The use of non-thermal processing technologies has been on the surge due to ever
increasing demand for highest quality convenient foods containing the natural taste & flavor …

Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in
determining the physical and nutritional properties of fruit-and vegetable-based products. An …

Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

Abstract Changes in consumer eating habits, health concerns, and convenient and practical
foods have led to an increased demand for fruit and vegetable products. Food safety is …

Influence of ultrasound treatment on microorganisms and the quality of modified
atmospheric packaged fresh-cut cucumber during storage were investigated. Fresh-cut …

The use of new or non-conventional technologies widens the food processing innovation
possibilities. Among technologies with a potential application, high intensity ultrasonics has …

The demand for the production of high quality and safe food products has been ever
increasing. Consequently, the industry is looking for novel technologies in food processing …

The demand for convenience foods of the highest quality in terms of natural flavor and taste,
and which are free from additives and preservatives, has spurred the need for the …

Minimally processed fresh produce is one of the fastest growing segments of the food
industry due to consumer demand for fresh, healthy, and convenient foods. However …

The present work investigates how ultrasound pretreatment modulates the effects of osmotic
dehydration (OD) on the water state and microstructure of kiwifruit. Kiwifruit slices (10 mm …