Exotic fruits play a vital role in human diet due to the presence of bioactive compounds.
Recent research shows the importance of phytochemicals and antioxidants in human health …

Thermal pasteurization is a well known and old technique for reducing the microbial count of
foods. Traditional thermal processing, however, can destroy heat-sensitive nutrients and …

Consumer demand for safe and nutritious fruit juices has led to the development of a
number of non thermal food preservation techniques. Recent research has highlighted the …

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 …

Salmonella is one of the major causes of foodborne illnesses in United States and many
other parts of the world. The ubiquitous nature of the organisms and innumerous serotypes …

Supercritical pasteurisation is receiving increasing attention as an alternative technology for
foodstuff pasteurisation, but often the possible effects on the perceptible quality are not …

Pulsed electric field (PEF) technology has been used for the inactivation of microorganisms
and to prevent flavor loss in liquid foods and beverages in place of thermal pasteurization …

Rapid expansion of research on the development of novel food processes in the past
decade has resulted in novel processes drawn from fields outside the traditional parameters …

The inactivation of Escherichia coli in cloudy apple juice by dense phase carbon dioxide
(DPCD) was investigated. With CO2 at 20 MPa and 37° C or at 30 MPa and 42° C, the …

During the pandemic of coronavirus disease 2019, the fact that frozen foods can carry the
relevant virus raises concerns about the microbial safety of cold-chain foods. As a non …