Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as
they affect wine quality. This situation is worse in warm areas affected by global warming …

Fruit juices are a rich source of the bioactive compounds. Most fruit juices are rich in vitamins
and organic acids that are easily absorbed by the human body. However, improper …

The effect of pulsed light (PL) on numerous important quality characteristics of pineapple
juice was studied and compared with untreated and thermally pasteurised samples. The …

Consumer growing demands for high-quality and safe food and beverages have stimulated
the interest in alternative preservation technologies. Short-wavelength ultraviolet light (UV …

In the current work, the impact of conventional pasteurization and thermosonication (TS) on
the microbial populations, antioxidant activity and quality parameters of fermented green …

In the current study, the influence of heat and thermosonication on the physico-chemical
(cloudiness value, ascorbic acid content, pH, total soluble solid (TSS), titratable acidity (TA) …

The aim of this work was to study the effect of power ultrasound (PUS) application on
physicochemical, antioxidant, and microbiological properties of a juice blend from oranges …

Continuous flow pulsed light (PL) system was designed and fabricated with a residence time
of 3.5 s at a flow rate of 100 ml/min to study the effect on microbial quality of the fruit juice …

Ten strains of each of Listeria monocytogenes (BHI & TSB-D), Escherichia coli (TSB-D),
Lactiplantibacillus plantarum (MRS) and Saccharomyces cerevisiae (MEA) were exposed to …

Abstract Ready‐to‐drink (RTD) mango beverage enriched with short‐chain
fructooligosaccharides (scFOS) was developed to reduce added sugar and incorporate a …