Characterization and evaluation of stability of bioactive compounds in fruit smoothies

How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies

(2016) M. Antónia Nunes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

(2015) Lizette L. Rodríguez-Verástegui et al.   Food and Bioprocess Technology

Rheological Properties of Fruits and Vegetables: A Review

(2014) Lemuel Diamante et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Relationship between the thermal conductivity and rheological behavior of acerola pulp: Effect of concentration and temperature

(2014) Cristina G. Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

(2011) Sílvia Cristina Sobottka Rolim de Moura et al.   Food and Bioprocess Technology

Stability of health-related compounds in plant foods through the application of non thermal processes

(2011) Gemma Oms-Oliu et al.   TRENDS IN FOOD SCIENCE & 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