[HTML][HTML] Tangerine, banana and pomegranate peels valorisation for sustainable environment: A review
A El Barnossi, F Moussaid, AI Housseini - Biotechnology Reports, 2021 - Elsevier
Over the last decade the world has been generating a high quantity of tangerine peel waste
(TPW), pomegranate peel waste (PPW) and banana peel waste (BPW). These peels have …
(TPW), pomegranate peel waste (PPW) and banana peel waste (BPW). These peels have …
Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design
Pulsed light (PL) is a polychromatic radiation‐based technology, among many other non‐
thermal processing techniques. The microbiological lethality of the PL technique has been …
thermal processing techniques. The microbiological lethality of the PL technique has been …
Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality
Abstract Characterization, pasteurization and storage are essential steps in fruit juice
processing. Watermelon, pineapple, and mango juices were pasteurized at 80±2° C and …
processing. Watermelon, pineapple, and mango juices were pasteurized at 80±2° C and …
[HTML][HTML] The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review
Q Song, R Li, X Song, MP Clausen, V Orlien… - Food Research …, 2022 - Elsevier
Increasing consumer demand for high-quality, additive-free fruit and vegetable products with
'fresh-like'sensory properties has led to the development of novel 'minimal processing' …
'fresh-like'sensory properties has led to the development of novel 'minimal processing' …
Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice
The effect of pulsed light (PL) on numerous important quality characteristics of pineapple
juice was studied and compared with untreated and thermally pasteurised samples. The …
juice was studied and compared with untreated and thermally pasteurised samples. The …
Impact of high-pressure treatments on enzyme activity of fruit-based beverages: an overview
U Roobab, A Abida, R Afzal, GM Madni… - … Journal of Food …, 2022 - academic.oup.com
With an ever-increasing demand for clean label products, there is a greater need for efficient
and environmentally friendly processes to compete the conventional thermal or chemical …
and environmentally friendly processes to compete the conventional thermal or chemical …
Impact of thermosonication processing on food quality and safety: A review
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 …
the heat treatment limitations associated with longer holding times at high temperatures. In …
[HTML][HTML] Effect of ultraviolet and pulsed light treatments on ascorbic acid content in fruit juices-A review of the degradation mechanism
Ascorbic acid (AA) is a highly sensitive nutrient, which degrades at high temperatures (> 60°
C), in the presence of metal ions and oxygen. There is a dearth of studies on the effect of …
C), in the presence of metal ions and oxygen. There is a dearth of studies on the effect of …
Effect of pasteurization by moderate intensity pulsed electric fields (PEF) treatment compared to thermal treatment on quality attributes of fresh orange juice
RAH Timmermans, WSU Roland, K van Kekem… - Foods, 2022 - mdpi.com
Novel pulsed electric field (PEF) process conditions at moderate electric field strength and
long pulse duration have recently been established to obtain microbial inactivation. In this …
long pulse duration have recently been established to obtain microbial inactivation. In this …
Changes in quality attributes of coconut water treated with UV-radiation and nisin during cold storage: Kinetics modelling and shelf-life prediction
Exploring the innovative combination of UV radiation and nisin treatment for enhancing the
shelf life and quality of coconut water (CW) offers promising avenues for sustainable …
shelf life and quality of coconut water (CW) offers promising avenues for sustainable …