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You searched for: Journal Innovative food science & emerging technologies Remove constraint Journal: Innovative food science & emerging technologies Publication Year 2019 Remove constraint Publication Year: 2019 Subject pasteurization Remove constraint Subject: pasteurization Subject ascorbic acid Remove constraint Subject: ascorbic acid
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1. Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

Author:
Wibowo, Scheling; Essel, Esther Aba; De Man, Sofie; Bernaert, Nathalie; Van Droogenbroeck, Bart; Grauwet, Tara; Van Loey, Ann; Hendrickx, Marc
Source:
Innovative food science & emerging technologies 2019 v.54 pp. 64-77
ISSN:
1466-8564
Subject:
apple juice; ascorbic acid; color; electric field; enzyme inactivation; esters; high pressure treatment; hydrolysis; juice quality; odors; off flavors; oxidation; pH; pasteurization; peroxidase; shelf life; sourness; storage temperature; storage time; sugar content; titratable acidity; volatile compounds
Abstract:
... The impact of low-oxygen spiral-filter press technology combined with thermal pasteurization (TP), pulsed electric field (PEF) and high pressure processing (HPP) on cloudy apple juice quality was investigated immediately after the treatments and after 3 weeks of storage at 4 °C. Based on equivalent levels of microbial safety and desired shelf-life, low and high processing intensities were selected ...
DOI:
10.1016/j.ifset.2019.03.004

2. Impact of ultrasonication, ultraviolet and atmospheric cold plasma processing on quality parameters of tomato-based beverage in comparison with thermal processing

Author:
Mehta, Deepak; Sharma, Nitya; Bansal, Vasudha; Sangwan, Rajender S.; Yadav, Sudesh Kumar
Source:
Innovative food science & emerging technologies 2019 v.52 pp. 343-349
ISSN:
1466-8564
Subject:
ascorbic acid; beverages; bioactive compounds; chlorogenic acid; cold; color; gallic acid; molds (fungi); nonthermal processing; pH; pasteurization; sinapic acid; tomatoes; ultrasonic treatment; yeasts
Abstract:
... The aim of the study was to develop a tomato-based beverage and to investigate the effect of thermal (pasteurization) and non-thermal (ultrasonication, ultra-violet (UV), atmospheric cold plasma (ACP)) processing on the quality of a tomato-based beverage. The ultrasonication and ACP processing for 10 min put significant effect on L* and a* color values of the tomato beverage. All the processing te ...
DOI:
10.1016/j.ifset.2019.01.015