The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend
Keywords: Non-thermal hurdle processing; Sensory evaluation; Ultraviolet light (UV); High intensity light pulses (HILP); Pulsed electric field (PEF); Manothermosonication (MTS)