Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice
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Title
Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume 168, Issue -, Pages 112784
Publisher
Elsevier BV
Online
2023-04-03
DOI
10.1016/j.foodres.2023.112784
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- (2013) Tingting Ma et al. FOOD CHEMISTRY
- Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages
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- Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice
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- Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties
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- Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice
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- Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure
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- Study on combined effects of blanching and sonication on different quality parameters of carrot juice
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- Quality of carrot juice as influenced by blanching and sonication treatments
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- Physical and biochemical qualities of pressurized and pasteurized longanjuices upon storage
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- Reducing Childhood Obesity by Eliminating 100% Fruit Juice
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- Nonthermal Plasma Sterilization of Living and Nonliving Surfaces
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- Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice
- (2012) Meltem Türkyılmaz et al. FOOD CHEMISTRY
- Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration
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- Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China
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- Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice
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- Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice
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- Effect of high pressure homogenization (HPH) on the physical stability of tomato juice
- (2012) Mirian Tiaki Kaneiwa Kubo et al. FOOD RESEARCH INTERNATIONAL
- Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation
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- Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage
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- 100% Orange juice consumption is associated with better diet quality, improved nutrient adequacy, decreased risk for obesity, and improved biomarkers of health in adults: National Health and Nutrition Examination Survey, 2003-2006
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- Improvement of serum antioxidant status in humans after the acute intake of apple juices
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- Fruit juice consumption is associated with improved nutrient adequacy in children and adolescents: the National Health and Nutrition Examination Survey (NHANES) 2003–2006
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- Technological aspects and potential applications of (ultra) high-pressure homogenisation
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- The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend
- (2011) Irene M. Caminiti et al. FOOD AND BIOPRODUCTS PROCESSING
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- Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice
- (2011) Ángela Suárez-Jacobo et al. FOOD CHEMISTRY
- The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability
- (2011) Oskar Laaksonen et al. FOOD CHEMISTRY
- Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acid
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- A comparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH)
- (2011) Alan M. McKay et al. FOOD MICROBIOLOGY
- Application of electron beam to inactivate Salmonella in food: Recent developments
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- Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
- (2011) Francisco J. Barba et al. FOOD RESEARCH INTERNATIONAL
- Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices
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- Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality
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- Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization
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- Defining treatment conditions for pulsed electric field pasteurization of apple juice
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- Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods
- (2011) V. Vadivel et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Clarification and concentration of pomegranate juice (Punica granatum L.) using membrane processes
- (2011) Alfredo Cassano et al. JOURNAL OF FOOD ENGINEERING
- Use of kinetic, Weibull and PLSR models to predict the retention of ascorbic acid, total phenols and antioxidant activity during storage of pasteurized pineapple juice
- (2011) Hong Zheng et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Clarification of fruit juices by fungal pectinases
- (2011) Ivana Greice Sandri et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Sorption Phenomena in Packaged Foods: Factors Affecting Sorption Processes in Package-Product Systems
- (2011) C. Caner PACKAGING TECHNOLOGY AND SCIENCE
- Metallic-based micro and nanocomposites in food contact materials and active food packaging
- (2011) Amparo Llorens et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of Ultrafiltration on Anthocyanin and Flavonol Content of Black Currant Juice (Ribes nigrum L.)
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- Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color
- (2010) Vishwanath Khandare et al. FOOD AND BIOPRODUCTS PROCESSING
- Total phenolics, ascorbic acid, and antioxidant capacity of noni (Morinda citrifolia L.) juice and powder as affected by illumination during storage
- (2010) J. Yang et al. FOOD CHEMISTRY
- Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice
- (2010) Aryou Emamifar et al. FOOD CONTROL
- High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility
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- The effect of homogenisation on the stability of pineapple pulp
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- Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice
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- EFFECTS OF VARIOUS CLARIFICATION TREATMENTS ON PHENOLIC COMPOUNDS AND ORGANIC ACID COMPOSITIONS OF POMEGRANATE (PUNICA GRANATUM L.) JUICE
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- (2010) Pelin Onsekizoglu et al. JOURNAL OF MEMBRANE SCIENCE
- Effects of blanching and storage conditions on soluble sugar contents in vegetable soybean
- (2010) X. Saldivar et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Degradation of carotenoids in orange juice during microwave heating
- (2010) A. Fratianni et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The effects of pomegranate juice consumption on blood pressure and cardiovascular health
- (2010) Caroline Bell Stowe Complementary Therapies in Clinical Practice
- Effects of Dissolved Oxygen in Fruit Juices and Methods of Removal
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- Review. Freeze Concentration in the Fruit Juices Industry
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- High-pressure homogenization of orange juice to inactivate pectinmethylesterase
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- Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices
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- Effect of UHPH on indigenous microbiota of apple juice
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- Influence of Thermal and Dense-Phase Carbon Dioxide Pasteurization on Physicochemical Properties and Flavor Compounds in Hami Melon Juice
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- EFFECTIVE CLARIFICATION OF POMEGRANATE JUICE USING LACCASE TREATMENT OPTIMIZED BY RESPONSE SURFACE METHODOLOGY FOLLOWED BY ULTRAFILTRATION
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- Prevention of colon carcinogenesis by apple juicein vivo: Impact of juice constituents and obesity
- (2009) Tatiana C. L. Koch et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems
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- Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)
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- Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices
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- Non-dairy probiotic products
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- Effects of different maceration enzymes on yield, clarity and anthocyanin and other polyphenol contents in blackberry juice
- (2008) Wei-Dong Wang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Cranberries and Cranberry Products: Powerful in Vitro, ex Vivo, and in Vivo Sources of Antioxidants
- (2008) Joe A. Vinson et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of pressure homogenization on particle size and the functional properties of citrus juices
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- (2008) Pilar Codoñer-Franch et al. JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION
- Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments
- (2008) Ingrid Aguiló-Aguayo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids
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- Evaluation of enzymatic treatment of peach juice using response surface methodology
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