The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In
commercial fruit juice production, a variety of approaches are applied to inactivate …

Background The inherent acidity of fruit products acts as a hurdle to microbial growth;
however, enzymatic stability is still a concern for its shelf-life. In the last two decades, the fruit …

Abstract Characterization, pasteurization and storage are essential steps in fruit juice
processing. Watermelon, pineapple, and mango juices were pasteurized at 80±2° C and …

Ultrasonic treatment is an emerging food processing technology that has growing interest
among health-conscious consumers. Freshly squeezed Chokanan mango juice was …

The present study aims to develop the new composite films by blending Konjac
glucomannan (KGM) and pullulan with different ratios and concentrations. The structural …

A blend of apple and cranberry juice was processed by a combination of a light-based
technology (ultraviolet light (UV)(5.3 J/cm2) or high intensity light pulses (HILP)(3.3 J/cm2) in …

Ultraviolet-c treatment is an emerging food processing technology for health-conscious
consumers. Freshly squeezed Chokanan mango juice was exposed to UV-C light (for 15, 30 …

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 objective of this study was to evaluate the effectiveness of high pressure processing
(HPP), ultrasound (US) and pulsed electric fields (PEF) for the pasteurization of strawberry …

Blueberries have received considerable attention due to their content of health promoting
compounds such as polyphenols and anthocyanins. Thermal processing is known to cause …