4.7 Article

Application of High Pressure Processing for Obtaining Fresh-Like Fruit Smoothies

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple

Dongxiao Sun-Waterhouse et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

Article Food Science & Technology

Effect of Ultrafiltration Combined with High-Pressure Processing on Safety and Quality Features of Fresh Apple Juice

Liang Zhao et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

Article Food Science & Technology

Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

Francisco J. Barba et al.

FOOD RESEARCH INTERNATIONAL (2013)

Review Food Science & Technology

High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

Francisco J. Barba et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2012)

Article Food Science & Technology

Study of Antioxidant Capacity and Quality Parameters in An Orange Juice-Milk Beverage After High-Pressure Processing Treatment

Francisco J. Barba et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Article Biotechnology & Applied Microbiology

The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage

Margaret F. Patterson et al.

FOOD MICROBIOLOGY (2012)

Article Food Science & Technology

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

Derek F. Keenan et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Food Science & Technology

Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis

Liesbeth Vervoort et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

Article Food Science & Technology

Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of Songold Plum Puree

Francisco Gonzalez-Cebrino et al.

JOURNAL OF FOOD SCIENCE (2012)

Article Food Science & Technology

Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

Derek F. Keenan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

Article Agriculture, Multidisciplinary

Effects of Thermal and High Hydrostatic Pressure Processing and Storage on the Content of Polyphenols and Some Quality Attributes of Fruit Smoothies

Derek. F. Keenan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Food Science & Technology

Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

Derek F. Keenan et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)

Article Food Science & Technology

Effect of high pressure processing on the quality of acidified Granny Smith apple puree product

A. Landl et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)

Article Food Science & Technology

Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields

Markus Walkling-Ribeiro et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Review Food Science & Technology

Pectins in Processed Fruit and Vegetables: Part II - Structure-Function Relationships

D. N. Sila et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2009)

Article Chemistry, Applied

High-pressure Food Processing

V. M. Balasubramaniam et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2008)

Article Food Science & Technology

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

Indrawati Oey et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)

Article Engineering, Chemical

Quasi-adiabatic temperature increase during high pressure processing of selected foods

E. Patazca et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Agriculture, Multidisciplinary

Characterization of the activity of tyrosinase on betanidin

Fernando Gandia-Herrero et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Review Food Science & Technology

Opportunities and challenges in high pressure processing of foods

N. K. Rastogi et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)

Article Chemistry, Applied

Role of peroxidase in anthocyanin degradation in litchi fruit pericarp

ZQ Zhang et al.

FOOD CHEMISTRY (2005)

Review Food Science & Technology

Effects of production and processing factors on major fruit and vegetable antioxidants

W Kalt

JOURNAL OF FOOD SCIENCE (2005)

Article Engineering, Chemical

Influence of ultra high pressure processing on fruit and vegetable products

P Butz et al.

JOURNAL OF FOOD ENGINEERING (2003)

Article Biotechnology & Applied Microbiology

Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish)

BL Nguyen et al.

BIOTECHNOLOGY AND BIOENGINEERING (2002)

Article Food Science & Technology

High-pressure processing of orange juice: Kinetics of pectinmethylesterase inactivation

U Nienaber et al.

JOURNAL OF FOOD SCIENCE (2001)