Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of
antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

This paper provides an overview of alternatives to conventional thermal treatments and a
review of the literature on fruit-juice processing for three key operations in fruit-juice …

This work aims to enhance the flavor of functional cucumber juice using herbal extracts of
peppermint, basil, lavender, and lemongrass ethanolic extracts and extend its lifetime by …

In this study dragon fruit juice was subjected to lacto-fermentation for 48 h at 37° C using
Lactobacillus plantarum FBS05. The antibacterial and antioxidant activity were evaluated …

Polyphenols are a group of active ingredients in olive oil, and have been reported to exhibit
antioxidant activity. Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella …

Traditional thermal techniques may cause losses in nutritional quality and phytochemical
contents, and also in physicochemical, rheological, and organoleptic properties of …

The main objective of this study was to investigate the combined effect of microwave (MW)
treatment (2450 MH z for 120 s), ultrasonication (US)(24 KH z, 20° C for 20 min) and …

Sugarcane juice is a proven health‐promoting drink having a substantial amount of
polyphenols, antioxidants, and functional nutrients known to prevent several ailments …

The aim of this study was to evaluate the potential of adding fermented cantaloupe juice at
different concentrations to extend the shelf life of fresh cantaloupe juice stored at 8° C for six …