4.7 Article

Effects of Thermal and Non-thermal Processing on Phenolic Compounds, Antioxidant Activity and Sensory Attributes of Chokanan Mango (Mangifera indica L.) Juice

Related references

Note: Only part of the references are listed.
Article Biotechnology & Applied Microbiology

Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice

Vicknesha Santhirasegaram et al.

FOOD AND BIOPRODUCTS PROCESSING (2015)

Article Chemistry, Applied

Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice

Vicknesha Santhirasegaram et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2015)

Article Food Science & Technology

Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

Fengxia Liu et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)

Article Food Science & Technology

Quality of carrot juice as influenced by blanching and sonication treatments

Saqib Jabbar et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Chemistry, Applied

Effects of ultrasound treatments on quality of grapefruit juice

Rana Muhammad Aadil et al.

FOOD CHEMISTRY (2013)

Article Food Science & Technology

Effect of pasteurization process and storage on color and shelf-life of pomegranate juices

Salud Vegara et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Acoustics

Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice

Quinatzin Yadira Zafra-Rojas et al.

ULTRASONICS SONOCHEMISTRY (2013)

Article Acoustics

Effect of ultrasound on different quality parameters of apple juice

Muhammad Abid et al.

ULTRASONICS SONOCHEMISTRY (2013)

Article Engineering, Environmental

Sonochemical reactors: Important design and scale up considerations with a special emphasis on heterogeneous systems

Parag R. Gogate et al.

CHEMICAL ENGINEERING JOURNAL (2011)

Article Chemistry, Applied

Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice

Cigdem Uysal Pala et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)

Article Acoustics

Sonication improves kasturi lime (Citrus microcarpa) juice quality

Rajeev Bhat et al.

ULTRASONICS SONOCHEMISTRY (2011)

Review Food Science & Technology

Effect of ultrasonic processing on food enzymes of industrial importance

C. P. O'Donnell et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)

Review Food Science & Technology

Effects of radiation processing on phytochemicals and antioxidants in plant produce

Mohammad Alothman et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)

Review Food Science & Technology

Major mango polyphenols and their potential significance to human health

Martin Masibo et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)

Article Food Science & Technology

Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice

Maricel Keyser et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)

Article Food Science & Technology

Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

Muthupandian Ashokkumar et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)

Article Engineering, Chemical

Effects of ultrasonic treatments in orange juice processing

M. Valero et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Food Science & Technology

Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice

A. Rivas et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2006)

Article Chemistry, Applied

Effects of heat treatment conditions on fresh taste and on pectinmethylesterase activity of chilled mandarin and orange juices

E Sentandreu et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2005)

Article Food Science & Technology

Comparison of the contents of the main antioxidant compounds and the antioxidant activity of white grapefruit and his new hybrid

S Gorinstein et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)

Review Agriculture, Multidisciplinary

Phenolic acids in foods: An overview of analytical methodology

RJ Robbins

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Food Science & Technology

Emerging technologies: chemical aspects

P Butz et al.

FOOD RESEARCH INTERNATIONAL (2002)

Article Chemistry, Applied

The hydrophilic and lipophilic contribution to total antioxidant activity

MB Arnao et al.

FOOD CHEMISTRY (2001)

Article Food Science & Technology

Basic aspects of food preservation by hurdle technology

L Leistner

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)

Article Physics, Applied

Effects of ultrasonic irradiation on phenolic compounds in wine

N Masuzawa et al.

JAPANESE JOURNAL OF APPLIED PHYSICS PART 1-REGULAR PAPERS SHORT NOTES & REVIEW PAPERS (2000)