A variety of bioactive substances present in fruit-and vegetable-processed products have
health-promoting properties. The consumption of nutrient-rich plant-based products is …

Enzymatic browning is associated to the colour alteration and phenolic degradation of
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …

UV light is one of a number of emerging non-thermal food processing technologies that can
be used in a broad range of applications producing food products with longer shelf-life, more …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

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 …

Ascorbic acid (AA) is a highly sensitive nutrient, which degrades at high temperatures (> 60°
C), in the presence of metal ions and oxygen. There is a dearth of studies on the effect of …

Fruit juices (FJs) are frequently taken owing to their nutritious benefits, appealing flavour,
and vibrant colour. The colours of the FJs are critical indicators of the qualitative features that …

Ultraviolet (UV) is a component of solar radiation that can be divided into three types defined
by waveband: UV-A (315–400 nm), UV-B (280–315 nm), and UV-C (< 280 nm). UV light can …

Efficacy of ultraviolet light-emitting diodes (UV-LEDs) with peak and coupled emissions at
280, 365 and 280/365 nm on inactivation of E. coli K12 in mixed beverage (MB) was …

Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut
fruits. Non-thermal technologies such as UV radiation are emerging for controlling …