Background Sustainable food supply is a primary concern for food industries, governments,
and international agencies worldwide. Food industries are under continuous pressure to …

The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In
commercial fruit juice production, a variety of approaches are applied to inactivate …

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

In this study, the effect of plasma and ozone treatments on the quality of orange juice was
evaluated. The juice was directly and indirectly exposed to a plasma field at 70 kV for …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

The impact of low-oxygen spiral-filter press technology combined with thermal
pasteurization (TP), pulsed electric field (PEF) and high pressure processing (HPP) on …

The aim of this study was to analyze the impact of pulsed electric field treatment on selected
bioactive compound content and color of plant tissue. For this purpose apple and carrot …

Recently, pulsed power technologies, including pulsed electric fields (PEFs) and time-
modulated plasmas, are starting to be applied actively in agriculture and food processing. In …

Ultrasound performance at low energy densities (9–86 J/mL) on the quality attributes of
freshly squeezed orange juice was compared to heat treatment (90° C/1 min). Mild …

The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical,
microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with …