Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage condition

Pulsed light (3000 J/cm2) increased the shelf-life of juice to 45 days. Pulsed light preserved 61% more antioxidants and 38% more phenolics than thermal treatment.

→ read the fulll article


Previous post
Bio-Control Ability of Lactic Acid Bacteria and Bifidobacteria Against Ochratoxin a During Grape Juice Fermentation These results indicated that Lr-6133 could not only accords with the physicochemical indexes of fermented grape juice, but also had the best effect of comprehensive removal of OTA in grape juice.
Next post
Coca-Cola announces European trial of new smart drinks dispenser The Coca-Cola Company has expanded its Freestyle portfolio with the New Compact Freestyle machine, a smart dispenser that allows consumers to personalise their drinks while using their own reusable bottles or containers.