ReviewFoods (Basel, Switzerland)2020
Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
23 citing papers in PubMed.
- Processing of Strawberry Juice Using High-Power Ultra-Sound (HPU) and Pulsed Electric Field (PEF): Synergistic Effects on Quality, Color and Anthocyanins Revealed by Chemometrics.Foods (Basel, Switzerland) · 2026Article
- Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between.Molecular nutrition & food research · 2026Review
- Vitamin C Stability in Fruit Juices: Impact of Non-Thermal Processing on Nutritional Quality and Safety.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Sequential Pulsed Light and Ultrasound Treatments for the Inactivation ofFoods (Basel, Switzerland) · 2024Article
- High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E.Molecules (Basel, Switzerland) · 2024Article
- Article
- High-Power Ultrasound (HPU) and Pulsed Electric Field (PEF) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds in Strawberry Juice-A Chemometric Evaluation-Part II.Foods (Basel, Switzerland) · 2024Article
- Physicochemical, microbiological, and sensory properties of healthy juices containing aloe vera gel and probiotics and their antidiabetic effects on albino rats.Frontiers in nutrition · 2024Article
- Minimal Processing Technologies for Production and Preservation of Tailor-Made FoodsFood technology and biotechnology · 2023Review
- Pulsed Electric Field (PEF) and High-Power Ultrasound (HPU) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds of Strawberry Juice-A Chemometric Evaluation-Part I.Foods (Basel, Switzerland) · 2023Article
- Supercritical COFoods (Basel, Switzerland) · 2023Article
- Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends.Foods (Basel, Switzerland) · 2022Review
- Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food.Ultrasonics sonochemistry · 2022Article
- The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness.Foods (Basel, Switzerland) · 2022Article
- Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (Molecules (Basel, Switzerland) · 2022Article
- Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants.Foods (Basel, Switzerland) · 2022Article
- Comparative analysis of antibrowning agents, hot water and high-intensity ultrasound treatments to maintain the quality of fresh-cut mangoes.Journal of food science and technology · 2022Article
- Stability of SARS-CoV-2 as consequence of heating and microwave processing in meat products and bread.Food science & nutrition · 2021Article
- Sustainable Functional Food Processing.Foods (Basel, Switzerland) · 2021Article
- Viability, Sublethal Injury, and Release of Cellular Components FromFrontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.