Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in
determining the physical and nutritional properties of fruit-and vegetable-based products. An …

Abstract (Ultra) high-pressure homogenization ((U) HPH) is one of the emerging
technologies being studied and developed for various applications in the food industry.(U) …

High pressure homogenization (HPH) is a non-thermal technology that has been widely
studied as a partial or total substitute for thermal food processing. Although the aspect of …

Ultrasound is a non-conventional processing technology, which can be used not only for
food preservation, but also to improve its properties and quality. This study evaluated the …

The present work evaluated the effect of high-power ultrasonication on the structure and
properties of guava juice. The microstructure, concentration of lycopene, in vitro accessibility …

The effect of high pressure homogenization (HPH) on functional and rheological properties
of hazelnut meal proteins was investigated. Hazelnut meal proteins were extracted from …

The effect of roasting, high-pressure homogenization HPH and thermal treatment on peanut
milk and its oil bodies OBs was evaluated. Full-fat peanut milk samples were obtained using …

High pressure homogenization (HPH) is a non-thermal technology that has been widely
studied as a partial or total substitute for the thermal processing of food. Although microbial …

Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because
of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as …

In this study, effect of high pressure homogenization (HPH) on the physical and chemical
properties of Ottoman Strawberry juice was investigated. The juice was processed at two …