Preservation of Strawberry Juice by Dynamic High-Pressure Processing

Won, Jin Seong; Kim, Myung Hwan; Han, Gwi Jung; Noh, Bong Soo; Min, Sea C.

doi:10.9721/kjfst.2015.47.4.480

Cited by 3 publications

(1 citation statement)

References 24 publications

(13 reference statements)

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“…UHPH treatment caused a slight reduction in vitamin C in strawberry juice treated at higher pressure (205 MPa) for 3 passes at an inlet temperature of 20°C [131]. e vitamin E content in soya milk was significantly affected by an UHPH treatment carried out at 200 or 300 MPa and very high inlet temperature (55-75°C), required to obtain a microbiologically stable product [132].…”

Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 97%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 97%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

154

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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Microbial Monitoring and Exploring Ways to Prevent or Minimize Microbial Contamination at the Production and Distribution Stages of Fresh Strawberries

Kim¹,

Lee²,

Kim³

et al. 2017

J. Fd Hyg. Safety

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Preservation of Strawberry Juice by Dynamic High-Pressure Processing

Abstract: Effects of dynamic high-pressure (DHP) treatments on microbial stability, vitamin C concentration, color, sugar content, color, and pH of strawberry juice were studied and compared with those of the conventional thermal treatment.

Cited by 3 publications

References 24 publications

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Microbial Monitoring and Exploring Ways to Prevent or Minimize Microbial Contamination at the Production and Distribution Stages of Fresh Strawberries

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