The impact of nonthermal technologies on the microbiological quality of juices: A review
Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …
Thermosonication: An alternative processing for fruit and vegetable juices
Background Alternative methods of pasteurization have gained relevance in the food
industry. Nowadays there are new technologies that offer options for food processing to …
industry. Nowadays there are new technologies that offer options for food processing to …
Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice
Strong interest of consumers in acquiring minimally processed foods that conserve the
different micronutrients has raised the need to study the effect of food processing methods …
different micronutrients has raised the need to study the effect of food processing methods …
Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase …
Strawberry juice is popular among consumers for its bright color, unique flavor and rich
nutrition. The aim of this study was to explore the suitable multi-frequency power …
nutrition. The aim of this study was to explore the suitable multi-frequency power …
Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity
Y Wu, L Xu, X Liu, KMF Hasan, H Li, S Zhou, Q Zhang… - Lwt, 2021 - Elsevier
To investigated the effects of thermosonication (TS) on blueberry juice quality. The raw juice
(RJ), pasteurized juice (60° C, 30 min, PJ), and TS treated juice (20 kHz, 200 W, 400 W, and …
(RJ), pasteurized juice (60° C, 30 min, PJ), and TS treated juice (20 kHz, 200 W, 400 W, and …
Microbiological inactivation by ultrasound in liquid products
BV Nunes, CN da Silva, SC Bastos… - Food and Bioprocess …, 2022 - Springer
Ultrasound has been explored as a preservation technique that has great potential to extend
the shelf life of foods, ensuring food safety while minimizing the decrease in nutritional value …
the shelf life of foods, ensuring food safety while minimizing the decrease in nutritional value …
Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices
Background The new global trends for consuming natural products rich in bioactive
compounds and health-promoter phytochemicals have increased the modern consumer's …
compounds and health-promoter phytochemicals have increased the modern consumer's …
Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability
Ultrasound is a non-conventional processing technology, which can be used not only for
food preservation, but also to improve its properties and quality. This study evaluated the …
food preservation, but also to improve its properties and quality. This study evaluated the …
[HTML][HTML] Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage
G Suo, C Zhou, W Su, X Hu - Ultrasonics Sonochemistry, 2022 - Elsevier
Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power
levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were …
levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were …
[HTML][HTML] Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk
The object of this research was to appraise the physicochemical characteristics of almond
milk and consumer acceptability after the thermosonication (TS) processing. The almond …
milk and consumer acceptability after the thermosonication (TS) processing. The almond …