Background Increasing living standards and improvement of purchase empowerment has
led to consume packed and ready made fruits and vegetables. Also awareness of the health …

Colour is an important quality attribute in the food and bioprocess industries, and it
influences consumer's choice and preferences. Food colour is governed by the chemical …

Understanding the influence of processing operations such as drying/dehydration, canning,
extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the …

The present study was undertaken to assess the effect of high pressure treatments and
conventional thermal processing on antioxidant activity, levels of key antioxidant groups …

Fresh juices are highly popular beverages in the global food market. They are perceived as
wholesome, nutritious, all‐day beverages. For a fast growing category of premium juice …

This study was carried out to investigate the impact of high pressure processing (HPP) at
different pressure (200, 400 and 600MPa) and treatment times (5, 9 and 15min) on ascorbic …

Consumers demand foods that are easy to consume and that are of high nutritional and
sensory quality. Therefore, they appreciate the similarity of minimally processed products to …

The aim of the present study was to evaluate the effect high hydrostatic pressure (HHP)
processing (350–550MPa for 30, 90 and 150s) on microbial quality as well as physico …

Thermosonication has been successfully tested in food for microbial inactivation; however,
changes in bioactive compounds and shelf-life of treated products have not been thoroughly …

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 …