Acai (acai or assai) is one of the Amazon's most popular functional foods and widely used in
the world. There are many benefits to its alleged use in the growing market for …

Carrots are rich sources of carotene, ascorbic acid and are known as vitaminized food with
moisture, protein, fat, carbohydrates, sugars and fiber. The carrots are the unique roots rich …

The combination of UV-C radiation and mild heat (UV-H) treatment is a promising strategy
for synergistically increasing microbial inactivation in low UV-transmitting juices. In this …

Buffering capacity is defined as the ability of a material to resist changes in pH after addition
of acid or alkali. Food buffering capacity is important to consider during gastric digestion as it …

High pressure homogenization (HPH) is a non-thermal technology that has been widely
studied as a partial or total substitute for thermal food processing. The present work …

Recently, published values of rheological properties of fruit-and vegetable-based products
are presented, concerning shear stress, consistency coefficient, flow behaviour index …

Anaerobic digestion is a widely used process for organic waste treatment and renewable
energy production. This is a complex natural biodegradation of organic matter involving four …

The rheological behaviour of Yankee pineapple juice was examined for the effect of
ultraviolet (UV) irradiation (53.42 mJ/cm2) and compared with untreated juice and a …

The impact of mixing ratio of pepper juice/orange juice (v/v) at 1: 5, 1: 2, 1: 1, 1: 0.5 and 1:
0.2 on sensory attributes of pepper and orange juice blend (POJB) was studied, and the …

Abstract Isochoric freezing (IF) at− 5° C/77 and− 10° C/100 MPa was used to preserve carrot
juice for 12 weeks. The juice qualities were compared to those using heat treatment (HT) at …