Kinetics of flavour and aroma changes in thermally processed cupua�u (Theobroma grandiflorum) pulp

Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing

“…Thus, this mould requires 90 C and !20 min or equivalent for apple juice pasteurization. This process negatively affects the fruit product sensory quality, and may result in the loss of raw fruit nutrients such as antioxidants (Silva, Sims, Balaban, Silva, & O'Keefe, 2000).…”

Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing

“…This makes the commercial pasteurization conditions suggested for fruit juice preservation such as 85°C for 20 min inadequate for pasteurization processes aimed at B. nivea mold ascospores. Thus B. nivea requires 90-95°C for fruit pasteurization, which negatively affects the fruit product sensory quality (Silva et al, 2000) and may result in the loss of raw fruit nutrients such as antioxidants.…”

Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

“…Dalmadi et al (2006) reported biphasic thermal inactivation kinetic model for Elsanta strawberry, where labile and stable fraction were registered when the PPO extract was processed at 50-65°C. While being efficient for enzyme inactivation, the heat employed in thermal processing affects the fruit flavor (Silva et al, 2000) and can degrade some nutrients in fruits such as vitamin C and other antioxidants (Castro et al, 2008;Volden et al, 2008). The addition of anti-browning agents such as ascorbic acid, sulfites, sodium chlorite, cysteine, kojic acid and cinnamic acid have also been alternatives to control browning in food (Queiroz et al, 2008).…”