Shelf life, physicochemical and antioxidant properties of red cactus pear pulque processed by ohmic heating and by conventional pasteurization

Bio-functional alcoholic beverage preparation using prickly pear juice and its pulp in combination with sugar and blossom honey

(2020) Vassilios K. Karabagias et al.   Food Bioscience

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

(2020) Massimiliano Rinaldi et al.   Foods

Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage

(2020) Alejandra Elizabeth Alcántara-Zavala et al.   ULTRASONICS SONOCHEMISTRY

Characterization of prickly pear juice by means of shelf life, sensory notes, physicochemical parameters and bio-functional properties

(2019) Vassilios K. Karabagias et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Application of ohmic heating to extend shelf life and retain the physicochemical, microbiological, and sensory properties of pulque

(2019) Alejandra E. Alcántara-Zavala et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice

(2018) Bethania Brochier et al.   FOOD AND BIOPRODUCTS PROCESSING

Characterization of concentrated agave saps and storage effects on browning, antioxidant capacity and amino acid content

(2016) Liliana Santos-Zea et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

(2016) Adelfo Escalante et al.   Frontiers in Microbiology

Identification of novel anti-inflammatory probiotic strains isolated from pulque

(2015) Edgar Torres-Maravilla et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar

(2015) Matteo Cordioli et al.   JOURNAL OF FOOD ENGINEERING

Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear ( Opuntia ficus indica ) juice after thermoultrasound treatment

(2015) Nelly del Socorro Cruz-Cansino et al.   ULTRASONICS SONOCHEMISTRY

Microencapsulated beetroot juice as a potential source of betalain

(2014) Emilia Janiszewska   POWDER TECHNOLOGY

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

(2013) Il-Kyu Park et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Impact of processing of red beet on betalain content and antioxidant activity

(2011) Kavitha Ravichandran et al.   FOOD RESEARCH INTERNATIONAL

Betalain, Acid Ascorbic, Phenolic Contents and Antioxidant Properties of Purple, Red, Yellow and White Cactus Pears

(2011) María Teresa Sumaya-Martínez et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating

(2011) Romel Somavat et al.   JOURNAL OF FOOD ENGINEERING

Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields

(2010) Nabil Grimi et al.   JOURNAL OF FOOD ENGINEERING

By-Products of Opuntia ficus-indica as a Source of Antioxidant Dietary Fiber

(2010) Sara Bensadón et al.   PLANT FOODS FOR HUMAN NUTRITION

Ohmic heating – a review

(2010) Marcos Camargo Knirsch et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Strategy for Biotechnological Process Design Applied to the Enzymatic Hydrolysis of Agave Fructo-oligosaccharides To Obtain Fructose-Rich Syrups

(2009) Mauricio García-Aguirre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Colour inheritance in cactus pear (Opuntia ficus-indica) fruits

(2008) P. Felker et al.   ANNALS OF APPLIED BIOLOGY

Analysis of the Main Components of the Aguamiel Produced by the Maguey-Pulquero (Agave mapisaga) throughout the Harvest Period

(2008) Rosa Isela Ortiz-Basurto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY