Effect of isochoric freezing on quality aspects of minimally processed potatoes

A shift from the isobaric to the isochoric thermodynamic state can reduce energy consumption and augment temperature stability in frozen food storage

(2019) Matthew J. Powell-Palm et al.   JOURNAL OF FOOD ENGINEERING

The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars

(2019) Konstantina Tsikrika et al.   Foods

Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes

(2019) Piyush Kumar Jha et al.   FOOD CHEMISTRY

Benchmarking of techniques used to assess the freeze damage in potatoes

(2019) Piyush Kumar Jha et al.   JOURNAL OF FOOD ENGINEERING

Effects of liquid nitrogen quick freezing on polyphenol oxidase and peroxide activities, cell water states and epidermal microstructure of wolfberry

(2019) Zhiwei Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes

(2019) Zhiwei Zhu et al.   ULTRASONICS SONOCHEMISTRY

Effects of modified atmosphere vacuum cooling (MAVC) on the quality of three different leafy cabbages

(2018) Zhiwei Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity

(2018) Roberto Moscetti et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Preservation of sweet cherry by isochoric (constant volume) freezing

(2018) Cristina Bilbao-Sainz et al.   Innovative Food Science & Emerging Technologies

The Effects of Applying Oscillating Magnetic Fields During the Freezing of Apple and Potato

(2017) Graham Purnell et al.   Food and Bioprocess Technology

A comparison of freezing-damage during isochoric and isobaric freezing of the potato

(2017) Chenang Lyu et al.   PeerJ

The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

(2016) Hussein M. Ali et al.   FOOD CHEMISTRY

High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color

(2016) Alline Artigiani Lima Tribst et al.   Innovative Food Science & Emerging Technologies

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

(2016) Li Shing Teoh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

(2013) Wenshu Huang et al.   Innovative Food Science & Emerging Technologies

Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones

(2013) Oktay Külen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

(2011) Xiamin Cao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite

(2010) Yurong Ma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity

(2010) Sophie Chassagne-Berces et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins

(2008) Neungnapa Ruenroengklin et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Freezing of potato tissue pre-treated by pulsed electric fields

(2008) Mounia Jalté et al.   LWT-FOOD SCIENCE AND TECHNOLOGY