Characterization of Ultrasonically Prepared Flaxseed oil Enriched Beverage/Carrot Juice Emulsions and Process-Induced Changes to the Functional Properties of Carrot Juice

Ultrasound assisted preparation of emulsion of coconut oil in water: Understanding the effect of operating parameters and comparison of reactor designs

(2015) Kiran A. Ramisetty et al.   CHEMICAL ENGINEERING AND PROCESSING

Ultrasonic preparation of stable flax seed oil emulsions in dairy systems – Physicochemical characterization

(2014) Akalya Shanmugam et al.   FOOD HYDROCOLLOIDS

Novel Approach of Producing Oil in Water Emulsion Using Hydrodynamic Cavitation Reactor

(2014) Kiran A. Ramisetty et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Functional properties of ultrasonically generated flaxseed oil-dairy emulsions

(2014) Akalya Shanmugam et al.   ULTRASONICS SONOCHEMISTRY

Emulsion stabilizing properties of pectins extracted by high hydrostatic pressure, high-speed shearing homogenization and traditional thermal methods: A comparative study

(2013) Xingfeng Guo et al.   FOOD HYDROCOLLOIDS

Beverage emulsions: Recent developments in formulation, production, and applications

(2013) Daniel T. Piorkowski et al.   FOOD HYDROCOLLOIDS

Study on combined effects of blanching and sonication on different quality parameters of carrot juice

(2013) Saqib Jabbar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Quality of carrot juice as influenced by blanching and sonication treatments

(2013) Saqib Jabbar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Flaxseed Oil as a Neuroprotective Agent on Lead Acetate-Induced Monoamineric Alterations and Neurotoxicity in Rats

(2012) Ahmed E. Abdel Moneim   BIOLOGICAL TRACE ELEMENT RESEARCH

Physicochemical Characterization of Lemongrass Essential Oil–Alginate Nanoemulsions: Effect of Ultrasound Processing Parameters

(2012) Laura Salvia-Trujillo et al.   Food and Bioprocess Technology

Effects of pulsed electric field on colloidal properties and storage stability of carrot juice

(2012) Chen Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical Stability of the Lipid Phase in Concentrated Beverage Emulsions Colored with Natural β-Carotene

(2012) Arkadiusz Szterk et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Dietary sea cucumber cerebroside alleviates orotic acid-induced excess hepatic adipopexis in rats

(2012) Bei Zhang et al.   Lipids in Health and Disease

Effects of a Carrot Juice Intervention on Plasma Carotenoids, Oxidative Stress, and Inflammation in Overweight Breast Cancer Survivors

(2012) Amy C. Butalla et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Comparative study of the cell wall composition of broccoli, carrot, and tomato: Structural characterization of the extractable pectins and hemicelluloses

(2011) Ken Houben et al.   CARBOHYDRATE RESEARCH

Brain histological changes in young mice submitted to diets with different ratios of n-6/n-3 polyunsaturated fatty acids during maternal pregnancy and lactation

(2011) Chunyu Tian et al.   CLINICAL NUTRITION

Flaxseed: A Potential Source of Food, Feed and Fiber

(2011) K. K. Singh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Improvement of Convective Drying of Carrot by Applying Power Ultrasound—Influence of Mass Load Density

(2011) J. A. Cárcel et al.   DRYING TECHNOLOGY

Interfacial and Oil/Water Emulsions Characterization of Potato Protein Isolates

(2011) Alberto Romero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical composition, functional properties and processing of carrot—a review

(2011) Krishan Datt Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults

(2011) Andrew S Potter et al.   Nutrition Journal

Process optimization and stability of d-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology

(2011) Po-Hsien Li et al.   ULTRASONICS SONOCHEMISTRY

Sonochemical reactors: Important design and scale up considerations with a special emphasis on heterogeneous systems

(2010) Parag R. Gogate et al.   CHEMICAL ENGINEERING JOURNAL

Chemical and Physicochemical Quality Parameters in Carrots Dehydrated by Power Ultrasound

(2010) Ana Cristina Soria et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Prooxidant Actions of Carotenoids in Biologic Systems

(2010) Paola Palozza   NUTRITION REVIEWS

Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity

(2009) Manuel Pinelo et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of high pressure carbon dioxide on the quality of carrot juice

(2009) Linyan Zhou et al.   Innovative Food Science & Emerging Technologies

Effect of pretreatment conditions on physicochemical parameters of carrot juice

(2008) Harish Kumar Sharma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin

(2008) Chee Kiong Siew et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The use of ultrasonics for nanoemulsion preparation

(2007) S. Kentish et al.   Innovative Food Science & Emerging Technologies

Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

(2007) Muthupandian Ashokkumar et al.   Innovative Food Science & Emerging Technologies