Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice

(2016) Evelyn et al.   FOOD CONTROL

Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing

(2016) Evelyn et al.   FOOD CONTROL

Pulsed Electric Field continuous pasteurization of different types of beers

(2015) Elham Alami Milani et al.   FOOD CONTROL

Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores

(2015) E. Evelyn et al.   FOOD RESEARCH INTERNATIONAL

Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing

(2015) Evelyn et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38–70°C

(2015) Evelyn et al.   JOURNAL OF FOOD ENGINEERING

Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing

(2015) Alifdalino Sulaiman et al.   JOURNAL OF FOOD ENGINEERING

Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

(2015) Alifdalino Sulaiman et al.   JOURNAL OF FOOD ENGINEERING

Effects of ultrasound treatments on quality of grapefruit juice

(2013) Rana Muhammad Aadil et al.   FOOD CHEMISTRY

High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning

(2013) Alifdalino Sulaiman et al.   FOOD CONTROL

High pressure processing (HPP) of honey for the improvement of nutritional value

(2013) M.F.N. Akhmazillah et al.   Innovative Food Science & Emerging Technologies

Thermosonication as a potential quality enhancement technique of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food-Processing Technologies Part 3: Ultrasonic Processing

(2012) Netsanet Shiferaw Terefe et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice

(2012) Filipa V.M. Silva et al.   FOOD MICROBIOLOGY

Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters

(2012) Thatyane Vidal Fonteles et al.   FOOD RESEARCH INTERNATIONAL

Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field

(2012) Xiufang Bi et al.   Innovative Food Science & Emerging Technologies

The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice

(2012) Mehmet Başlar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of sonication on the bioactive, quality and rheological characteristics of fruit smoothies

(2012) Derek F. Keenan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

High-Intensity Ultrasound Processing of Pineapple Juice

(2011) Mayra Garcia Maia Costa et al.   Food and Bioprocess Technology

Microbiological shelf life and sensory evaluation of fruit juices treated by high-intensity pulsed electric fields and antimicrobials

(2011) Jonathan Mosqueda-Melgar et al.   FOOD AND BIOPRODUCTS PROCESSING

Sonication improves kasturi lime (Citrus microcarpa) juice quality

(2011) Rajeev Bhat et al.   ULTRASONICS SONOCHEMISTRY

Effect of high pressure processing on the quality of acidified Granny Smith apple purée product

(2010) A. Landl et al.   Innovative Food Science & Emerging Technologies

Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice

(2009) Gemma Oms-Oliu et al.   FOOD CHEMISTRY

Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

(2009) M. Igual et al.   FOOD CHEMISTRY

Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments

(2009) Luciano José Quitão-Teixeira et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments

(2008) Isabel Odriozola-Serrano et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields

(2008) M. Walkling-Ribeiro et al.   FOOD AND BIOPRODUCTS PROCESSING

Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control

(2008) Christiane Queiroz et al.   FOOD REVIEWS INTERNATIONAL

Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation

(2008) Susanne Schilling et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice

(2008) B.K. Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics

(2007) Rui M.S. Cruz et al.   Innovative Food Science & Emerging Technologies

Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

(2007) Muthupandian Ashokkumar et al.   Innovative Food Science & Emerging Technologies