相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing
Diego Archaina et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2018)
Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking
Arianna Ricci et al.
BEVERAGES (2018)
Improving the Extraction of Juice and Anthocyanins from Blueberry Fruits and Their By-products by Application of Pulsed Electric Fields
Gianpiero Pataro et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review
Farid Chemat et al.
ULTRASONICS SONOCHEMISTRY (2017)
Ice juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields
Juana M. Carbonell-Capella et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Review of dried fruits: Phytochemicals, antioxidant efficacies, and health benefits
Sui Kiat Chang et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
Francisco J. Barba et al.
FOOD RESEARCH INTERNATIONAL (2015)
A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Christina Drosou et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries
Francisco J. Barba et al.
JOURNAL OF FOOD ENGINEERING (2015)
Kinetics of Food Quality Changes During Thermal Processing: a Review
B. Ling et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products
Ramune Bobinaite et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Tissue damage modeling in gene electrotransfer: The role of pH
N. Olaiz et al.
BIOELECTROCHEMISTRY (2014)
Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines
Cristele Delsart et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Valorization of oilseed residues: Extraction of polyphenols from flaxseed hulls by pulsed electric fields
N. Boussetta et al.
INDUSTRIAL CROPS AND PRODUCTS (2014)
Electroporation in Food Processing and Biorefinery
Samo Mahnic-Kalamiza et al.
JOURNAL OF MEMBRANE BIOLOGY (2014)
The Role of Additional Pulses in Electropermeabilization Protocols
Cecilia Suarez et al.
PLOS ONE (2014)
Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses
Pollyanna Ibrahim Silva et al.
JOURNAL OF FOOD ENGINEERING (2013)
Adjustment of milling, mash electroporation and pressing for the development of a PEF assisted juice production in industrial scale
Henry Jaeger et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds
N. Boussetta et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
The health benefits of blackcurrants
Ashwin Gopalan et al.
FOOD & FUNCTION (2012)
Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit
Homa Bagherian et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2011)
Health-promoting substances and antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during ripening process
Yanina S. Coria Cayupan et al.
FOOD CHEMISTRY (2011)
Black currant polyphenols: Their storage stability and microencapsulation
Anna M. Bakowska-Barczak et al.
INDUSTRIAL CROPS AND PRODUCTS (2011)
Pulsed electric field assisted aqueous extraction of colorants from red beet
K. V. Loginova et al.
JOURNAL OF FOOD ENGINEERING (2011)
Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields
Nabil Grimi et al.
JOURNAL OF FOOD ENGINEERING (2011)
Pulsed Electric Field-Assisted Vinification of Aglianico and Piedirosso Grapes
Francesco Donsi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Critical Electric Field Strengths of Onion Tissues Treated by Pulsed Electric Fields
Suvaluk Asavasanti et al.
JOURNAL OF FOOD SCIENCE (2010)
Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison
M. Corrales et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology
A. Nath et al.
JOURNAL OF FOOD ENGINEERING (2007)
Modeling and optimization I: Usability of response surface methodology
Deniz Bas et al.
JOURNAL OF FOOD ENGINEERING (2007)