Food is subjected to various thermal treatments during processes to enhance its shelf-life.
But these thermal treatments may result in deterioration of the nutritional and sensory …

Extending shelf life of food products is a major concern of the producers, and the food
industry requires 'greener'alternatives to the current technologies. Ozone-based food …

Background Commercial heat sterilization has been used in the food industry for decades to
produce safe foods. However, this technology can have potential detrimental effects on the …

The use of thermosonication (TS) technique to preserve the qualities of fruit juice as an
alternative to conventional pasteurization has attracted research interest in recent times. In …

This paper provides an overview of alternatives to conventional thermal treatments and a
review of the literature on fruit-juice processing for three key operations in fruit-juice …

Increasing the bioavailability of bioactive ingredients in foods, mainly phenolic compounds,
is essential for enhancing health status and preventing chronic diseases. However, the …

Food is the basic necessity for life that always motivated man for its preservation and making
it available for an extended period. Food scientists always tried to preserve it with minimum …

Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which
cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an …

The inactivation kinetics of Escherichia coli O157: H7 (CECT 4972) and Listeria
monocytogenes (CECT 4032) inoculated in apple juice were evaluated under conventional …

The goal of this research was to investigate the effects of the ozone treatment (OT) to raw
cream on the physicochemical, microbiological, thermal, and oxidative properties of butter …