Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of
antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer …

Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

Strong interest of consumers in acquiring minimally processed foods that conserve the
different micronutrients has raised the need to study the effect of food processing methods …

As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits
provide a high level of phenolics and have many beneficial effects on human health. The …

The consumption of pomegranate juice (PJ) has increased substantially since scientific
literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial …

The aim of this study was to investigate the impact of lactic acid bacteria fermentation on
color expression and antioxidant activity of strawberry juice from the perspective of phenolic …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

Abstract In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich
indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary …

Conventional thermal pasteurisation (90° C and 30 s), high pressure processing (HPP: 600
MPa, 4° C and 300 s), ultrasound processing (US: 50° C, 750 W and 36 min) and microwave …

This study investigates the effect of high hydrostatic pressure, also known as high pressure
processing (HPP), on microbial inactivation and changes in physicochemical characteristics …