Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables
are described around the world. Fruit and vegetables and lactic fermented products both …

Beverage industry for its fruit juice products and fruit softening has been using cell wall
degrading enzymes such as pectinases, cellulases, and proteases. The pectin in the middle …

The effect of microwave heating (MH, 65 and 75° C for 15, 30, and 60 s) on the bioactive
compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) …

Background: Phytochemical, bioactive and nutraceutical compounds are terms usually
found in the scientific literature related to natural compounds found in plants linked to health …

Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs
commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric …

Salmorejo is a tomato–oil cold puree commercialized as a “fresh-like” product requiring mild
pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study …

Dielectric heating is one of the most promising alternatives to conventional thermal treatment
of fluid foods. Higher thermal efficiency and better heating uniformity of radio frequency and …

The effect of microwave (MW) treatment with different power densities (4.4, 7.7, and 11.0
W/g) on polyphenol oxidase (PPO) and pectin methyl esterase (PME) inactivation in peach …

This review discusses the importance of food coloring in determining consumer food
preferences and the factors that can affect the color of food. It emphasizes the significance of …