Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities

Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

(2018) Kjersti Aaby et al.   FOOD CHEMISTRY

The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple

(2017) Ah-Na Kim et al.   FOOD CHEMISTRY

Vacuum frying versus conventional frying - An overview*

(2014) Rosana G. Moreira   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of Nanochitosan-Based Coating With and Without Copper Loaded on Physicochemical and Bioactive Components of Fresh Strawberry Fruit (Fragaria x ananassa Duchesne) During Storage

(2014) Sara Eshghi et al.   Food and Bioprocess Technology

Thermal degradation of cloudy apple juice phenolic constituents

(2014) D. De Paepe et al.   FOOD CHEMISTRY

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

(2013) Aneta Wojdyło et al.   Food and Bioprocess Technology

Microwave food processing—A review

(2013) S. Chandrasekaran et al.   FOOD RESEARCH INTERNATIONAL

Modelling the interactions between free phenols, l-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment

(2012) Jean-Pierre Aka et al.   FOOD CHEMISTRY

The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment

(2011) Jhih-Ying Ciou et al.   FOOD CHEMISTRY

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

(2011) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

(2010) Irene M. Caminiti et al.   FOOD CHEMISTRY

Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing

(2010) Christiane Queiroz et al.   FOOD CHEMISTRY

Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria×ananassa)

(2009) Netsanet Shiferaw Terefe et al.   Innovative Food Science & Emerging Technologies

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)

(2008) Jon Volden et al.   FOOD CHEMISTRY

Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

(2008) Baojun Xu et al.   FOOD CHEMISTRY

Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices

(2008) Cheikh Ndiaye et al.   FOOD CHEMISTRY

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