Glow Discharge Plasma Processing for the Improvement of Pasteurized Orange Juice’s Aroma and Off-Flavor

Glow discharge plasma increased the concentration of terpenoid and aldehyde compounds that give the orange juice its fresh-like characteristics and reduced the off-flavor compound concentration by 61%.

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Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia The fermentation of this juice with Lp may develop functional beverages, which is significant due to its consumption as an edible fruit with medicinal properties.
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