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 …

Thermosonication: An alternative processing for fruit and vegetable juices

LM Anaya-Esparza, RM Velázquez-Estrada… - Trends in Food Science …, 2017 - Elsevier
Background Alternative methods of pasteurization have gained relevance in the food
industry. Nowadays there are new technologies that offer options for food processing to …

[HTML][HTML] Applications of ultrasound in processing of liquid foods: A review

L Paniwnyk - Ultrasonics Sonochemistry, 2017 - Elsevier
Ultrasonic processing of a variety of liquids, drinks and beverages has generated much
interest with published literature papers increasing within this area in recent years. Benefits …

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 …

Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility

SS Campoli, ML Rojas, JEPG do Amaral… - Food Chemistry, 2018 - Elsevier
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 …

Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and …

C Jiménez-Sánchez, J Lozano-Sánchez… - Critical reviews in …, 2017 - Taylor & Francis
Traditional thermal techniques may cause losses in nutritional quality and phytochemical
contents, and also in physicochemical, rheological, and organoleptic properties of …

Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar

AR Jambrak, M Šimunek, S Evačić, K Markov… - Ultrasonics, 2018 - Elsevier
The purpose of this study was to investigate the effect of non-thermal technology, high power
ultrasound (HPU) on inactivation of Aspergillus ochraceus 318, Penicillium expansum 565 …

Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: A review

F Salehi - International Journal of Food Properties, 2020 - Taylor & Francis
In recent years, the consumers' demands for fruit and vegetable juices (FVJ), such as higher
nutritive values, minimal processing and high quality have been growing rapidly. Sonication …

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

A Sulaiman, M Farid, FVM Silva - Food Science and …, 2017 - journals.sagepub.com
Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible
to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this …

[HTML][HTML] Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented …

AE Alcántara-Zavala… - Ultrasonics …, 2021 - Elsevier
The aim of this study was to evaluate thermosonication as an alternative method for the
pasteurization of pulque in order to improve its shelf life and retain its quality parameters …