The Experts below are selected from a list of 33090 Experts worldwide ranked by ideXlab platform
Enrique Ortega-rivas - One of the best experts on this subject based on the ideXlab platform.
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Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices
Food and Bioprocess Technology, 2011Co-Authors: Enrique Ortega-rivasAbstract:Pasteurisation of Fruit Juices is normally carried out by thermal means. Heat treatment is an efficient technology for pasteurisation, but may also cause impairment of nutritive and sensory attributes. High-voltage pulsed electric field (PEF) treatment is a promising non-thermal processing method for pasteurisation of liquid foods. Sensory quality of Fruit Juices is important for consumers. PEF lends itself to be employed as an alternative to produce Fruit Juices of high quality and safe for consumption, and yet its practical application has been really limited. This paper reviews research carried out recently about the potential use of PEF to different Fruit Juices, aimed at employing the technology at industrial scale in order to search for wider commercialisation.
Malcolm J W Povey - One of the best experts on this subject based on the ideXlab platform.
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analysis of the sugar content of Fruit Juices and drinks using ultrasonic velocity measurements
International Journal of Food Science and Technology, 2007Co-Authors: Norma I Contreras, Peter Fairley, David Julian Mcclements, Malcolm J W PoveyAbstract:Summary The use of ultrasound to determine the sugar content of Fruit Juices and drinks has been assessed. The velocity of ultrasound and the density were measured in solutions of D-glucose, D-fructose, and sucrose at various concentrations (0–40% w/v) and temperatures (10–30°C). The velocity of ultrasound was measured in 50:50wt:wt mixed solutions of sucrose and D-glucose over the same range of concentrations and temperatures. Measurements of the velocity of ultrasound, the density and the refractive index were made on various Fruit Juices and drinks at 20°C. The sugar content of the Juices and drinks was determined by enzymatic assay. Ultrasonic measurements are shown to predict sugar contents in pure sugar solutions to within 0.2% w/v and in mixed sugar solutions to within 0.5% w/v. The ultrasonic measurements were sensitive to sugar species. It is shown that ultrasound compares well with other techniques for sugar content determination in Fruit Juices and drinks, and has the advantage that the equipment can be used for on-line process control. Applications for this ultrasonic technique are proposed.
M. E. Parish - One of the best experts on this subject based on the ideXlab platform.
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Public Health and Nonpasteurized Fruit Juices
Critical reviews in microbiology, 1997Co-Authors: M. E. ParishAbstract:AbstractWell publicized outbreaks of foodborne illness have occurred in recent years due to consumption of commercial, nonpasteurized (“fresh” or “unpasteurized”) Fruit Juices. Nonpasteurized and heat treated Juices have been associated with at least 15 foodborne illness outbreaks since the early 1900s. Disease syndromes have included salmonellosis, typhoid fever, cyrptosporidiosis, Escherichiu coli-related diarrhea, and hemolytic uremia. Mortality has occasionally occurred during these outbreaks. An increase in the number of reported outbreaks in recent years possibly reflects greater consumption of fresh Juices and closer scrutiny of these products by medical and public health authorities. This article reviews the Fruit juice borne outbreaks in the 1900s, methods to control pathogens, and regulatory issues related to production of nonpasteurized Fruit Juices in the U.S.
Pilar Rodriguez De Massaguer - One of the best experts on this subject based on the ideXlab platform.
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review microbiological quality and safety of Fruit Juices past present and future perspectives
Critical Reviews in Microbiology, 2009Co-Authors: Alline Artigiani Lima Tribst, Anderson S Santana, Pilar Rodriguez De MassaguerAbstract:In this review paper, several aspects of Fruit juice microbiology, from past to future perspectives, are considered. An overview of the most relevant outbreaks involving foodborne pathogens and spoilage microorganisms associated with Fruit Juices is provided. One of the sections provides data on the sources of Fruit juice contamination, followed by perspectives on preservation methods. Furthermore, considerations on the role of international guidelines about exotic Fruit Juices in respect to public health, and of the microbiological status of Fruit Juices used as food/beverage ingredients are discussed. Issues and challenges highlight how the microbiology of Fruit Juices has evolved over the years, when aspects of stability or microbiological safety are under consideration.
Michele Delalonde - One of the best experts on this subject based on the ideXlab platform.
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identification of relevant physicochemical characteristics for predicting Fruit Juices filterability
Separation and Purification Technology, 2015Co-Authors: Layal Dahdouh, Christelle Wisniewski, Andre Kapitangnimdu, Adrien Servent, Manuel Dornier, Michele DelalondeAbstract:Abstract Cross-flow microfiltration has replaced conventional fining methods for clarifying Fruit Juices, resulting in the combination of clarification and preservation in one single continuous operation. However the performance of this process is limited by the fouling mechanism during the filtration operation, related to the Fruit juice fouling propensity. The aim of this work was to study the possibility of predicting the Fruit Juices filterability, according to some of their intrinsic characteristics. Therefore, 9 different commercial orange Juices were chemically and physicochemically characterized (17 characterization parameters) and laboratory scale filtration tests, in an agitated and pressurized filtration module, were carried out at constant transmembrane pressure (1.5 bar). Fruit Juices filterability was evaluated from the permeate flux evolution during the filtration operation. Partial Least Squares (PLS) method was particularly used for the analysis of relationship between the Fruit Juices filterability and the juice studied characteristics. PLS was initially performed using the whole set of predictor variables. The aim of this first analysis was to highlight the most important juice characteristics among the 17 studied ones; a simplified PLS model was performed using model-wise method and PLS–VIP method as important variable selection procedure. It was possible to predict satisfactorily ( R 2 > 0.9) Fruit Juices filterability according to only 5 physicochemical characteristics, reflecting the different phases of the studied Juices (dry matter, total soluble solids, pH, conductivity, and surface area average diameter).
