[HTML][HTML] Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety
Emerging non-thermal technologies for enhancing shelf life and food safety have
revolutionized the food processing sector. Adopting different non-thermal techniques like …
revolutionized the food processing sector. Adopting different non-thermal techniques like …
[HTML][HTML] Application of ultrasonic technology in postharvested fruits and vegetables storage: A review
It has been an important research topic and a serious applicable issue to extend storage
time of fruits and vegetables using advanced scientific and effective technology. Among …
time of fruits and vegetables using advanced scientific and effective technology. Among …
Thermal treatments for fruit and vegetable juices and beverages: A literature overview
L Petruzzi, D Campaniello, B Speranza… - … reviews in food …, 2017 - Wiley Online Library
Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …
currently being the most cost‐effective means ensuring microbial safety and enzyme …
Revisiting non-thermal food processing and preservation methods—Action mechanisms, pros and cons: A technological update (2016–2021)
The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …
associated with thermal food processing methods, for instance, high operational costs and …
Novel technologies to improve food safety and quality
M Morales-de la Peña, J Welti-Chanes… - Current opinion in food …, 2019 - Elsevier
Highlights•Nonthermal technologies produce safe and high-quality foods.•Nonthermal
technologies are more energy-efficient than conventional treatments.•Nonthermal …
technologies are more energy-efficient than conventional treatments.•Nonthermal …
High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity
The objective of the study was to investigate the effect of high-intensity ultrasound
processing (0, 4, 8, 12 and 16 min at 400 W, 25 kHz frequency) on the total phenolics …
processing (0, 4, 8, 12 and 16 min at 400 W, 25 kHz frequency) on the total phenolics …
Factors affecting aroma compounds in orange juice and their sensory perception: A review
X Pan, S Bi, F Lao, J Wu - Food Research International, 2023 - Elsevier
Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas
and high nutritional value. Aromas, contributed by free and bound aroma compounds, are …
and high nutritional value. Aromas, contributed by free and bound aroma compounds, are …
Nonthermal technologies for fruit and vegetable juices and beverages: Overview and advances
A Bevilacqua, L Petruzzi, M Perricone… - … Reviews in Food …, 2018 - Wiley Online Library
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 …
processing systems that minimally modify sensory, nutritional, and functional properties of …
Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing
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 …
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …
Novel thermal and non-thermal processing of watermelon juice
Background Watermelon juice has gained a lot of consumer interest in recent years due to
its richness in phytochemical lycopene and its high antioxidant activity. The water activity of …
its richness in phytochemical lycopene and its high antioxidant activity. The water activity of …