Emerging non-thermal technologies for enhancing shelf life and food safety have
revolutionized the food processing sector. Adopting different non-thermal techniques like …

Abstract Changes in consumer eating habits, health concerns, and convenient and practical
foods have led to an increased demand for fruit and vegetable products. Food safety is …

In this study, four factors at three level central composite face centered design was
employed to study and optimize the process variables on extraction of bioactive compounds …

BACKGROUND This study focuses on the effects of novel, non‐thermal high voltage
atmospheric cold plasma (HVACP) processing on the quality of grape juice. A quality‐based …

Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-
like food products, with high organoleptic quality. Nowadays, emerging non-thermal …

Background Alternative methods of pasteurization have gained relevance in the food
industry. Nowadays there are new technologies that offer options for food processing to …

The aim of the study was to investigate the influence of ultrasound treatment on the carrot
tissue microstructure, colour and carotenoids content. To avoid adverse effects of rinsing out …

Lifestyles have changed the eating norm of people leading to chronic and degenerative
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …

To investigated the effects of thermosonication (TS) on blueberry juice quality. The raw juice
(RJ), pasteurized juice (60° C, 30 min, PJ), and TS treated juice (20 kHz, 200 W, 400 W, and …

Recently, ultrasound has been widely used in the researches in the food science and
technology. Among the food materials, fruits, juices and dairy products are strongly sensitive …