A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages
H Zia, A Slatnar, T Košmerl, M Korošec - Frontiers in Food Science …, 2024 - frontiersin.org
Alternatives to the conventional thermal processing (TT) of food are an area of research that
has grown tremendously in recent decades. The impact of these alternative techniques on …
has grown tremendously in recent decades. The impact of these alternative techniques on …
High-pressure carbon dioxide (HPCD): Impact on the quality of fruit juices and inactivation of spores and enzymes
LL Liossi, C Heckler, AS Sant'Ana - Food Research International, 2024 - Elsevier
Ensuring microbiological safety in fruit juices while maintaining their nutritional and sensory
qualities remains a significant challenge in food processing. Traditional thermal methods …
qualities remains a significant challenge in food processing. Traditional thermal methods …
A kinetic approach to explain hydroxymethylfurfural and furfural formations induced by Maillard, caramelization, and ascorbic acid degradation reactions in fruit juice …
E Agcam - Food Analytical Methods, 2022 - Springer
Abstract Hydroxymethylfurfural-(HMF)/furfural formations and kinetics at different heating
conditions (90–120° C) were determined for the fruit juice–based mediums containing …
conditions (90–120° C) were determined for the fruit juice–based mediums containing …
[HTML][HTML] Adaptation and Validation of a Modified Broth Microdilution Method for Screening the Anti-Yeast Activity of Plant Phenolics in Apple and Orange Juice Models
J Staš, M Houdkova, J Banout, E Duque-Dussán… - Life, 2024 - pmc.ncbi.nlm.nih.gov
Yeasts are the usual contaminants in fruit juices and other beverages, responsible for the
decrease in the quality and shelf-life of such products. Preservatives are principally added to …
decrease in the quality and shelf-life of such products. Preservatives are principally added to …
Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review
B Dundar Kirit, A Akyıldız - Journal of Food Processing and …, 2022 - Wiley Online Library
Determining and controlling the changes in rheological properties are essential for
estimating the quality characteristics of the final product and production cost. The effects of …
estimating the quality characteristics of the final product and production cost. The effects of …
[HTML][HTML] Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar–a pilot scale …
H Zia, H Murray, M Hofsommer, AM Barreto… - Food chemistry, 2025 - Elsevier
A comprehensive comparison was conducted on the effect of conventional thermal
processing (TT), high-pressure processing (HP), pulse electric field (PF), and ohmic heating …
processing (TT), high-pressure processing (HP), pulse electric field (PF), and ohmic heating …
[HTML][HTML] Effects of organic fruit juices on physicochemical, microbiological, and antioxidative aspects of fermented whey beverages from organic goat and cow milk …
JO Szafrańska, R Waraczewski, M Bartoń… - Journal of Dairy …, 2024 - Elsevier
Fermented milk beverages have been known for years and are characterized by excellent
health-promoting properties. Therefore, consumer attention has been drawn to this product …
health-promoting properties. Therefore, consumer attention has been drawn to this product …