Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because
of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as …

Fruit juices are generally concentrated in order to improve the stability during storage and to
reduce handling, packaging, and transportation costs. Thermal evaporation is the most …

The potential of osmotic distillation (OD) and coupled operation of membrane distillation
(MD) and OD processes (CO) for concentration of pomegranate juice was investigated …

Membrane separation processes have become one of the emerging technologies in the last
few decades especially in the separation technology field. They offer a number of …

Abstract Changes of microbial, physicochemical and sensory properties of mulberry juice
processed by high hydrostatic pressure (HHP)(500 MPa/5 min), high-pressure carbon …

Response surface methodology was employed to optimize the extraction of apple pomace
phenolics with water. The constructed models were adequate to explain the behavior of the …

This work aimed the assessment of the use of artificial neural networks (ANNs) as alternative
tool for modelling and predicting the suitability of sugar beet pulp (SBP) to produce …

Fresh pineapple juice was ohmically heated up to 80±2° C (held for 1 min), followed by
cooling. The voltage gradient (VG) of 16 V/cm was kept constant for the come-up period to …

The efficiency of conventional and ultrasound-assisted maceration was investigated in
comparison to reduce the bitterness of green walnuts. Conventional maceration was studied …

In this study, the effects of storage temperature (10, 20, and 37° C) and time (0, 2, 4, and 6
months) on the HMF and color values in strawberry, cherry and apricot jams were studied …