Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review
F Salehi - International Journal of Food Properties, 2020 - Taylor & Francis
In recent years, the consumers' demands for fruit and vegetable juices (F&VJ), such as
higher nutritive values, minimal processing and high quality have been growing rapidly …
higher nutritive values, minimal processing and high quality have been growing rapidly …
Potential applications of high pressure homogenization in winemaking: A review
P Comuzzo, S Calligaris - Beverages, 2019 - mdpi.com
High pressure homogenization (HPH) is an emerging technology with several possible
applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic …
applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic …
[HTML][HTML] Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice
J Wang, Q Liu, B Xie, Z Sun - Ultrasonics sonochemistry, 2020 - Elsevier
This work explored the effect of ultraviolet-assisted ultrasound (US-UV) as an emerging non-
thermal sterilization technology on mango juice in aspects of microbial growth and quality …
thermal sterilization technology on mango juice in aspects of microbial growth and quality …
Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin
Y Zou, P Xu, H Wu, M Zhang, Z Sun, C Sun… - International journal of …, 2018 - Elsevier
The aim of present study was to investigate the effect of different ultrasound power on
physicochemical property and functional performance of chicken actomyosin (CAM). The …
physicochemical property and functional performance of chicken actomyosin (CAM). The …
Novel processing techniques and spinach juice: Quality and safety improvements
In this study, the combined effect of ultrasound (US) and pulsed electric field (PEF)
techniques was analyzed for the quality improvement and microbial safety of spinach juice …
techniques was analyzed for the quality improvement and microbial safety of spinach juice …
Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate
R Shi, Y Liu, J Hu, H Gao, A Qayum, A Bilawal… - Innovative Food Science …, 2020 - Elsevier
The main purpose of this work was to investigate the influence of high-pressure
homogenization (HPH, 60, 90, and 120 MPa, three cycles) combined with ultrasound (US …
homogenization (HPH, 60, 90, and 120 MPa, three cycles) combined with ultrasound (US …
Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties
Whole mango juice (WMJ) was prepared by the innovatively designed industry-scale
microfluidizer system (ISMS). The effects of processing pressure (0–120 MPa) on physical …
microfluidizer system (ISMS). The effects of processing pressure (0–120 MPa) on physical …
Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: A review
F Salehi - International Journal of Food Properties, 2020 - Taylor & Francis
In recent years, the consumers' demands for fruit and vegetable juices (FVJ), such as higher
nutritive values, minimal processing and high quality have been growing rapidly. Sonication …
nutritive values, minimal processing and high quality have been growing rapidly. Sonication …
High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related …
X Lou, Y Jin, H Tian, H Yu, C Chen, M Hanna, Y Lin… - Food chemistry, 2022 - Elsevier
The study aimed to evaluate the effect of high-pressure (HPP, 300/600 MPa for 2 and 6 min)
and thermal processing (TP, 65° C/30 min) on microbial shelf-life, enzyme-activity and …
and thermal processing (TP, 65° C/30 min) on microbial shelf-life, enzyme-activity and …
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste
S Plazzotta, L Manzocco - Innovative Food Science & Emerging …, 2018 - Elsevier
The possibility to exploit ultrasound (US) and high pressure homogenization (HPH) to obtain
ethanolic antioxidant extracts from lettuce waste was studied. The application of US (400 W …
ethanolic antioxidant extracts from lettuce waste was studied. The application of US (400 W …