1
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Chen R, Yu M, Jiang B, Chen J. Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice. J Food Sci 2024; 89:1755-1772. [PMID: 38328957 DOI: 10.1111/1750-3841.16945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 01/02/2024] [Accepted: 01/04/2024] [Indexed: 02/09/2024]
Abstract
Cold-pressed sugarcane juice (SCJ) is a beverage rich in vitamins, carbohydrates, and antioxidants. Various sterilization methods impact fruit juice's appearance, nutrients, and flavor. Hence, this study aims to assess how different sterilization techniques affect the flavor, appearance, and nutritional value of SCJ. Freshly prepared SCJs were subjected to two sterilization methods: pasteurization (referred to as PTG) and autoclaving (referred to as HTHP). The pasteurization process was carried out at 63°C for 30 min, whereas the HTHP process was applied at 115°C for 30 min. The appearances, Brix value, colors, sugar, organic acid content, and aromatic compounds were determined. The Brix and pH values of the juice show little variation across different heat treatments. The color index of PTG was similar to that of the control group, whereas the L* value of HTHP increased about 21%, resulting in a significant color change. The glucose and fructose contents of HTHP were 7.03 and 5.41 mg/mL, which were much higher than those of PTG (3.26 and 2.33 mg/mL) and control group (3.33 and 2.48 mg/mL). A total of 77 aromatic compounds were identified in the SCJ after various heat treatments. Among them, pentanoic acid, octanal, and β-damascenone were the most abundant substances contributing to the overall flavor in the control group, PTG, and HTHP. Pasteurization preserved the original flavor of the juice, whereas autoclaving triggered the Maillard reaction, forming pyrazine and furan-like compounds that altered the SCJ's flavor. In conclusion, pasteurization retained SCJ's original characteristics, whereas HTHP induces changes in nutrition and imparts a distinct flavor.
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Affiliation(s)
- Ronghua Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
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2
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Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.
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3
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Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
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4
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The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Bozkir H, Tekgül Y. Production of orange juice concentrate using conventional and microwave vacuum evaporation: Thermal degradation kinetics of bioactive compounds and color values. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15902] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hamza Bozkir
- Food Processing Department Pamukova Vocational School Sakarya University of Applied Sciences Sakarya Turkey
| | - Yeliz Tekgül
- Food Processing Department Kösk Vocational School Aydın Adnan Menderes University Aydin Turkey
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6
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Doan KN, Lai DQ, Kim Le PT, Le TN. Inactivation of pectin Methylesterase and
Lactobacillus Plantarum
by ohmic heating in pomelo juice. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14830] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khue Nhu Doan
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
- Institute of Biotechnology and Food Technology Industrial University Ho Chi Minh City Vietnam
| | - Dat Quoc Lai
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Phung T. Kim Le
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Tam Nhat Le
- Institute of Biotechnology and Food Technology Industrial University Ho Chi Minh City Vietnam
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7
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Sattar S, Imran M, Mushtaq Z, Ahmad MH, Arshad MS, Holmes M, Maycock J, Nisar MF, Khan MK. Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies. Food Sci Biotechnol 2020; 29:1381-1388. [PMID: 32999745 DOI: 10.1007/s10068-020-00797-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 06/20/2020] [Accepted: 07/10/2020] [Indexed: 11/28/2022] Open
Abstract
The peach functional beverages pasteurized for 10 min at 90 °C, microwaved for 1.5 min at 850 W of power and sonicated for 90 min at 20 kHz of frequency were selected to keep in storage for up to 30 days in refrigerator to examine the changes happened to their physicochemical characteristics and functional components. It was observed that the pH and the cloud values of all processed juice samples reduces with the storage time, whereas, the total soluble solids almost remain consistent particularly in microwave and ultrasound treated samples. While storage period causes the decrement in total phenolic content (TPC) and total flavonoid content of treated beverage samples, but ultrasound processing showed greater retention of TPC value up to 5.7% more than other techniques during storage. The similar trend was observed for antioxidant activity where the ultrasound treatment showed improved free radicals (2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activities except ferric ion reducing antioxidant power after 30 days of storage.
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Affiliation(s)
- Saira Sattar
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan.,School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
| | - Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan
| | - Zarina Mushtaq
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan
| | - Muhammad Haseeb Ahmad
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan
| | - Muhammad Sajid Arshad
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
| | - Joanne Maycock
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
| | - Muhammad Faisal Nisar
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan
| | - Muhammad Kamran Khan
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan
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8
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Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02478-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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9
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Wahia H, Zhou C, Mustapha AT, Amanor-Atiemoh R, Mo L, Fakayode OA, Ma H. Storage effects on the quality quartet of orange juice submitted to moderate thermosonication: Predictive modeling and odor fingerprinting approach. ULTRASONICS SONOCHEMISTRY 2020; 64:104982. [PMID: 32004753 DOI: 10.1016/j.ultsonch.2020.104982] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 01/14/2020] [Accepted: 01/18/2020] [Indexed: 05/18/2023]
Abstract
The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical, microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with Alicyclobacillus acidoterrestris (AAT) were studied during 24 days of storage at ambient and refrigerated temperatures. The bioactive compounds and antioxidant activity of OJ decreased with storage, while the pectin methyl esterase (PME) increased. Nonetheless, noticeable changes were observed from the 12th day of storage. There was no obvious (p > 0.05) variation in pH and total soluble solids. To determine the nutritional and microbial quality characteristics of OJ during storage, non-linear kinetic curves were successfully fitted with least square fitting polynomial and four-parameter log-logistic distribution models. The E-nose sensors succeeded in discriminating between the aroma of non-treated and treated OJ based on linear discriminant analysis (LDA). Furthermore, terpenes, alcohol and partially aromatic compounds were the main spoilage indicators of OJ during storage based on E-nose analysis and confirmed by HS-SPME-GC/MS analysis. Thus, MTS significantly extended the shelf life of the quality quartet of natural OJ at 4 °C. E-nose-GC/MS fusion offered odor fingerprints to AAT microorganisms that can be used as spoilage index without using traditional food analysis techniques. The proposed approach can be used as an alternative tool for rapid detection of spoilage microorganisms in OJ.
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Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China.
| | - Abdullateef Taiye Mustapha
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Robert Amanor-Atiemoh
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Li Mo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
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10
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Poojitha P, Athmaselvi K. Changes in Physicochemical and Bioactive Profile of Garlic Pulp by High Voltage Electric Field. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.1.12] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Ohmic heating is an unconventional rapid sterilizing technique for complex food fluids. In this study, garlic pulp was ohmic heated at 13.33, 20 and 26.66 V/cm and also in conventional means. The effect of high voltage electric field-induced ohmic heating for increasing the shelf-life and maintaining the quality of garlic pulp was investigated. The physicochemical properties like pH and colour were determined and microbial growth study was carried out for both the ohmic heated and conventionally heated garlic pulp throughout the storage period. During storage, the physiochemical changes were at a rapid rate in conventionally heated garlic pulp when compared with the ohmic heated pulp. Garlic pulp ohmic heated at high voltage gradient (26.66 V/cm) could extend the storage period upto 60 days without adding preservatives. Bioactive compounds were analysed using high performance liquid chromatography and found to have 8.83 µg/mL, 30.28 µg/mL, 9.04 µg/mL of alliin, pyruvic acid and diallyl disulphide content, respectively in garlic pulp ohmic heated at high voltage gradient. Whereas, in conventional heating, alliin, pyruvic acid and diallyl disulphide are found to be 4.71 µg/mL, 22.97 µg/mL, 4.64 µg/mL, respectively
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Affiliation(s)
- P Poojitha
- Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, Chennai-603203, Tamil Nadu
| | - K.A. Athmaselvi
- Indian Institute of Food Process Technology, Ministry of Food Process Industries, Government of India, Thanjavur-613005, Tamil Nadu, India
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11
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Makroo H, Rastogi N, Srivastava B. Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.015] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Zia S, Khan MR, Zeng X, Sehrish , Shabbir MA, Aadil RM. Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14167] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Sania Zia
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Sehrish
- Department of Home Economics Government College Women University Faisalabad 38000 Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
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13
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Pereira GS, Honorio AR, Gasparetto BR, Lopes CMA, Lima DCND, Tribst AAL. Influence of information received by the consumer on the sensory perception of processed orange juice. J SENS STUD 2019. [DOI: 10.1111/joss.12497] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Geovanna S. Pereira
- The Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Alice R. Honorio
- The Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Bruna R. Gasparetto
- Food Engineering, Federal Center for Technological Education Celso Suckow da Fonseca (CEFET‐RJ) Valença Rio de Janeiro Brazil
| | - Carla M. A. Lopes
- Food Engineering, Federal Center for Technological Education Celso Suckow da Fonseca (CEFET‐RJ) Valença Rio de Janeiro Brazil
| | - Diana C. N. d. Lima
- Food Engineering, Federal Center for Technological Education Celso Suckow da Fonseca (CEFET‐RJ) Valença Rio de Janeiro Brazil
| | - Alline A. L. Tribst
- The Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas São Paulo Brazil
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14
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Rodrigues DM, Veríssimo BVE, Pinheiro ACM, de Souza VR. Drivers of liking by TDS and acceptance of orange juice subject to different preservation processes. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | - Vanessa Rios de Souza
- Department of Food Science; Universidade Federal de Lavras; Lavras MG 37200-000 Brazil
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15
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Rascon Escajeda LF, Cruz Hernandez M, Rodriguez Jasso RM, Charles Rodriguez AV, Robledo Olivo A, Contreras Esquivel JC, Belmares Cerda R. Discussion between alternative processing and preservation technologies and their application in beverages: A review. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13322] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luis Felipe Rascon Escajeda
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| | - Mario Cruz Hernandez
- Department of Foods Science and Technology; University Autonomous Agrarian Antonio Narro; Calzada Antonio Narro 1923, Buenavista Saltillo, C.P, Coahuila 25315 México
| | - Rosa María Rodriguez Jasso
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| | - Ana Veronica Charles Rodriguez
- Department of Foods Science and Technology; University Autonomous Agrarian Antonio Narro; Calzada Antonio Narro 1923, Buenavista Saltillo, C.P, Coahuila 25315 México
| | - Armando Robledo Olivo
- Department of Foods Science and Technology; University Autonomous Agrarian Antonio Narro; Calzada Antonio Narro 1923, Buenavista Saltillo, C.P, Coahuila 25315 México
| | - Juan Carlos Contreras Esquivel
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| | - Ruth Belmares Cerda
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
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16
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Petruzzi L, Campaniello D, Speranza B, Corbo MR, Sinigaglia M, Bevilacqua A. Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview. Compr Rev Food Sci Food Saf 2017; 16:668-691. [DOI: 10.1111/1541-4337.12270] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/03/2017] [Accepted: 04/25/2017] [Indexed: 01/25/2023]
Affiliation(s)
- Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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17
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Demırdöven A, Yildiz H, İçıer F, Baysal T. Moderate Electric Treatment Applications on Pomegranate Juice Production: Yield and Physicochemical Properties. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Aslihan Demırdöven
- Faculty of Engineering and Natural Sciences, Food Engineering Department; Gaziosmanpaşa University; Tokat Turkey
| | - Hasan Yildiz
- Engineering Faculty, Food Engineering Department; Celal Bayar University; Muradiye Manisa Turkey
| | - Fılız İçıer
- Engineering Faculty, Food Engineering Department; Ege University; Bornova Izmir Turkey
| | - Taner Baysal
- Engineering Faculty, Food Engineering Department; Ege University; Bornova Izmir Turkey
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18
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Achir N, Dhuique-Mayer C, Hadjal T, Madani K, Pain JP, Dornier M. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.002] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Ohmic treatment of apple puree (Golden Delicious variety) in relation to product quality. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0009-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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