Background Alternative methods of pasteurization have gained relevance in the food
industry. Nowadays there are new technologies that offer options for food processing to …

This paper provides a capsule overview of recent experimental studies dealing with the
drying of a large assortment of tropical and subtropical fruits, also called “exotic” fruits. The …

Enzymatic browning is the second largest cause of quality loss in fruits and vegetables.
Methods to prevent browning are the subject of a great deal of research in the field of the …

The use of thermosonication (TS) technique to preserve the qualities of fruit juice as an
alternative to conventional pasteurization has attracted research interest in recent times. In …

Blanching is an essential step before processing of agricultural products as it can inactivate
enzymes that cause undesirable changes. However, the widely used traditional hot water …

Food provides humans with more than just energy and nutrients, addressing both vital
needs and pleasure. Food habits are determined by a wide range of factors, from sensorial …

The main aim of this work was to evaluate the effect of high-intensity ultrasound (US) on the
drying kinetics of orange peel as well as its influence on the microstructural changes …

The thermosonication processing has been evaluated as a smart alternative to overcoming
the heat treatment limitations associated with longer holding times at high temperatures. In …

Traditional thermal processing technologies are widely used to extend the shelf life of fruit
juices. However, its detrimental effect on the nutritional and sensory properties of fruit juices …

Food products undergo enzymatic and non-enzymatic browning due to reactions among
amino acids and proteins with simple/complex carbohydrate, oxidized phenolic clusters, and …