Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

Background Kiwifruit is a worldwide appreciated fruit with significant economic and
nutritionally importance. Its industrial processing generates high amount of waste, which …

The purpose of this study is to review the effects of High Hydrostatic Pressure Processing
(HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…) …

Fruits and fruit products are an essential part of the human diet. Their health benefits are
directly related to their content of valuable bioactive compounds, such as polyphenols …

The purpose of this article is to review and discuss the factors affecting high pressure
processing (HPP) in juices and beverages. The inactivation of microorganisms by HPP …

Modern consumers have been paying attention to safe, nutritious, and minimally processed
foods with fresh-like quality attributes. Fruits and vegetable products are the storehouses of …

Background Low‐temperature drying is considered to be a promising technique for food
processing. It preserves thermolabile compounds and might be intensified by acoustic …

This study investigated the prospect of producing cloud-stable orange-based juice by
combining high-pressure processing (HPP) with a natural kiwifruit pectin methylesterase …

High‐pressure processing (HPP) is a method of food preservation where food is processed
under extremely high pressure, leading to the inhibition of bacteria and enzymes and …

In the present study, a novel material rotator was designed to evaluate the possibilities to
improve radio frequency (RF) heating uniformity in raisins. The rotator provided a means to …