Roasting is widely applied in oil processing and employs high temperatures (90–260° C) to
heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores …

Microwave technology is used throughout the world to generate heat using energy from the
microwave range of the electromagnetic spectrum. It is characterized by uniform energy …

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 …

Microwave processing has been a promising technology in improving quality and ensuring
microbial safety of food products, while non-thermal effects of microwave is in controversy …

Continuous-flow microwave pasteurization provides important advantages over
conventional heat exchangers such as fast volumetric heating, lower tube surface …

In this study, the effects of different microwave powers on the bioactive properties, fatty acid
and phenolic profiles of pomegranate seed oil were reported using various analytical …

This study uncovered the impacts of microwave (MW) treatments compared to conventional
pasteurization (TP) on the quality of functional citrus–maqui beverages, with added sucrose …

Microwave (MW) and enzyme catalysis are two emerging processing tools in the field of food
industry. Recently, MW has been widely utilized as a novel type of green and safe heating …

This study was designed to have the absolute definition of 'one apple to one puree', which
gave a first insight into the impacts of fruit inter-variability (between varieties) and intra …

Novel processing technologies have been under study to improve pasteurization and to
meet consumer demands for safe foods with fresh-like characteristics. Twelve processing …