Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables
are described around the world. Fruit and vegetables and lactic fermented products both …

A circular economy promotes a world-friendly style of economic development, and the main
aim is a closed-loop cycle of “resource-production-consumption-regeneration” economic …

Conventional thermal pasteurisation (90° C and 30 s), high pressure processing (HPP: 600
MPa, 4° C and 300 s), ultrasound processing (US: 50° C, 750 W and 36 min) and microwave …

Shrimp is a common seafood with high nutritional value and delicious flavor. However, many
individuals are allergic to shrimp, but no therapies have been provided until now. The aim of …

This study aimed to evaluate the influences of high-intensity ultrasound on the
physiochemical properties of kiwifruit juice. Results reported high-intensity ultrasound …

This study investigated the influence of drying temperature, and time on antioxidant activity,
phenolic, flavonoid, lycopene and β–carotene contents of tomato slices. It also evaluated the …

Fruit and vegetable fermented beverages, a functional non-dairy fermented product, are
popular worldwide due to their health-promoting attributes. It is reported that a variety of …

There are many evidences pointing to oxidative stress as the promoter of the development of
many degenerative diseases such as cancer, cardiovascular diseases, and …

The main objective of this study was to investigate the combined effect of microwave (MW)
treatment (2450 MHz for 120 s), ultrasonication (US)(24 KHz, 20° C for 20 min) and …