Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

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

High hydrostatic pressure is an emerging non-thermal technology that can achieve the same
standards of food safety as those of heat pasteurization and meet consumer requirements …

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 …

Recent social, economic, and technological evolutions have impacted consumption habits.
The new consumer is more rational, more connected and demanding with products, more …

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 …

This study investigates the effect of high hydrostatic pressure, also known as high pressure
processing (HPP), on microbial inactivation and changes in physicochemical characteristics …

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) …

Conventional thermal processes have been very reliable in offering safe sterilized meat
products, but some of those products are of questionable overall quality. Flavor, aroma, and …