Impact of innovative technologies on the content of vitamin C and its bioavailability from processed fruit and vegetable products
M Mieszczakowska-Frąc, K Celejewska, W Płocharski - Antioxidants, 2021 - mdpi.com
Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit
products by inactivating microorganisms and enzymes. On the other hand, heat treatments …
products by inactivating microorganisms and enzymes. On the other hand, heat treatments …
Decontamination by ultrasound application in fresh fruits and vegetables
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 …
foods have led to an increased demand for fruit and vegetable products. Food safety is …
Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-
like food products, with high organoleptic quality. Nowadays, emerging non-thermal …
like food products, with high organoleptic quality. Nowadays, emerging non-thermal …
Thermosonication: An alternative processing for fruit and vegetable juices
Background Alternative methods of pasteurization have gained relevance in the food
industry. Nowadays there are new technologies that offer options for food processing to …
industry. Nowadays there are new technologies that offer options for food processing to …
Effect of novel technologies on polyphenols during food processing
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 …
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …
[HTML][HTML] Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice
Ultrasonic treatment is an emerging food processing technology that has growing interest
among health-conscious consumers. Freshly squeezed Chokanan mango juice was …
among health-conscious consumers. Freshly squeezed Chokanan mango juice was …
Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase …
Strawberry juice is popular among consumers for its bright color, unique flavor and rich
nutrition. The aim of this study was to explore the suitable multi-frequency power …
nutrition. The aim of this study was to explore the suitable multi-frequency power …
Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity
Y Wu, L Xu, X Liu, KMF Hasan, H Li, S Zhou, Q Zhang… - Lwt, 2021 - Elsevier
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 …
(RJ), pasteurized juice (60° C, 30 min, PJ), and TS treated juice (20 kHz, 200 W, 400 W, and …
[HTML][HTML] Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities
To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400
W, and 600 W, 30 kHz, at 60±1° C for 20 mint) were investigated for bioactive compounds …
W, and 600 W, 30 kHz, at 60±1° C for 20 mint) were investigated for bioactive compounds …
Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract
The aim of this paper is to investigate the combined impact of pulsed electric field (PEF) and
ultrasound (US) to evaluate the physicochemical, bioactive compounds and chemical …
ultrasound (US) to evaluate the physicochemical, bioactive compounds and chemical …