aroma, fresh-like taste, additive …

Enzymatic browning is associated to the colour alteration and phenolic degradation of
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …

Polyphenoloxidase (PPO) and peroxidase (POD) are enzymes that need to be inactivated or
inhibited in order to avoid undesirable browning reactions and the loss of sensorial or …

High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold
plasma (CP) are emerging technologies that have already found application in the food …

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 …

Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …

Thermal processing (TP) and high hydrostatic pressure (HHP) are two important puree
processing methods. In this study, the polyphenol oxidase (PPO) and β-glucosidase …

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 …

The activity of endogenous deteriorative enzymes together with microbial growth (with
associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions …

In the last 2 decades high‐pressure processing (HPP) has established itself as one of the
most suitable nonthermal technologies applied to fruit products for the extension of shelf‐life …