The Italian research organisation CREA, (
CREA conducted experiments with
"PEF treatment has proven to be very effective in inactivating microorganisms, leading to longer shelf life. Additionally, it improves the nutritional and health properties of fresh blood orange juice. This demonstrates the great potential of
"We see great potential for freshly pressed juice with extended shelf life and improved nutritional properties. Consumers are becoming more health-conscious, and the industry faces challenges in meeting demand efficiently. With these results, which will be published in scientific journals, the industry will recognize our technology's potential to meet this need," says
CREA will continue testing other types of juices and the results will now be published in a scientific report.
CREA is the leading Italian research institute in agriculture and food, operating under the
For further information about the results with CREA, watch this interview with Simona Fabroni, P.hd and senior researcher."
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