Background The inherent acidity of fruit products acts as a hurdle to microbial growth;
however, enzymatic stability is still a concern for its shelf-life. In the last two decades, the fruit …

Abstract Characterization, pasteurization and storage are essential steps in fruit juice
processing. Watermelon, pineapple, and mango juices were pasteurized at 80±2° C and …

Electronic nose (E-nose) devices represent one of the most trailblazing innovations in
current technological research, since mimicking the functioning of the biological sense of …

Mangoes have a short shelf life because of their high-water content. This study aimed to
compare the effect of three drying methods (HAD, FIRD and VFD) on mango slices to …

Viscosity is one of the most important parameters of liquid foods and shows significant
change during food spoilage. It is also an important component of the cell microenvironment …

While high-hydrostatic pressure (HHP) has successfully been applied to the pasteurization
of fruit and vegetable juice beverages, their quality-stable shelf life during storage has not …

The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical,
microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with …

The shelf life of litchi is difficult to predict because multiple quality indices should be
considered; thus, the aim of this study is to introduce a new method by simultaneously …

Viscosity is closely associated with physiological and pathological processes, as well as
food quality. Herein, a novel fluorescent molecular rotor, BMCY-V, was presented and …

The main objective of this research activity was to design and realize active films with
tunable food functional properties. In detail, caffeic acid (CA), a polyphenol with high …