Nonthermal Food Processing Alternatives and Their Effects on Taste and Flavor Compounds of Beverages

Microbiological and sensory quality of sonicated calcium-added orange juice

(2010) V.M. Gómez-López et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties

(2010) Víctor Falguera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods

(2009) Tatiana Koutchma   Food and Bioprocess Technology

Flavour characterisation of fresh and processed pennywort (Centella asiatica L.) juices

(2009) Pronprapa Wongfhun et al.   FOOD CHEMISTRY

Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment

(2009) V.P. Valdramidis et al.   Innovative Food Science & Emerging Technologies

Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage

(2009) Fernando Sampedro et al.   Innovative Food Science & Emerging Technologies

Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage

(2009) A. Zulueta et al.   Innovative Food Science & Emerging Technologies

Food preservation by high pressure

(2009) Volker Heinz et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles

(2009) Zareena Azhu Valappil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches

(2009) Kerstin Söllner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF UHP ON ENZYME, MICROORGANISM AND FLAVOR IN CANTALOUPE (CUCUMIS MELO L.) JUICE

(2009) YONGKUN MA et al.   JOURNAL OF FOOD PROCESS ENGINEERING

EFFECT OF ULTRASONIC TREATMENTS ON THERMOACIDOPHILICALICYCLOBACILLUS ACIDOTERRESTRISIN APPLE JUICE

(2009) YAHONG YUAN et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices

(2008) H. Alighourchi et al.   FOOD CHEMISTRY

Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices

(2008) Jonathan Mosqueda-Melgar et al.   FOOD MICROBIOLOGY

Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions

(2008) Wei Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

(2007) Clara Cortés et al.   FOOD CONTROL

Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice

(2007) F. Noci et al.   JOURNAL OF FOOD ENGINEERING