Effects of high hydrostatic pressure and thermal treatment on texture properties of pickled kohlrabi

Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions

(2021) Shuyi Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking

(2021) Lucie G. Moens et al.   Innovative Food Science & Emerging Technologies

Effect of Ultrasonic Power on Water Removal Kinetics and Moisture Migration of Kiwifruit Slices During Contact Ultrasound Intensified Heat Pump Drying

(2020) Yunhong Liu et al.   Food and Bioprocess Technology

Effect of high hydrostatic pressure processing on textural properties and microstructural characterization of fresh‐cut pumpkin ( Cucurbita pepo )

(2020) Xinna Hu et al.   JOURNAL OF FOOD PROCESS ENGINEERING

High hydrostatic pressure treatment effects on selected tissue properties of fresh horticultural products

(2020) G. Rux et al.   Innovative Food Science & Emerging Technologies

Acetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharides

(2020) Gongji Liu et al.   CARBOHYDRATE POLYMERS

Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

(2020) Sudhanshu S. Behera et al.   Journal of Functional Foods

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

(2020) Tolulope Ashaolu et al.   Microorganisms

Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices

(2020) Yabin Feng et al.   FOOD CHEMISTRY

Accelerated shelf-life model of gluten-free rusks by using oxidation indices

(2020) Elisabetta Bravi et al.   FOOD CHEMISTRY

Measurement of water fractions in freeze-dried shiitake mushroom by means of multispectral imaging (MSI) and low-field nuclear magnetic resonance (LF-NMR)

(2020) Shoaib Younas et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing

(2020) Dandan Pu et al.   FOOD CHEMISTRY

New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing

(2019) Yaxin Sun et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape

(2018) Jun Wang et al.   CARBOHYDRATE POLYMERS

Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin

(2018) Fan Xie et al.   CARBOHYDRATE POLYMERS

Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage

(2018) Shreya S. Kamat et al.   Innovative Food Science & Emerging Technologies

Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage

(2018) Chang-Cheng Zhao et al.   ULTRASONICS SONOCHEMISTRY

Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey)

(2018) Xiang Li et al.   FOOD CHEMISTRY

The ratio of chelate-soluble fraction to alcohol insoluble residue is a major influencing factor on the texture of lotus rhizomes after cooking

(2018) Gongji Liu et al.   FOOD CHEMISTRY

High Hydrostatic Pressure in Astringent and Non-Astringent Persimmons to Obtain Fiber-Enriched Ingredients with Improved Functionality

(2017) María Rodríguez-Garayar et al.   Food and Bioprocess Technology

Acetic acid pretreatment improves the hardness of cooked potato slices

(2017) Wenlin Zhao et al.   FOOD CHEMISTRY

Pectin isolation and characterization from six okra genotypes

(2017) F.M. Kpodo et al.   FOOD HYDROCOLLOIDS

Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice

(2016) Fengxia Liu et al.   Innovative Food Science & Emerging Technologies

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

Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

(2015) M. Hernández-Carrión et al.   Innovative Food Science & Emerging Technologies

Investigating the role of pectin in carrot cell wall changes during thermal processing: A microscopic approach

(2013) Albert Ribas-Agustí et al.   Innovative Food Science & Emerging Technologies

Transmission Electron Microscopy, Fluorescence Microscopy, and Confocal Raman Microscopic Analysis of Ultrastructural and Compositional Heterogeneity of Cornus alba L. Wood Cell Wall

(2013) Jianfeng Ma et al.   MICROSCOPY AND MICROANALYSIS

The relation of apple texture with cell wall nanostructure studied using an atomic force microscope

(2012) Justyna Cybulska et al.   CARBOHYDRATE POLYMERS

Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process

(2012) Monika Szymanska-Chargot et al.   Food Biophysics

Influence of processing on the pectin structure–function relationship in broccoli purée

(2012) Stefanie Christiaens et al.   Innovative Food Science & Emerging Technologies

Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?

(2010) Stefanie Christiaens et al.   FOOD RESEARCH INTERNATIONAL

Pectins in Processed Fruits and Vegetables: Part II-Structure-Function Relationships

(2009) D.N. Sila et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution

(2009) Ilse Fraeye et al.   Innovative Food Science & Emerging Technologies

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

(2007) A DEROECK et al.   FOOD CHEMISTRY