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。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)
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)
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)
Quality of carrot juice as influenced by blanching and sonication treatments
Saqib Jabbar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effects of ultrasound treatments on quality of grapefruit juice
Rana Muhammad Aadil et al.
FOOD CHEMISTRY (2013)
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)
Effect of pasteurization process and storage on color and shelf-life of pomegranate juices
Salud Vegara et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage
Cigdem Uysal Pala et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice
Quinatzin Yadira Zafra-Rojas et al.
ULTRASONICS SONOCHEMISTRY (2013)
Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice
Vicknesha Santhirasegaram et al.
ULTRASONICS SONOCHEMISTRY (2013)
Effect of ultrasound on different quality parameters of apple juice
Muhammad Abid et al.
ULTRASONICS SONOCHEMISTRY (2013)
The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend
Irene M. Caminiti et al.
FOOD AND BIOPRODUCTS PROCESSING (2012)
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
Ruth Martinez et al.
FOOD CHEMISTRY (2012)
Sonochemical reactors: Important design and scale up considerations with a special emphasis on heterogeneous systems
Parag R. Gogate et al.
CHEMICAL ENGINEERING JOURNAL (2011)
Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend
Irene M. Caminiti et al.
FOOD CHEMISTRY (2011)
Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice
Chao Zhang et al.
FOOD CHEMISTRY (2011)
Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation
Rajeev Bhat et al.
FOOD CHEMISTRY (2011)
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
A. Rawson et al.
FOOD RESEARCH INTERNATIONAL (2011)
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)
Sonication improves kasturi lime (Citrus microcarpa) juice quality
Rajeev Bhat et al.
ULTRASONICS SONOCHEMISTRY (2011)
Effect of ultrasonic processing on food enzymes of industrial importance
C. P. O'Donnell et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Design aspects of sonochemical reactors: Techniques for understanding cavitational activity distribution and effect of operating parameters
Vinayak S. Sutkar et al.
CHEMICAL ENGINEERING JOURNAL (2009)
Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice
B. K. Tiwari et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Effects of radiation processing on phytochemicals and antioxidants in plant produce
Mohammad Alothman et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
Major mango polyphenols and their potential significance to human health
Martin Masibo et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
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)
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)
Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields
M. Walkling-Ribeiro et al.
JOURNAL OF FOOD ENGINEERING (2008)
Effect of technological processes and storage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices
Enrique Sentandreu et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Effects of ultrasonic treatments in orange juice processing
M. Valero et al.
JOURNAL OF FOOD ENGINEERING (2007)
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)
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)
Determination of phenolic constituents in citrus juices:: Method of high performance liquid chromatography
E Belajová et al.
FOOD CHEMISTRY (2004)
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)
Phenolic acids in foods: An overview of analytical methodology
RJ Robbins
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Emerging technologies: chemical aspects
P Butz et al.
FOOD RESEARCH INTERNATIONAL (2002)
The hydrophilic and lipophilic contribution to total antioxidant activity
MB Arnao et al.
FOOD CHEMISTRY (2001)
Basic aspects of food preservation by hurdle technology
L Leistner
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
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)