Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients

Application of High Pressure Processing for Obtaining “Fresh-Like” Fruit Smoothies

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The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée

(2015) Krystian Marszałek et al.   Innovative Food Science & Emerging Technologies

High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)

(2014) Antonio Vega-Gálvez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing

(2013) Netsanet Shiferaw Terefe et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Edible berries: Bioactive components and their effect on human health

(2013) Shivraj Hariram Nile et al.   NUTRITION

Influence of different banana cultivars on volatile compounds during ripening in cold storage

(2012) Heliofabia Virginia de Vasconcelos Facundo et al.   FOOD RESEARCH INTERNATIONAL

Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

(2012) Xiamin Cao et al.   Innovative Food Science & Emerging Technologies

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

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

(2011) Derek F. Keenan et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

(2011) Francisco J. Barba et al.   FOOD RESEARCH INTERNATIONAL

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

Advanced preservation methods and nutrient retention in fruits and vegetables

(2011) Diane M Barrett et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

(2011) Derek F. Keenan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

(2010) Derek F. Keenan et al.   Innovative Food Science & Emerging Technologies

Effects of Thermal and High Hydrostatic Pressure Processing and Storage on the Content of Polyphenols and Some Quality Attributes of Fruit Smoothies

(2010) Derek F. Keenan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

(2009) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

(2008) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY