Fruit juices and their concentrates are popular drinks consumed by people of all ages for
their sensory and nutritional qualities. In this paper, the physicochemical and rheological …

In this work, cashew gum (CG) and gelatin (GE) complexation was explored to encapsulate
green coffee oil (GCO), rich in cafestol and kahweol, for use as ingredient in fruit juice. The …

The objective was to analyze the phenolic composition, antioxidant capacity, and physical
characteristics of 10 blackcurrant cultivars, their juices, and the enzymatic inhibition of …

Electrodialysis with bipolar membranes (EDBM) recently shown promising outcomes as a
novel green technology to deacidify cranberry juice without altering its polyphenolic …

The rheological behavior and thermophysical properties (density, specific heat, and thermal
conductivity) were experimentally determined as function of temperature (1–66° C) and solid …

This work studies the role of dispersing and dispersed phases in the rheological properties
of fruit juices during concentration operations. A special focus was given to the behavior of …

This study aimed to determine the thermophysical properties and antioxidant capacity of
buriti pulp with concentrations of 7, 9, 11, 13, and 15° Brix. Total solids and moisture content …

In this study, we evaluated the effect of addition of non-volatile compounds (sodium sulfite,
tartaric acid, tannin, and glucose) on the rheological properties, release of aroma …

The blue butterfly pea (Clitoria ternatea L.) flowers have been traditionally used as food
colorants and source of anthocyanins and other flavonoids, particularly as antioxidants …

Sugar solutions such as sucrose, glucose and fructose are often used in osmotic
dehydration processes. Thus, the experimental determination of their thermophysical …