Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products
Published 2016 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products
Authors
Keywords
-
Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 15, Issue 5, Pages 844-867
Publisher
Wiley
Online
2016-06-04
DOI
10.1111/1541-4337.12214
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice
- (2015) Vicknesha Santhirasegaram et al. FOOD AND BIOPRODUCTS PROCESSING
- Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV)
- (2015) Pedro E.D. Augusto et al. FOOD RESEARCH INTERNATIONAL
- Efficacy of Ultraviolet (UV-C) Light in a Thin-Film Turbulent Flow for the Reduction of Milkborne Pathogens
- (2015) Jennifer A. Crook et al. Foodborne Pathogens and Disease
- Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage
- (2015) Lakshmi E. Jayachandran et al. Innovative Food Science & Emerging Technologies
- Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach
- (2015) Zehra Kaya et al. Innovative Food Science & Emerging Technologies
- Microbial Safety and Shelf Life of UV-C Treated Freshly Squeezed White Grape Juice
- (2015) Sevcan Unluturk et al. JOURNAL OF FOOD SCIENCE
- Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice
- (2015) Xuehong Chen et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Inactivation of polyphenol oxidase using 254 nm ultraviolet light in a model system
- (2015) Lila Haddouche et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
- (2015) Enzo L.M. La Cava et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure
- (2015) E. Juarez-Enriquez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices
- (2014) Snehasis Chakraborty et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Selection of Process Conditions for High Pressure Pasteurization of Sea Buckthorn Juice Retaining High Antioxidant Activity
- (2014) Zacharias Alexandrakis et al. Food and Bioprocess Technology
- Ultraviolet-C light inactivation of Escherichia coli and Salmonella typhimurium in coconut (Cocos nucifera L.) milk
- (2014) Carlos Enrique Ochoa-Velasco et al. Innovative Food Science & Emerging Technologies
- Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice
- (2014) Chang Chew Sew et al. Innovative Food Science & Emerging Technologies
- Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices
- (2014) Alexandra Müller et al. Innovative Food Science & Emerging Technologies
- Inactivation kinetics and photoreactivation of vegetable oxidative enzymes after combined UV-C and thermal processing
- (2014) Fernando Sampedro et al. Innovative Food Science & Emerging Technologies
- UV-C Irradiation of Freshly Squeezed Grape Juice and Modeling Inactivation Kinetics
- (2014) Sevcan Unluturk et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Comparative Study of the Microbial Stability and Quality of Carrot Juice Treated by High-Pressure Processing Combined with Mild Temperature and Conventional Heat Treatment
- (2014) Yi Gong et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Reduction of Patulin in Apple Juice Products by UV Light of Different Wavelengths in the UVC Range
- (2014) YAN ZHU et al. JOURNAL OF FOOD PROTECTION
- Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing
- (2013) Netsanet Shiferaw Terefe et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice
- (2013) Antonio Bisconsin-Junior et al. Food and Bioprocess Technology
- Effect of UV–Vis Photochemical Processing on Pear Juices from Six Different Varieties
- (2013) Víctor Falguera et al. Food and Bioprocess Technology
- Effect of high hydrostatic pressure on overall quality parameters of watermelon juice
- (2013) Y Liu et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality
- (2013) Juana M. Carbonell-Capella et al. Innovative Food Science & Emerging Technologies
- Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time
- (2013) Dong Chen et al. Innovative Food Science & Emerging Technologies
- Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice
- (2013) Mei Feng et al. Innovative Food Science & Emerging Technologies
- Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure
- (2013) Lei Rao et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Short-wave ultraviolet-C light effect on pitaya (Stenocereus griseus) juice inoculated with Zygosaccharomyces bailii
- (2013) Carlos E. Ochoa-Velasco et al. JOURNAL OF FOOD ENGINEERING
- Evaluation of mixing flow conditions to inactivate Escherichia coli in opaque liquids using pilot-scale Taylor–Couette UV unit
- (2013) M. Orlowska et al. JOURNAL OF FOOD ENGINEERING
- The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice
- (2013) Bengi Hakguder Taze et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Use of response surface methodology to study the combined effects of UV-C and thermal processing on vegetable oxidative enzymes
- (2013) Fernando Sampedro et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Pasteurization of Apple Juice Contaminated with Escherichia coli by a Combined UV–Mild Temperature Treatment
- (2012) Elisa Gayán et al. Food and Bioprocess Technology
- Effect of UV–Vis Irradiation on Enzymatic Activities and Physicochemical Properties of Four Grape Musts from Different Varieties
- (2012) Víctor Falguera et al. Food and Bioprocess Technology
- Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk
- (2012) Marta Orlowska et al. Food and Bioprocess Technology
- Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices
- (2012) Çiğdem Uysal Pala et al. Food and Bioprocess Technology
- Kinetic and Multivariate Analysis of Polyphenol Oxidase Inactivation by High Pressure and Temperature Processing in Apple Juices made from Six Different Varieties
- (2012) Víctor Falguera et al. Food and Bioprocess Technology
- Effect of high hydrostatic pressure on immunomodulatory activity of cloudy apple juice
- (2012) Hye Kyung Kim et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks
- (2012) Liang Zhao et al. Innovative Food Science & Emerging Technologies
- Impact of High-Pressure Processing on Vitamin E (α-, γ-, and δ-Tocopherol), Vitamin D (Cholecalciferol and Ergocalciferol), and Fatty Acid Profiles in Liquid Foods
- (2012) Francisco J. Barba et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage
- (2012) Çiğdem Uysal Pala et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment
- (2011) Francisco J. Barba et al. Food and Bioprocess Technology
- 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
- (2011) Irene M. Caminiti et al. FOOD AND BIOPRODUCTS PROCESSING
- Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation
- (2011) Rajeev Bhat et al. FOOD CHEMISTRY
- Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
- (2011) Francisco J. Barba et al. FOOD RESEARCH INTERNATIONAL
- Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage
- (2011) B. Torres et al. Innovative Food Science & Emerging Technologies
- Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices
- (2011) Piroska Hartyáni et al. Innovative Food Science & Emerging Technologies
- Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice
- (2011) Liesbeth Vervoort et al. Innovative Food Science & Emerging Technologies
- Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes
- (2011) Margarita Corrales et al. Innovative Food Science & Emerging Technologies
- Combined Pressure–Temperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice
- (2011) Rockendra Gupta et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice
- (2011) Çiğdem Uysal Pala et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Ascorbic Acid Degradation in a Model Apple Juice System and in Apple Juice during Ultraviolet Processing and Storage
- (2011) Rohan V. Tikekar et al. JOURNAL OF FOOD SCIENCE
- The Effect of Ultraviolet Light on Microbial Inactivation and Quality Attributes of Apple Juice
- (2010) Irene M. Caminiti et al. Food and Bioprocess Technology
- Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice
- (2010) Chao Zhang et al. FOOD CHEMISTRY
- Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia Orange Juice
- (2010) George I. Katsaros et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice
- (2010) G. Ferrari et al. JOURNAL OF FOOD ENGINEERING
- Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization
- (2010) Lucía Plaza et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties
- (2010) Víctor Falguera et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Anthocyanins: Natural Colorants with Health-Promoting Properties
- (2010) Jian He et al. Annual Review of Food Science and Technology
- Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains
- (2009) Roman Buckow et al. Innovative Food Science & Emerging Technologies
- Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives
- (2009) Lara Manzocco et al. Innovative Food Science & Emerging Technologies
- EFFECT OF UHP ON ENZYME, MICROORGANISM AND FLAVOR IN CANTALOUPE (CUCUMIS MELO L.) JUICE
- (2009) YONGKUN MA et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Effect of combined high pressure and thermal treatment on kiwifruit peroxidase
- (2008) Liang Fang et al. FOOD CHEMISTRY
- Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice
- (2007) Maricel Keyser et al. Innovative Food Science & Emerging Technologies
- Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice
- (2007) F. Noci et al. JOURNAL OF FOOD ENGINEERING
- Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage
- (2007) Kuo-Chiang Hsu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Evaluation of processing qualities of tomato juice induced by thermal and pressure processing
- (2007) Kuo-Chiang Hsu LWT-FOOD SCIENCE AND TECHNOLOGY
- Does high pressure processing influence nutritional aspects of plant based food systems?
- (2007) Indrawati Oey et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More