Related references
Note: Only part of the references are listed.Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time
Wenshu Huang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks
Liang Zhao et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
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)
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)
Clarification of pomegranate juice by ultrafiltration: study of juice quality and of the fouling mechanism
Semia Baklouti et al.
FRUITS (2012)
Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage
Xiamin Cao et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: Microbial inactivation and evaluation of quality parameters
Antonio Vega-Galvez et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar
Yongtao Wang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Effects of pretreatment and various operating parameters on permeate flux and quality during ultrafiltration of apple juice
K. Savas Bahceci
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation
Xueli Pang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices
Ulrike A. Fischer et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage
B. Torres et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)
Clarification and concentration of pomegranate juice (Punica granatum L.) using membrane processes
Alfredo Cassano et al.
JOURNAL OF FOOD ENGINEERING (2011)
Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Puree with Industrial Origin during the Refrigerated Storage
Jesus Garcia-Parra et al.
JOURNAL OF FOOD SCIENCE (2011)
Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
Xiamin Cao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Physico-chemical parameters of cactus pear (Opuntia ficus-indica) juice clarified by microfiltration and ultrafiltration processes
Alfredo Cassano et al.
DESALINATION (2010)
Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice
C. Queiroz et al.
HIGH PRESSURE RESEARCH (2010)
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)
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)
High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage
Lin Li et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice
Aporn Laorko et al.
JOURNAL OF FOOD ENGINEERING (2010)
Biochemical Changes during the Storage of High Hydrostatic Pressure Processed Avocado Paste
D. A. Jacobo-Velazquez et al.
JOURNAL OF FOOD SCIENCE (2010)
Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment
Pelin Onsekizoglu et al.
JOURNAL OF MEMBRANE SCIENCE (2010)
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purees
Ankit Patras et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees
Ankit Patras et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Effect of high hydrostatic pressure on cashew apple (Anacardium occidentale L.) juice preservation
F. C. Lavinas et al.
JOURNAL OF FOOD SCIENCE (2008)
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)
Antioxidant activity, polyhenol content and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions
Revital Tzulker et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Effective clarification of apple juice using membrane filtration without enzyme and pasteurization pretreatment
Yasan He et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2007)
Ultrafiltration of kiwifruit juice using modified poly(ether ether ketone) hollow fibre membranes
F. Tasselli et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2007)
Clarification of blood orange juice by ultrafiltration: analyses of operating parameters, membrane fouling and juice quality
A. Cassano et al.
DESALINATION (2007)
High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety
Saner Dede et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Effects of pressure- and thermal-pasteurization on volatiles of some berry fruits
I. Dalmadi et al.
HIGH PRESSURE RESEARCH (2007)
Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling
A. Cassano et al.
JOURNAL OF FOOD ENGINEERING (2007)
Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide
Fenqi Gui et al.
FOOD CHEMISTRY (2007)
Kinetics of amino acid loss in carrot juice concentrate during storage
Hou-Yin Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Effect of clarification techniques and rat intestinal extract incubation on phenolic composition and antioxidant activity of black currant juice
Manuel Pinelo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization
Lucia Plaza et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Recovery of Escherichia coli ATCC 25922 in phosphate buffered saline after treatment with high hydrostatic pressure
Shigenobu Koseki et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage
Hou-yin Wang et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity
C Sánchez-Moreno et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice
AC Polydera et al.
FOOD CHEMISTRY (2005)
Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing
C Sánchez-Moreno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Impact of growing environment on Chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis
YY Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Microbiology of pressure-treated foods
MF Patterson
JOURNAL OF APPLIED MICROBIOLOGY (2005)
High hydrostatic pressure processing of peach puree with and without antibrowning agents
JA Guerrero-Beltrán et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2004)
The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria x ananassa)
A Garcia-Palazon et al.
FOOD CHEMISTRY (2004)
High-pressure destruction kinetics of E-coli(29055) in apple juice
HS Ramaswamy et al.
JOURNAL OF FOOD SCIENCE (2003)
Clarification and concentration of citrus and carrot juices by integrated membrane processes
A Cassano et al.
JOURNAL OF FOOD ENGINEERING (2003)
Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes
GT Vladisavljevic et al.
JOURNAL OF FOOD ENGINEERING (2003)
Ultrafiltration performance of Carbosep membranes for the clarification of apple juice
JPF de Bruijn et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)
Influence of crossflow ultrafiltration on membrane fouling and apple juice quality
J de Bruijn et al.
DESALINATION (2002)
Fresh cucumber flavor in refrigerated pickles: Comparison of sensory and instrumental analysis
C Palma-Harris et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Effect of membrane pore size on quality of ultrafiltered apple juice
E Zárate-Rodríguez et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)
A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate
S Alvarez et al.
JOURNAL OF FOOD ENGINEERING (2000)
Ascorbic acid content of commercial fruit juices and its rate of loss upon storage
V Kabasakalis et al.
FOOD CHEMISTRY (2000)
First visualization of temperature fields in liquids at high pressure using thermochromic liquid crystals
M Pehl et al.
EXPERIMENTS IN FLUIDS (2000)
Share Paper
