Related references
Note: Only part of the references are listed.Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH
Prashant Raj Pokhrel et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Non-thermal Technologies for Food Processing
Harsh Bhaskar Jadhav et al.
FRONTIERS IN NUTRITION (2021)
Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice
Adebola O. Oladunjoye et al.
ULTRASONICS SONOCHEMISTRY (2021)
Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review
Ashok Kumar Chakka et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices
P. Preetha et al.
FOOD CONTROL (2021)
Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes
Semanur Yildiz et al.
FOOD RESEARCH INTERNATIONAL (2021)
Revisiting Non-Thermal Food Processing and Preservation Methods-Action Mechanisms, Pros and Cons: A Technological Update (2016-2021)
James S. Chacha et al.
FOODS (2021)
Evaluation of the economic and environmental sustainability of high pressure processing of foods
Federica Cacace et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment
Aamir Iqbal et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus[L.] Merr.) juice
Kathrin Vollmer et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview
Ronit Mandal et al.
APPLIED SCIENCES-BASEL (2020)
Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
Predrag Putnik et al.
FOODS (2020)
Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices
Lucia Cassani et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Bioactive Compounds of Edible Fruits with Their Anti-Aging Properties: A Comprehensive Review to Prolong Human Life
Rajni Dhalaria et al.
ANTIOXIDANTS (2020)
Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field
Ning Zhu et al.
FOOD CHEMISTRY (2019)
Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage
Krystian Marszalek et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2019)
Effects of ozone processing on patulin, phenolic compounds and organic acids in apple juice
Enjie Diao et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Pulsed light as an emerging technology to cause disruption for food and adjacent industries - Quo vadis?
Neil J. Rowan
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of acai juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization
Tayse Ferreira Ferreira da Silveira et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices
Wentao Zhang et al.
FOOD CHEMISTRY (2019)
Searching for high pressure processing parameters for Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes reduction in Concord grape juice
Rodrigo Petrus et al.
BRITISH FOOD JOURNAL (2019)
Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice
Sengly Sroy et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing
Laetitia Picart-Palmade et al.
FRONTIERS IN NUTRITION (2019)
Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity
Gabriela M. Jaramillo-Sanchez et al.
OZONE-SCIENCE & ENGINEERING (2018)
Quality assessment of Cantaloupe melon juice under ozone processing
Joana F. Fundo et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Fruits as Prospective Reserves of bioactive Compounds: A Review
Marines Marli Gniech Karasawa et al.
NATURAL PRODUCTS AND BIOPROSPECTING (2018)
Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview
Agnieszka Joanna Brodowska et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications
Cecilia Jimenez-Sanchez et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Pulsed light processing of foods for microbial safety
M. L. Bhavya et al.
FOOD QUALITY AND SAFETY (2017)
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview
Leonardo Petruzzi et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Relationship between optical properties of beverages and microbial inactivation by intense pulsed light
Hee-Jeong Hwang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Influence of different pulsed electric field strengths on the quality of the grapefruit juice
Rana Muhammad Aadil et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters
Thatyane Vidal Fonteles et al.
FOOD RESEARCH INTERNATIONAL (2012)
The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice
Irene M. Caminiti et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)
Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice
B. K. Tiwari et al.
FOOD CHEMISTRY (2009)
High-pressure processing - effects on microbial food safety and food quality
Kiera M. Considine et al.
FEMS MICROBIOLOGY LETTERS (2008)
Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation
Susanne Schilling et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup
Pedro Elez-Martinez et al.
FOOD CHEMISTRY (2007)
Share Paper
