An overview is given regarding the most recent use of non-destructive techniques during
drying used to monitor quality changes in fruits and vegetables. Quality changes were …

The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality
defect. It negatively affects consumer acceptance and consumption behavior and …

Ohmic heating (OH) which is among to electro-thermal methods and helps to inactivate
microorganisms and enzymes was used in this study as thermal treatment on orange juice …

To explore the mechanism of Rosa roxburghii juice browning, this experiment was based on
nontargeted metabolomics to study the effects of browning on the nutrition, flavor …

Electroplasmolysis (EP) as a pre-treatment and microwave (MW) and ohmic heating (OH) as
an alternative to traditional heating were used in orange juice production, and the effects of …

Dielectric barrier discharge (DBD)-based atmospheric cold plasma (ACP) technology is an
emerging non-thermal approach for fruit juice processing. Therefore, the present …

Conclusions. A synergistic effect of microwave energy and temperature on orange juice
PME inactivation was found under microwave heating conditions. It was determined that MW …

O consumo de peixe no Brasil ainda é muito baixo e isso ocorre devidos fatores como
problemas na distribuição, marketing e principalmente na falta do hábito uma vez que seu …

Citrus is a genus of flowering plants in the family Ruatceae, which includes a diverse group
of evergreen shrubs and trees known for their most notable fragrant fruits. Globally it is one …

Browning occurs due to the activity of the polyphenol oxidase (PPO) enzyme that reacts with
oxygen to produce O-quinone which causes the forming of brown color on fruit. One of the …