Research on the content of polyphenolic compounds in fruits and vegetables, the extraction
of bioactive compounds, and the study of their impact on the human body has received …

Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat
treatment, which typically requires prolonged exposure to high temperatures. This technique …

Jujubes, known for their bioactive compounds, are underutilized due to their unappealing
dry qualities with lingering bitterness, and short shelf-life when fresh. Co-fermented jujube …

The effect of pulsed light (PL)(exposed at 2988 J· cm− 2) and thermal pasteurization
(TP)(95° C| 3 min) conditions on the shelf-life of pomegranate juice was studied while …

This study explored the effect of thermosonication on the nutritional properties of lapsi
(Choerospondias axillaris) fruit juice. The intent of the present investigation was to process …

This study evaluated the efficiency of UV radiation doses (4.68–149.76 J/cm2) and nisin (50–
200 ppm) and their combination in comparison with thermal pasteurization on the microbial …

Ultrasound combined with high temperatures (thermosonication) is an alternative to thermal
treatments applied for juice preservation purposes. Blend juices, such as orange-carrot …

Novel strategies to improve the value of fruit juice like thermosonication (TS) are recently
attracting research attention. African mango (Irvingia gabonensis) juice processed by …

This study evaluated the changes of enzymes and quality properties of passion fruit juice
juicing with (PFJ-1) and without seeds (PFJ-2) treated by high-pressure processing (HPP …

The effects of dynamic high-pressure microfluidization (DHPM at 400 MPa) and heat
treatment (HT) on the microbial inactivation, quality parameters, and flavor components of …