Flavor

Fruit juice

Engineering physics

Pasteurization

Shelf life

Engineering

Sterilization (economics)

Economics

Chemistry

Titratable acid

Antioxidant

Monetary economics

Foreign exchange

High pressure

Food science

Foreign exchange market

Biochemistry

Pascalization

Food Control

Traditional pasteurization method usually has negative impacts on color, flavor, and bioactive compounds of fresh fruit juice. Therefore, it is critic…

Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice