Impact comparison of high pressure processing and pulsed electric fields processing on tomato and watermelon juice KU Leuven
Increased consumer awareness of potential health benefits of consumption of fruits and vegetables resulted in growing demand for fresh or minimally processed juices. In this context, food sector stakeholders are constantly looking into possible alternatives for thermal processing, aiming to better maintain food quality attributes while at the same time delivering the required level of safety. Among many alternative technologies, two ...