Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films

Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

(2017) Anna-Lena Herbig et al.   FOOD CHEMISTRY

Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties

(2016) Hongchao Zhang et al.   JOURNAL OF FOOD ENGINEERING

Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design

(2016) Kanishka Bhunia et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice

(2015) Pierre A. Picouet et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

(2013) Chun-Li Zhou et al.   Innovative Food Science & Emerging Technologies

Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables

(2012) Sze Ying Leong et al.   FOOD CHEMISTRY

Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

(2012) Griet Knockaert et al.   FOOD CHEMISTRY

Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices

(2012) Rodrigo Scherer et al.   FOOD CHEMISTRY

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

(2012) Liesbeth Vervoort et al.   Innovative Food Science & Emerging Technologies

Tracking spore-forming bacteria in food: From natural biodiversity to selection by processes

(2012) Florence Postollec et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Kinetics of ascorbic acid degradation in fruit-based infant foods during storage

(2012) Vicente Bosch et al.   JOURNAL OF FOOD ENGINEERING

Changes in carotenoids during processing and storage of pumpkin puree

(2011) João Gustavo Provesi et al.   FOOD CHEMISTRY

Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage

(2011) Huseyin Ayvaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)

(2010) Griet Knockaert et al.   FOOD CHEMISTRY

Effect of Storage and Cooking on β-Carotene Isomers in Carrots (Daucus carota L. cv. ‘Stefano’)

(2010) Michael Imsic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots

(2009) Ximenita I. Trejo Araya et al.   Innovative Food Science & Emerging Technologies

Microbiological Shelf Life of Pasteurized Milk in Bottle and Pouch

(2009) R.R. Petrus et al.   JOURNAL OF FOOD SCIENCE

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

(2008) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments

(2007) Isabel Odriozola-Serrano et al.   Innovative Food Science & Emerging Technologies

A review of the performance of domestic refrigerators

(2007) S.J. James et al.   JOURNAL OF FOOD ENGINEERING