In recent years, attempts have been made to use preparations that allow obtaining high and
good quality yields, while reducing the application of pesticides and mineral fertilizers …

The aim of this study was to develop a concept, within the framework of sustainable
agriculture, for utilizing apple pomace as a valuable raw material in food production. The …

The paper presents the comparison of quality of six different commercial apple juices
produced in Poland. The apple juices came from two different Polish companies. From each …

The paper presents the possibility of applying different press constructions for juice
extraction in small farms. The research was carried out with three different varieties of …

Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit
juices to encourage the consumption of health-promoting foods. In this study, the influence …

Background New early‐to mid‐season apple cultivars are being developed to help address
warmer growing seasons due to climate change. Free sugars, organic acids, total phenolic …

Bael fruit pulp was treated with pectinase enzyme for the easy extraction and high recovery
of juice with nutritive properties. The response surface methodology (RSM) and artificial …

The primary objective of the study was to determine the effect of process conditions on
extraction efficiency and the total amount of released polyphenols and antioxidant activity …

This study investigates the effects of pulsed electric fields (PEF) and freeze thawing (FT)
pretreatments on juice yield and quality from chicory by pressing (P). The four different …

Worldwide, one of the most consumed fruit juices is apple juice, preferred by both adults and
children due to its authentic taste, but also due to its nutritional and health benefits. Apple …