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Št. zadetkov: 3
Impact of pulsed electric field pretreatment on quality parameters of aronia and haskap berry juices
Alema Puzović, Massimiliano Rinaldi, Neamtallah Assaf, Maja Mikulič Petkovšek
Izvirni znanstveni članek
Oznake: non-thermal processing;fruit juice;bioactive compounds;anthocyanins;extraction;berries;
This study examined the effect of pulsed electric field pre-treatment at three intensities (1.78, 5.3, and 10.7 kJ/kg) on the yield and physicochemical properties of aronia and haskap juices. PEF significantly increased juice yield by 18.0% points in aronia (from 39.3% to 57.3%) and 30.6% points in ...
Leto: 2026 Vir: Biotehniška fakulteta (UL BF)
Effect of non-thermal treatments of clear apple juice on exogenous pectinases
Alberto Zavarise, Alema Puzović, Andres Felipe Moreno Baretto, Dario Pavon-vargas, Manfred Goessinger, Maja Mikulič Petkovšek, Massimiliano Rinaldi, Christian Haselmair-Gosch, Luca Cattani, Heidrun Halbwirth
Izvirni znanstveni članek
Oznake: enzyme inactivation;pectinase;fruit juice;HPP;PEF;thermal pasteurization;non-thermal treatment;exogenous enzyme;
Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (poly ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juice
A. Ngoc Quynh Truong, Alema Puzović, Dario Pavon-vargas, Kristyna Simkova, Ibrahim Rabeeah, Helen Murray, Mariana Cecilia Grohar, Maja Mikulič Petkovšek, Karin Mandl, Manfred Gössinger, Sara Rainieri, Heidrun Halbwirth, Luca Cattani, Massimiliano Rinaldi
Izvirni znanstveni članek
Oznake: pulsed electric field;PEF;high-pressure processing;HPP;raspberry juice;quality attributes;anthocyanins;volatile compounds;
Raspberry juice is a nutrient-rich beverage valued for its high concentrations of anthocyanins, vitamin C, and volatile aroma compounds, which contribute to its health benefits and sensory appeal. However, processing methods can significantly impact these quality attributes. This study compared the ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 3
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