A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages

A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages Hassan Zia 1 , 2 *, Ana Slatnar 2 , Tatjana Košmerl 2 and Mojca Korošec 2 1 GfL Gesellschaft für Lebensmittel-Forschung mbH, Berlin, Germany, 2 Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia Alternatives to the conventional thermal processing (TT) of food are an area of research that has grown tremendously in recent decades. The impact of...