Colour, flavour and texture are important quality characteristics of fruits and vegetables and
major factors affecting sensory perception and consumer acceptance of foods. Various …

Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products,
possessing important nutritional benefits for human health. During fruit and vegetable …

Conventional thermal pasteurisation (90° C and 30 s), high pressure processing (HPP: 600
MPa, 4° C and 300 s), ultrasound processing (US: 50° C, 750 W and 36 min) and microwave …

High pressure (HP) technology could maintain food quality attributes such as colour, flavour
and nutritional values due to its limited effects on covalent bonds. Under pressure,(bio) …

The aim of the present study was to evaluate the effect high hydrostatic pressure (HHP)
processing (350–550MPa for 30, 90 and 150s) on microbial quality as well as physico …

Consumers demand foods that are easy to consume and that are of high nutritional and
sensory quality. Therefore, they appreciate the similarity of minimally processed products to …

The aim of the present study was the evaluation of the physicochemical, nutritional and
microbial quality of acidified Granny Smith (GS) apple purée processed on industrial-scale …

Increasing consumer demand for high-quality, additive-free fruit and vegetable products with
'fresh-like'sensory properties has led to the development of novel 'minimal processing' …

The correlation of carotenoid changes with colour degradation of pasteurised single strength
orange juice was investigated at 20, 28, 35 and 42° C for a total of 32 weeks of storage …

As the most widespread juice produced and consumed globally, citrus juice (mandarin juice,
orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma. While …