Effect of nonthermal treatments on selected natural food pigments and color changes in plant material
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of nonthermal treatments on selected natural food pigments and color changes in plant material
Authors
Keywords
-
Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 20, Issue 5, Pages 5097-5144
Publisher
Wiley
Online
2021-08-17
DOI
10.1111/1541-4337.12824
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue
- (2021) Magdalena Dadan et al. Applied Sciences-Basel
- The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment
- (2021) Katarzyna Rybak et al. Foods
- The Role of Polyphenols in Abiotic Stress Response: The Influence of Molecular Structure
- (2021) Dunja Šamec et al. Plants-Basel
- Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes
- (2021) Małgorzata Nowacka et al. Applied Sciences-Basel
- Characterization of continuous-flow pulsed UV light reactors for processing of liquid foods in annular tube and coiled tube configurations using actinometry and computational fluid dynamics
- (2021) Ronit Mandal et al. JOURNAL OF FOOD ENGINEERING
- Impact of pulsed light treatment on the quality properties and microbiological aspects of red bell pepper fresh-cuts
- (2021) Katarzyna Rybak et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- In-package cold plasma decontamination of fresh-cut carrots: microbial and quality aspects
- (2020) Nikhil Kumar Mahnot et al. JOURNAL OF PHYSICS D-APPLIED PHYSICS
- Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice
- (2020) Kathrin Vollmer et al. Food and Bioprocess Technology
- Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency
- (2020) Debora Raquel Gomes de Castro et al. FOOD RESEARCH INTERNATIONAL
- The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
- (2020) Paula Mapelli-Brahm et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview
- (2020) Ronit Mandal et al. Applied Sciences-Basel
- Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration
- (2020) Urszula Tylewicz et al. Innovative Food Science & Emerging Technologies
- Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh‐cut potatoes
- (2020) İnci Cerit et al. JOURNAL OF FOOD BIOCHEMISTRY
- Ultrasound-assisted extraction of red beet pigments (Beta vulgaris L.): Influence of operational parameters and kinetic modeling
- (2020) João Paulo Prenhaca Silva et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment
- (2020) Urszula Trych et al. MOLECULES
- Recent trends in methods used to obtain natural food colorants by freeze-drying
- (2020) Renata Różyło TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?
- (2020) Sudhanshu S. Behera et al. Journal of Functional Foods
- Antioxidants help favorably regulate the kinetics of lipid peroxidation, polyunsaturated fatty acids degradation and acidic cannabinoids decarboxylation in hempseed oil
- (2020) Anubhav Pratap Singh et al. Scientific Reports
- The Potential of Pulsed LightTreatment to Produce Enzymatically Stable Indian Gooseberry ( Emblica officinal Gaertn. ) Juice with Maximal Retention in Total Phenolics and Vitamin C
- (2020) Snehasis Chakraborty et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- The effect of different methods of drying of mango assisted by a pulsed electric field on chemical and physical properties
- (2020) Alica Lammerskitten et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Impact of Atmospheric Pressure Microwave Plasma Treatment on Quality of Selected Spices
- (2020) Artur Wiktor et al. Applied Sciences-Basel
- Application of cold atmospheric pressure plasmas for high-throughput production of safe-to-consume beetroot juice with improved nutritional quality
- (2020) Anna Dzimitrowicz et al. FOOD CHEMISTRY
- The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders
- (2020) Emilia Janiszewska‐Turak et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Characterization of Beet Root Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin
- (2020) Martha A. Flores-Mancha et al. MOLECULES
- Effect of CO2 Flow Rate on the Extraction of Astaxanthin and Fatty Acids from Haematococcus pluvialis Using Supercritical Fluid Technology
- (2020) Carolina Espinosa Álvarez et al. MOLECULES
- Microencapsulation of natural dyes with biopolymers for application in food: A review
- (2020) Jéssica S. Ribeiro et al. FOOD HYDROCOLLOIDS
- Sequential extraction of carnosic acid, rosmarinic acid and pigments (carotenoids and chlorophylls) from Rosemary by online supercritical fluid extraction-supercritical fluid chromatography
- (2020) Thibault Lefebvre et al. JOURNAL OF CHROMATOGRAPHY A
- Dynamic streamlined extraction of iridoids, anthocyanins and lipids from haskap berries
- (2020) Aitor Sainz Martinez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of mild high hydrostatic pressure treatments on physiological and physicochemical characteristics and carotenoid biosynthesis in postharvest mango
- (2020) Kai Hu et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeads
- (2020) Farahnaz Fathordoobady et al. FOOD HYDROCOLLOIDS
- Green Natural Colorants
- (2019) Isabel Viera et al. MOLECULES
- The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks
- (2019) Malgorzata Nowacka et al. ULTRASONICS SONOCHEMISTRY
- Influence of Pickling Process on Allium cepa and Citrus limon Metabolome as Determined via Mass Spectrometry-Based Metabolomics
- (2019) Mohamed Farag et al. MOLECULES
- Physiological and Metabolomic Analysis of Cold Plasma Treated Fresh-Cut Strawberries
- (2019) Meilin Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Optimization of Ultrasound-Assisted Extraction of Anthocyanins and Phenolic Compounds from Black Soybeans (Glycine max L.)
- (2019) Dayeon Ryu et al. Food Analytical Methods
- Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize
- (2019) Fernanda Fernandez‐Aulis et al. JOURNAL OF FOOD SCIENCE
- A Novel Approach to Enhance Blueberry Quality During Storage Using Cold Plasma at Atmospheric Air Pressure
- (2019) Xiao Yu Dong et al. Food and Bioprocess Technology
- Addressing key features involved in bioactive extractability of vigor prickly pears submitted to high hydrostatic pressurization
- (2019) Andrea Gómez‐Maqueo et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques
- (2019) A. Wiktor et al. JOURNAL OF FOOD SCIENCE
- Extraction of Carotenoids and Fat-Soluble Vitamins from Tetradesmus Obliquus Microalgae: An Optimized Approach by Using Supercritical CO2
- (2019) Laura Chronopoulou et al. MOLECULES
- The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot
- (2019) Malgorzata Nowacka et al. Foods
- Combined effects of citric acid and pulsed light treatments to degrade B-aflatoxins in peanut
- (2019) Manal O. Abuagela et al. FOOD AND BIOPRODUCTS PROCESSING
- Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots
- (2019) Wenshu Huang et al. FOOD CHEMISTRY
- Effect of cold plasma on blueberry juice quality
- (2019) Yanan Hou et al. FOOD CHEMISTRY
- Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante)
- (2019) M. Pilar Cano et al. FOOD RESEARCH INTERNATIONAL
- The impact of combination of pulsed electric field and ultrasound treatment on air drying kinetics and quality of carrot tissue
- (2019) Artur Wiktor et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Evaluation of pulsed light for inactivation of foodborne pathogens on fresh-cut lettuce: Effects on quality attributes during storage
- (2019) Tingting Tao et al. Food Packaging and Shelf Life
- Pulsed Light treatment below a Critical Fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution
- (2019) Wiktor et al. Foods
- Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration
- (2019) Sze Ying Leong et al. Innovative Food Science & Emerging Technologies
- Technology Allowing Baby Spinach Leaves to Acquire Freezing Tolerance
- (2018) Eda Demir et al. Food and Bioprocess Technology
- Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
- (2018) Karina R. Avalos-Llano et al. FOOD CHEMISTRY
- The effects of boiling and fermentation on betalain profiles and antioxidant capacities of red beetroot products
- (2018) Tomasz Sawicki et al. FOOD CHEMISTRY
- Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments – An optimization approach
- (2018) Magdalena Dadan et al. FOOD CHEMISTRY
- Thermal degradation kinetics of all- trans and cis -carotenoids in a light-induced model system
- (2018) Ya-dong Xiao et al. FOOD CHEMISTRY
- Ultrasound assisted osmotic dehydration of organic cranberries ( Vaccinium oxycoccus ): Study on quality parameters evolution during storage
- (2018) M. Nowacka et al. FOOD CONTROL
- Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains
- (2018) Delia B. Rodriguez-Amaya FOOD RESEARCH INTERNATIONAL
- Ultrasound-assisted optimal extraction and thermal stability of betalains from colored quinoa ( Chenopodium quinoa Willd ) hulls
- (2018) Cesar Laqui-Vilca et al. INDUSTRIAL CROPS AND PRODUCTS
- Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice
- (2018) Raíssa Bittar Mastello et al. Innovative Food Science & Emerging Technologies
- Effect of novel technologies on polyphenols during food processing
- (2018) Muhammad Kamran Khan et al. Innovative Food Science & Emerging Technologies
- Effect of pulsed light, edible coating, and dipping on the phenolic profile and antioxidant potential of fresh-cut mango
- (2018) B. Salinas-Roca et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent
- (2018) Rakhi Chakraborty et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Optimization of supercritical carbon dioxide extraction of lutein and chlorophyll from spinach by-products using response surface methodology
- (2018) Maëlle Derrien et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health
- (2018) Manuel Rodriguez-Concepcion et al. PROGRESS IN LIPID RESEARCH
- Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries
- (2018) Malgorzata Nowacka et al. ULTRASONICS
- Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries
- (2018) Malgorzata Nowacka et al. ULTRASONICS
- Recent advances in agitation thermal processing
- (2018) Anubhav Pratap Singh et al. Current Opinion in Food Science
- Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage
- (2018) Lifen Zhang et al. CARBOHYDRATE POLYMERS
- Effects of different pretreatments on pumpkin (Cucurbita pepo) lignocellulose degradation
- (2018) Tao Ma et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Extraction of anthocyanins from haskap berry pulp using supercritical carbon dioxide: Influence of co-solvent composition and pretreatment
- (2018) Guangling Jiao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Recent developments in cold plasma decontamination technology in the food industry
- (2018) Ronit Mandal et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Cold Plasma Effects on Functional Compounds of Siriguela Juice
- (2018) Lívia M. N. Paixão et al. Food and Bioprocess Technology
- Pulsed light inactivation of polygalacturonase
- (2018) José Antonio Pellicer et al. FOOD CHEMISTRY
- Bioactive compounds of beetroot and utilization in food processing industry: A critical review
- (2018) Navnidhi Chhikara et al. FOOD CHEMISTRY
- Use of Cold Plasma To Inactivate Escherichia coli and Physicochemical Evaluation in Pumpkin Puree
- (2018) L. C. O. SANTOS et al. JOURNAL OF FOOD PROTECTION
- Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage
- (2018) Chung-Yi Wang et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- The Application of Supercritical Fluid Extraction in Phenolic Compounds Isolation from Natural Plant Materials
- (2018) Katarzyna Tyśkiewicz et al. MOLECULES
- Effects of Ultrasound on Mass Transfer Kinetics, Structure, Carotenoid and Vitamin C Content of Osmodehydrated Sweet Potato (Ipomea Batatas)
- (2017) Ayobami Olayemi Oladejo et al. Food and Bioprocess Technology
- Optimization of anthocyanins extraction from black carrot pomace with thermosonication
- (2017) E. Agcam et al. FOOD CHEMISTRY
- Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)
- (2017) Hui Liu et al. FOOD CHEMISTRY
- Carotenoids microencapsulation by spray drying method and supercritical micronization
- (2017) Emilia Janiszewska-Turak FOOD RESEARCH INTERNATIONAL
- Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food
- (2017) Gulcin Kultur et al. FOOD RESEARCH INTERNATIONAL
- Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins — A current review
- (2017) Giovana Bonat Celli et al. FOOD RESEARCH INTERNATIONAL
- Impact of pulsed light on colour, carotenoid, polyacetylene and sugar content of carrot slices
- (2017) I. Aguiló-Aguayo et al. Innovative Food Science & Emerging Technologies
- Effect of pulsed electric fields (PEFs) on the pigments extracted from spinach ( Spinacia oleracea L.)
- (2017) Zhi-Hong Zhang et al. Innovative Food Science & Emerging Technologies
- Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit
- (2017) M. Nowacka et al. Innovative Food Science & Emerging Technologies
- Changes of Mechanical and Thermal Properties of Cranberries Subjected to Ultrasound Treatment
- (2017) Malgorzata Nowacka et al. International Journal of Food Engineering
- Total inactivation of lipoxygenase in whole soya bean by pulsed light and the effect of pulsed light on the chemical properties of soya milk produced from the treated soya beans
- (2017) Abeer Alhendi et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables
- (2017) Krystian Marszałek et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Changes in cell wall stiffness and microstructure in ultrasonically treated apple
- (2017) Piotr M. Pieczywek et al. JOURNAL OF FOOD ENGINEERING
- Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality
- (2017) Anette McLeod et al. JOURNAL OF FOOD SAFETY
- Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage
- (2017) Luisaldo Sandate-Flores et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Extraction of natural colorant from purple sweet potato and dyeing of fabrics with silver nanoparticles for augmented antibacterial activity against skin pathogens
- (2017) Palanivel Velmurugan et al. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY
- Extraction of phenolic compounds and anthocyanins from juçara ( Euterpe edulis Mart.) residues using pressurized liquids and supercritical fluids
- (2017) Maria del Pilar Garcia-Mendoza et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Pulsed light destruction kinetics of L. monocytogenes
- (2017) Allison M. Pollock et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice
- (2017) Tamer E. Moussa-Ayoub et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Kinetic modelling of polyphenol oxidase, peroxidase, pectin esterase, polygalacturonase, degradation of the main pigments and polyphenols in beetroot juice during high pressure carbon dioxide treatment
- (2017) Krystian Marszałek et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Solvent Supercritical Fluid Technologies to Extract Bioactive Compounds from Natural Sources: A Review
- (2017) Kooi-Yeong Khaw et al. MOLECULES
- Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
- (2017) Francisco J. Barba et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Ultrasound assisted forward osmosis concentration of fruit juice and natural colorant
- (2017) B.S. Chanukya et al. ULTRASONICS SONOCHEMISTRY
- Extraction optimization and characterization of water soluble red purple pigment from floral bracts of Bougainvillea glabra
- (2017) Shiv Narayan Amit Kumar et al. Arabian Journal of Chemistry
- Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals
- (2017) Vinicio Serment-Moreno et al. Food Engineering Reviews
- The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves
- (2016) Magdalena Sledz et al. APPLIED ACOUSTICS
- Effect of ultrasound treatment on microstructure, colour and carotenoid content in fresh and dried carrot tissue
- (2016) Malgorzata Nowacka et al. APPLIED ACOUSTICS
- The influence of immersion and contact ultrasound treatment on selected properties of the apple tissue
- (2016) Artur Wiktor et al. APPLIED ACOUSTICS
- Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage
- (2016) Ge Gao et al. FOOD AND BIOPRODUCTS PROCESSING
- High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme
- (2016) J. García-Parra et al. FOOD AND BIOPRODUCTS PROCESSING
- Response surface methodology applied to Supercritical Fluid Extraction (SFE) of carotenoids from Persimmon (Diospyros kaki L.)
- (2016) Khalil Zaghdoudi et al. FOOD CHEMISTRY
- The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage
- (2016) Víctor Andrés et al. FOOD CHEMISTRY
- Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice
- (2016) Danijela Bursać Kovačević et al. FOOD CHEMISTRY
- The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma
- (2016) Wieslaw Wiczkowski et al. FOOD CHEMISTRY
- Effect of solvent type and ratio on betacyanins and antioxidant activity of extracts from Hylocereus polyrhizus flesh and peel by supercritical fluid extraction and solvent extraction
- (2016) Farahnaz Fathordoobady et al. FOOD CHEMISTRY
- Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.)
- (2016) Frederique Pasquali et al. FOOD CONTROL
- 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
- Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound
- (2016) Mohamed Koubaa et al. Innovative Food Science & Emerging Technologies
- Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing
- (2016) Yan Zhang et al. Innovative Food Science & Emerging Technologies
- Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes
- (2016) J. Raso et al. Innovative Food Science & Emerging Technologies
- Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples
- (2016) Karina R. Avalos Llano et al. Innovative Food Science & Emerging Technologies
- Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry
- (2016) Suwen Liu et al. Innovative Food Science & Emerging Technologies
- Effects of pulsed electric fields assisted osmotic dehydration on freezing-thawing and texture of apple tissue
- (2016) Oleksii Parniakov et al. JOURNAL OF FOOD ENGINEERING
- A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing
- (2016) Anika Singh et al. JOURNAL OF FOOD SCIENCE
- Supercritical CO 2 extraction of açaí ( Euterpe oleracea ) berry oil: Global yield, fatty acids, allelopathic activities, and determination of phenolic and anthocyanins total compounds in the residual pulp
- (2016) Camila de Cássia Rodrigues Batista et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum ) puree
- (2016) Anubhav Pratap Singh et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)
- (2016) Maria Paciulli et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Natural food pigments and colorants
- (2016) Delia B Rodriguez-Amaya Current Opinion in Food Science
- Cold Atmospheric Plasma Disinfection of Cut Fruit Surfaces Contaminated with Migrating Microorganisms
- (2016) STEFANO PERNI et al. JOURNAL OF FOOD PROTECTION
- Highly efficient extraction of anthocyanins from grape skin using deep eutectic solvents as green and tunable media
- (2015) Kyung Min Jeong et al. ARCHIVES OF PHARMACAL RESEARCH
- Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing
- (2015) Wieslaw Wiczkowski et al. FOOD CHEMISTRY
- Decontamination of whole black pepper using different cold atmospheric pressure plasma applications
- (2015) Christian Hertwig et al. FOOD CONTROL
- Atmospheric cold plasma inactivation of aerobic microorganisms on blueberries and effects on quality attributes
- (2015) Alison Lacombe et al. FOOD MICROBIOLOGY
- Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing
- (2015) Anika Singh et al. FOOD RESEARCH INTERNATIONAL
- Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities
- (2015) Ramesh Kumar Saini et al. FOOD RESEARCH INTERNATIONAL
- 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
- The impact of pulsed electric field treatment on selected bioactive compound content and color of plant tissue
- (2015) Artur Wiktor et al. Innovative Food Science & Emerging Technologies
- Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage
- (2015) Dong Chen et al. Innovative Food Science & Emerging Technologies
- The influence of post-harvest UV-C and pulsed light treatments on quality and antioxidant properties of tomato fruits during storage
- (2015) Gianpiero Pataro et al. Innovative Food Science & Emerging Technologies
- The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue
- (2015) Artur Wiktor et al. JOURNAL OF FOOD ENGINEERING
- Optimization of ultrasound assisted extraction of anthocyanins from red cabbage using Taguchi design method
- (2015) Raheleh Ravanfar et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- A Comparative Study on the Effects of Millisecond- and Microsecond-Pulsed Electric Field Treatments on the Permeabilization and Extraction of Pigments from Chlorella vulgaris
- (2015) Elisa Luengo et al. JOURNAL OF MEMBRANE BIOLOGY
- The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice
- (2015) Ivona Elez Garofulić et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Selected physical properties of convection dried apples after HHP treatment
- (2015) M. Janowicz et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves
- (2015) Katarzyna Dymek 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
- Effects of thermal and high pressure treatments in color and chemical attributes of an oil-based spinach sauce
- (2015) Ilce Gabriela Medina-Meza et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods
- (2015) Pedro J. Giménez et al. PLANT FOODS FOR HUMAN NUTRITION
- Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit
- (2015) Ileana Ramazzina et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages
- (2015) Dulce María Jiménez-Aguilar et al. Food Engineering Reviews
- Pulsed Electric Field Pretreatment for Osmotic Dehydration of Apple Tissue: Experimental and Mathematical Modeling Studies
- (2014) Artur Wiktor et al. DRYING TECHNOLOGY
- Selected Emerging Technologies to Enhance the Drying Process: A Review
- (2014) D. Witrowa-Rajchert et al. DRYING TECHNOLOGY
- The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetables
- (2014) Celia Sánchez et al. FOOD CHEMISTRY
- Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)
- (2014) Neelima Kaushik et al. Innovative Food Science & Emerging Technologies
- Pulsed UV light as a postprocessing intervention for decontamination of hard-cooked peeled eggs
- (2014) Braulio Macias-Rodriguez et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- In-package atmospheric pressure cold plasma treatment of cherry tomatoes
- (2014) Nrusimha Nath Misra et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Carotenoids and chlorophylls in processed xanthophyll-rich food
- (2014) Christin Arnold et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice
- (2014) Muhammad Abid et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado
- (2014) Ingrid Aguiló-Aguayo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Combined effect of ultrasound, mild heat shock and citric acid to retain greenness, nutritional and microbiological quality of minimally processed broccoli (Brassica oleracea L.): An optimization study
- (2014) M. Roberta Ansorena et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties
- (2014) Alexandra Ignat et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Microencapsulated beetroot juice as a potential source of betalain
- (2014) Emilia Janiszewska POWDER TECHNOLOGY
- Interactions of Non-Thermal Atmospheric Pressure Plasma with Solid and Liquid Food Systems: A Review
- (2014) Björn Surowsky et al. Food Engineering Reviews
- Nanosecond pulsed electric field stimulation of reactive oxygen species in human pancreatic cancer cells is Ca2+-dependent
- (2013) Richard Nuccitelli et al. BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
- Microorganisms under high pressure — Adaptation, growth and biotechnological potential
- (2013) Maria J. Mota et al. BIOTECHNOLOGY ADVANCES
- Pulsed light treatment as new method to maintain physical and nutritional quality of fresh-cut mangoes
- (2013) Florence Charles et al. Innovative Food Science & Emerging Technologies
- Effect of high pressure processing on avocado slices
- (2013) Allan B. Woolf et al. Innovative Food Science & Emerging Technologies
- 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
- Extraction of anthocyanins from Arrabidaea chica in fixed bed using CO2 and CO2/ethanol/water mixtures as solvents
- (2013) Julia T. Paula et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Atmospheric-pressure cold plasma treatment of contaminated fresh fruit and vegetable slices: inactivation and physiochemical properties evaluation
- (2012) R. X. Wang et al. EUROPEAN PHYSICAL JOURNAL D
- Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato
- (2012) Eduardo Puértolas et al. FOOD CHEMISTRY
- Applications of ultrasound in analysis, processing and quality control of food: A review
- (2012) T.S. Awad et al. FOOD RESEARCH INTERNATIONAL
- Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage
- (2012) Daniel A. Jacobo-Velázquez et al. Innovative Food Science & Emerging Technologies
- 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
- Drying of ultrasound pretreated apple and its selected physical properties
- (2012) Małgorzata Nowacka et al. JOURNAL OF FOOD ENGINEERING
- Optimization of ultrasound-assisted extraction parameters of chlorophyll from Chlorella vulgaris residue after lipid separation using response surface methodology
- (2012) Weibao Kong et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Pink shrimp (P. brasiliensis and P. paulensis) residue: Supercritical fluid extraction of carotenoid fraction
- (2012) Natália Mezzomo et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Brief postharvest exposure to pulsed light stimulates coloration and anthocyanin accumulation in fig fruit (Ficus carica L.)
- (2012) Victor Rodov et al. POSTHARVEST BIOLOGY 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
- Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
- (2011) Paula L. Gómez et al. Food and Bioprocess Technology
- Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua
- (2011) Estefanía Noriega et al. FOOD MICROBIOLOGY
- Browning Reaction Kinetics of High Hydrostatic Pressure-Treated Peach Puree during Storage
- (2011) Thamer Abdul Kadir Khalil et al. International Journal of Food Engineering
- Optimization of supercritical CO2 process for the concentration of tocopherol, carotenoids and chlorophylls from residual olive husk
- (2011) Ignacio Gracia et al. JOURNAL OF SUPERCRITICAL FLUIDS
- 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
- High Pressure Processing for Foods Preserving
- (2010) D.G. Yordanov et al. BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT
- Effective natural dye extraction from different plant materials using ultrasound
- (2010) Venkatasubramanian Sivakumar et al. INDUSTRIAL CROPS AND PRODUCTS
- Intense pulsed light (IPL): A review
- (2010) Philipp Babilas et al. LASERS IN SURGERY AND MEDICINE
- Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus)
- (2010) Gemma Oms-Oliu et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Potential applications of PEF to improve red wine quality
- (2010) E. Puértolas et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Applications of ultrasound in food technology: Processing, preservation and extraction
- (2010) Farid Chemat et al. ULTRASONICS SONOCHEMISTRY
- Ultrasound assisted enhancement in natural dye extraction from beetroot for industrial applications and natural dyeing of leather
- (2009) Venkatasubramanian Sivakumar et al. ULTRASONICS SONOCHEMISTRY
- Microscopic and Spectroscopic Evaluation of Inactivation of Staphylococcus aureus by Pulsed UV Light and Infrared Heating
- (2008) Kathiravan Krishnamurthy et al. Food and Bioprocess Technology
- Characterization of Microwave Plasma Torch for Decontamination
- (2008) Tetsuji Shimizu et al. Plasma Processes and Polymers
- Comparison of supercritical fluid and ultrasound-assisted extraction of carotenoids and chlorophyll a from Dunaliella salina
- (2008) M MACIASSANCHEZ et al. TALANTA
- Does high pressure processing influence nutritional aspects of plant based food systems?
- (2007) Indrawati Oey et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now