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。Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice
Jing Xu et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
Browning Control Using Cyclodextrins in High Pressure-Treated Apple Juice
Gines Benito Martinez-Hernandez et al.
FOOD AND BIOPROCESS TECHNOLOGY (2019)
Development, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization
K. C. S. Galvo et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments
Yuanshan Yu et al.
FOOD CHEMISTRY (2018)
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice
Francesca Bot et al.
JOURNAL OF FOOD ENGINEERING (2018)
Impact of Hydrocolloids and Homogenization Treatment on the Foaming Properties of Raspberry Fruit Puree
E. Dachmann et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage
I. Codina-Torrella et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Change of the rheological properties of mango juice by high pressure homogenization
Linyan Zhou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Frozen Concentrated Orange Juice (FCOJ) Processed by the High Pressure Homogenization (HPH) Technology: Effect on the Ready-to-Drink Juice
Thiago Soares Leite et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage
Yunjing Guan et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Perception of Apple Juice: A Comparison of Physicochemical Measurements, Descriptive Analysis and Consumer Responses
Katarzyna Wlodarska et al.
JOURNAL OF FOOD QUALITY (2016)
Chemical composition of French and Polish cloudy apple juices
J. Markowski et al.
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY (2016)
Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization
J. Tan et al.
JOURNAL OF FOOD ENGINEERING (2015)
Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F-Ananassa) juice
Cagri Helin Karacam et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Composition of clear and cloudy juices from French and Polish apples in relation to processing technology
Jaroslaw Markowski et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice
Yuanshan Yu et al.
FOOD CHEMISTRY (2014)
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)
Thiago Soares Leite et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Effect of pH, temperature and maturity on pectinmethylesterase inactivation of citrus juices treated by high-pressure homogenization
Jose L. Navarro et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours
Pedro E. D. Augusto et al.
FOOD RESEARCH INTERNATIONAL (2013)
Effect of high pressure homogenization (HPH) on the physical stability of tomato juice
Mirian Tiaki Kaneiwa Kubo et al.
FOOD RESEARCH INTERNATIONAL (2013)
Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice
R. M. Velazquez-Estrada et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice
Francesca Patrignani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Influence of high pressure homogenization and pulp reduction on residual pectinmethylesterase activity, cloud stability and acceptability of Lane Late orange juice: A study to obtain high quality orange juice with extended shelf life
Jose V. Carbonell et al.
JOURNAL OF FOOD ENGINEERING (2013)
Valencia Late orange juice preserved by pulp reduction and high pressure homogenization: Sensory quality and gas chromatography-mass spectrometry analysis of volatiles
Manuela Cerdan-Calero et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization
R. M. Velazquez-Estrada et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
Pedro E. D. Augusto et al.
JOURNAL OF FOOD ENGINEERING (2012)
Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage
Angela Suarez-Jacobo et al.
JOURNAL OF FOOD ENGINEERING (2012)
Study on the applicability of high-pressure homogenization for the production of banana juices
Sonia Calligaris et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk
Fabio H. Poliseli-Scopel et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice
J. M. Carreno et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice
Angela Suarez-Jacobo et al.
FOOD CHEMISTRY (2011)
A comparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH)
Alan M. McKay et al.
FOOD MICROBIOLOGY (2011)
Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices
Paola Maresca et al.
JOURNAL OF FOOD ENGINEERING (2011)
Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment
Alline Artigiani Lima Tribst et al.
JOURNAL OF FOOD SCIENCE (2011)
High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree
Netsanet Shiferaw Terefe et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Effect of UHPH on indigenous microbiota of apple juice A preliminary study of microbial shelf-life
A. Suarez-Jacobo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Potentialities of High-Pressure Homogenization to Inactivate Zygosaccharomyces bailii in Fruit Juices
Francesca Patrignani et al.
JOURNAL OF FOOD SCIENCE (2010)
High pressure enhancement of enzymes: A review
Michael J. Eisenmenger et al.
ENZYME AND MICROBIAL TECHNOLOGY (2009)
Use of ultra-high-pressure homogenization to preserve apple juice without heat damage
J. Saldo et al.
HIGH PRESSURE RESEARCH (2009)
High-pressure homogenization of orange juice to inactivate pectinmethylesterase
J. Welti-Chanes et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin
Panchalee Pathanibul et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Polyphenolic compounds and antioxidant activity of new and old apple varieties
Aneta Wojdylo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C
Wilfido Jose Brinez et al.
FOOD CONTROL (2007)
Comparative study of polyphenolic content and antiradical activity of cloudy and clear apple juices
Jan Oszmianski et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk
J. Pereda et al.
JOURNAL OF DAIRY SCIENCE (2007)
Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits
Isabel Odriozola-Serrano et al.
FOOD CHEMISTRY (2007)
Study of pulsed electric field treated citrus juices
Zs. Cserhalmi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2006)
Which polyphenolic compounds contribute to the total antioxidant activities of apple?
R Tsao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure
N Lacroix et al.
FOOD RESEARCH INTERNATIONAL (2005)
Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.)
TDR Pires et al.
FOOD CHEMISTRY (2005)
Analysis of a new type of high pressure homogeniser. A study of the flow pattern
J Floury et al.
CHEMICAL ENGINEERING SCIENCE (2004)
Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC)
R Tsao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
High-pressure processing of apple juice: Kinetics of pectin methyl esterase inactivation
E Riahi et al.
BIOTECHNOLOGY PROGRESS (2003)
Inactivation of foodborne pathogens in milk using dynamic high pressure
JF Vachon et al.
JOURNAL OF FOOD PROTECTION (2002)
Kinetics of colour change of kiwifruits during hot air and microwave drying
M Maskan
JOURNAL OF FOOD ENGINEERING (2001)
Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L.) during maturation
XQ Gao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)