In recent years, consumers have been demanding convenient and healthy foods which have
'fresh-like'characteristics while still being safe and a long shelf-life. These requirements are …

Featured Application This review discusses recent developments in the field of pulsed light
processing. Various aspects of recent PL applications are discussed. This review shall form …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

Background Alternative methods of pasteurization have gained relevance in the food
industry. Nowadays there are new technologies that offer options for food processing to …

Background New technologies of non-thermal disinfection such as pulsed light (PL) have
emerged lately as an alternative to traditional (thermal and chemical) disinfection and …

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 …

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 …

The inactivation kinetics of Escherichia coli (MTCC 433) inoculated in the tender coconut
water, orange and pineapple juice was investigated using a laboratory model continuous …

Despite the constant development of novel thermal and nonthermal technologies,
knowledge on the mechanisms of microbial inactivation is still very limited. Technologies …

The aim of this study was to evaluate the effect of ultrasound (US)(600 W, 20 kHz and 95.2
μm wave amplitude; 10 or 30 min at 20, 30 or 44±1° C) and pulsed light (PL)(Xenon lamp; 3 …