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

High pressure processing is a food processing method which has shown great potential in
the food industry. Similar to heat treatment, high pressure processing inactivates …

Power ultrasound is recognised as a potential non-thermal technique to inactivate micro-
organisms pertinent to fruit juices. In this study tomato juice was sonicated at different …

As the complexity of the food supply system increases, the focus on processes used to
convert raw food materials and ingredients into consumer food products becomes more …

The effects of two non thermal disinfection processes, Ultraviolet light (UV 254 nm) and
Ultrasound (US) on the inactivation of bacteria and color in two freshly cut produces (lettuce …

Grape juice samples were sonicated with processing variables of amplitude level (24.4–61.0
μm) and treatment time (0–10min) at a constant frequency of 20kHz and pulse durations of …

Abstract Lactoferrin (L), chitosan (C) and gellan (G) nanoparticles were produced by
electrostatic complexation, aiming to enhance the antimicrobial characteristics of these …

High pressure homogenization (HPH) is a non-thermal technology that has been widely
studied as a partial or total substitute for thermal food processing. Although the aspect of …

BACKGROUND: Changes in activity of polyphenol oxidase (PPO), peroxidase (POD) and β‐
glucosidase, individual phenolic compounds other than anthocyanins, total phenols …

Changes of quality of cloudy and clear strawberry juices processed by high hydrostatic
pressure (HHP) at 600MPa/4min during 6-month storage at 4 and 25° C were investigated …