Abstract Background 5-Hydroxymethylfurfural (5-HMF) is a neo-formed contaminant arising
in foods during thermal processing, especially under acidic conditions. Exposure to 5-HMF …

Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because
of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as …

The concentration of pomegranate juice and the corresponding effect of membrane wetting
was studied through the non-thermal Osmotic Distillation technique using flat sheet PVDF …

Background Ohmic heating (OH), an alternative technique to conventional heating method,
is a process in which food acts as an electrical resistor and converts electrical energy into …

Highlights•Low-pressure osmotic-based membrane is suitable for liquid food
concentration.•Salt back diffusion and low osmotic gradient are major phenomena impeding …

The commercial future of any food and its ingredients is mostly determined by consumer
perceptions and preferences following their lifestyle. However, health‐conscious and …

Abstract The verjuice sample (14.5±0.2% total soluble solid [TSS] content) was concentrated
(at 102±2° C evaporation temperature) until reach 50% TSS content by applying ohmic …

Ohmic heating-assisted extraction has emerged as an effective method preferred in recent
years. This extraction method is affected by experimental factors such as temperature …

Sour cherry juice was concentrated to 65% TSS content by using ohmic heating assisted
vacuum evaporation (OVE) at voltage gradients (10, 12, 14 V/cm) and vacuum evaporation …

Sour cherry juice (SJ) having total soluble solid (TSS) content of 19.2% was concentrated to
65% TSS by applying vacuum ohmic evaporation (VOE) and vacuum evaporation (VE) …