Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

Enzymatic browning is associated to the colour alteration and phenolic degradation of
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …

High hydrostatic pressure (HHP) processing as a novel non-thermal method has shown
great potential in producing microbiologically safer products while maintaining the natural …

Polyphenol oxidase, a copper-containing metalloprotein, catalyzes the oxidation of phenolic
compounds to quinones, which produce brown pigments in wounded tissues. This …

High-pressure processing (HPP) entails the pasteurization of food using pressure in the 100–
600 MPa range, which results in a reduction of microbial loads and thus extends the shelf …

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 …

The suitability of probiotic cultures as fruit juice supplements was examined by assessing
their acid tolerance and technological robustness. Survival of Lactobacillus and …

The activity of endogenous deteriorative enzymes together with microbial growth (with
associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions …

In the last 2 decades high‐pressure processing (HPP) has established itself as one of the
most suitable nonthermal technologies applied to fruit products for the extension of shelf‐life …

The impact of low-oxygen spiral-filter press technology combined with thermal
pasteurization (TP), pulsed electric field (PEF) and high pressure processing (HPP) on …