Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures - Arya, Shalini S.; More, Pavankumar R.; Hilares, Ruly Terán; Pereira, Barbara; Arantes, Valdeir; Silva, Silvio Silverio da; Santos, Julio Cesar (Journal of Food Processing and Preservation, 2021)