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

Citrus juice is widely consumed due to its high nutritional values, desirable taste, and color.
The juice color is the key indicator for quality attributes affecting the consumer's attention …

Although atmospheric cold plasma is well known for nonthermal inactivation of
microorganisms on surfaces, few studies examine its application to liquid food within a …

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 …

Background Ohmic heating (OH) is a novel method of heating various food materials
efficiently, instantly and volumetrically. The quick and volumetric heating during OH results …

This study investigates the effect of high hydrostatic pressure, also known as high pressure
processing (HPP), on microbial inactivation and changes in physicochemical characteristics …

The inhibition of Escherichia coli ATCC 25922 (E. coli), Staphylococcus aureus ATCC6538
(S. aureus), Salmonella Enteritidis ATCC 13076 (S. Enteritidis), and Listeria monocytogenes …

Fruit and vegetable fermented beverages, a functional non-dairy fermented product, are
popular worldwide due to their health-promoting attributes. It is reported that a variety of …

This study will provide an overview and a description of the most promising alternatives to
conventional thermal treatments for juice stabilization, as well as a review of the literature …

The growing need to prevent pathogen outbreaks is irrefutable in the case of the food
industry. Early detection in products, especially beverages, contaminated with bacterial …