Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

Citrus species are one of the world's popular fruit crops, cultivated all over the world for their
economic and nutritional values. Citrus, like other fruits and vegetables, are an important …

In the early nineties the presence of flavonoids in Citrus juices began to attract the attention
of a number of researchers, as a result of their biological and physiological importance. This …

Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand …

Recent social, economic, and technological evolutions have impacted consumption habits.
The new consumer is more rational, more connected and demanding with products, more …

Despite the recommendations of international health organizations and scientific research
carried out around the world, consumers do not take in sufficient quantities of healthy fruit …

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 literature on the content and stability of vitamin C (ascorbic acid, AA) in citrus juices in
relation to industrial practices is reviewed. The role of vitamin C from citrus juices in human …

A kinetic study of post processing quality loss was conducted after high pressure processing
(600 MPa, 40° C, 4 min) or thermal pasteurisation (80° C, 60 s) of fresh Navel orange juice …

High hydrostatic pressure (HHP, 600 MPa/1 min) and high temperature short time (HTST,
110° C/8.6 s) treatments of mango nectars were comparatively evaluated by examining their …