In this review paper, several aspects of fruit juice microbiology, from past to future
perspectives, are considered. An overview of the most relevant outbreaks involving …

Nowadays, there is much interest in controlling the functional properties of processed fruit‐
and vegetable‐derived products, which has stimulated renewed research interest in process …

This study was conducted to investigate the effect of Ohmic heating method (OHM) on
different aspects of black mulberry juice concentration process, and results compared with …

This work focused on the physicochemical characterization of sugarcane juices and syrups
obtained during non-centrifugal cane sugar (NCCS) production. Samples were collected …

In the current study, evolution of thermophysical properties of red chilli dried in a mixed
mode solar dryer that integrates sodium sulfate decahydrate (Na2SO4· 10H2O) and sodium …

Rheology is the science of deformation and flow behavior of fluid. Knowledge of rheological
properties of fluid foods and their variation with temperature and concentration have been …

Homogeneous fruit juice in a sealed container available in the commercial market exhibits
some degree of non-Newtonian behavior with a wide viscosity range. During thermal …

The density, heat capacity and thermal conductivity of mango pulp (Mangifera indica L. cv.
Tommy Atkins) were determined at moisture contents of between 0.9 and 0.52 kgkg− 1 (wb) …

This study aimed to determine the thermophysical properties and antioxidant capacity of
buriti pulp with concentrations of 7, 9, 11, 13, and 15° Brix. Total solids and moisture content …

This work evaluated the heat transfer, fluid flow, and different reactions that occur during the
pasteurization of raspberry pulp. The pulp was packed in glass jars and thermal processing …