Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent
collapse, which results in the generation of high pressures in the order of 100-5000 bar and …

The demand from consumer for safe and nutritious berry and berry products has promoted
the rapid development of non-conventional processing technologies. This review …

This work evaluated the effect of high pressure processing (HPP) and ultrasound (US) on
the quality of prebiotic cranberry juice fortified with fructo-oligosaccharides (FOS). The juice …

The aim of the study was to investigate the influence of ultrasound treatment applied in
osmotic solution on bioactive compounds, such as vitamin C, polyphenols, anthocyanins …

This study focused on the effects of microwave-vacuum-assisted drying on the drying
kinetics, bioactive compounds and antioxidant activity of whole cranberries subjected to …

Hydrodynamic cavitation (HC), as a novel non-thermal processing technology, has recently
shown unique effects on the properties of various liquid foods. The extreme conditions of …

Abstract Effect of hydrodynamic cavitation (HC) at pressure 3–15 bar and treatment time5–
25 min on physical and chemical qualities of orange juice was investigated. Processing …

Hydrodynamic cavitation (HC) technology, offers benefits in many processes, specifically
due to its low operational cost and simple configuration. In the present work, physical …

Recently, a new novel nonthermal technology being investigated is Hydrodynamic
Cavitation (HC), which can be used for sterilization of liquid foods such as liquid beverages …

Orange juice is the second most commonly consumed juice worldwide. However, its quality
is deteriorated because pectin methyl esterase (PME), a thermostable enzyme. In this study …