Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in
determining the physical and nutritional properties of fruit-and vegetable-based products. An …

Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand …

Fresh juices are highly popular beverages in the global food market. They are perceived as
wholesome, nutritious, all‐day beverages. For a fast growing category of premium juice …

The activity of endogenous deteriorative enzymes together with microbial growth (with
associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions …

In the last 2 decades high‐pressure processing (HPP) has established itself as one of the
most suitable nonthermal technologies applied to fruit products for the extension of shelf‐life …

This paper provides an overview of alternatives to conventional thermal treatments and a
review of the literature on fruit-juice processing for three key operations in fruit-juice …

The aim of this study was to evaluate the changes in physicochemical properties together
with the structural changes that occur during the period of harvesting 'Rojo …

Food processing is the step of the food chain that principally affects a food's physical or
biochemical properties, along with determining the safety and shelf life of the product. This …

This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …

The inactivation kinetics of endogenous pectin methylesterase (PME) in freshly squeezed
orange juice under high hydrostatic pressure (100–800 MPa) combined with moderate …