Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review
NIM Nawawi, G Ijod, SSJ Senevirathna… - Food Science and …, 2023 - Springer
Strawberry (Fragaria ananassa) is rich in bioactive compounds with high antioxidant activity.
High pressure processing (HPP) is an efficient alternative to preserve these bioactive …
High pressure processing (HPP) is an efficient alternative to preserve these bioactive …
High pressure processing of fruit beverages: A recent trend
R Waghmare - Food and Humanity, 2024 - Elsevier
Consumers demand fresh like convenient food products with greater nutritional and
functional properties. Therefore, food researchers have shown interest towards novel non …
functional properties. Therefore, food researchers have shown interest towards novel non …
Biopreservation of Beverages
SP Biki, E Garcia-Gutierrez - Novel Approaches in Biopreservation …, 2024 - taylorfrancis.com
Beverage products are drinkable liquids that are not water. As nutritious environments,
beverages are susceptible of microbial spoilage, leading to safety compromises and …
beverages are susceptible of microbial spoilage, leading to safety compromises and …
Applications of Cold Plasma in Food
R Salunke, M Athokpam, S Arya… - Future Crops and … - taylorfrancis.com
Cold plasma, a partially ionized gas provided at low temperatures, has appeared as a
potential nonthermal method for processing food and with a range of applications in food …
potential nonthermal method for processing food and with a range of applications in food …