Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées

Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes

(2013) Biniam T. Kebede et al.   FOOD CHEMISTRY

Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting

(2013) Liesbeth Vervoort et al.   Innovative Food Science & Emerging Technologies

Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit

(2012) Lise Verbeyst et al.   Food and Bioprocess Technology

Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids

(2012) Agnieszka Owczarek-Fendor et al.   FOOD CHEMISTRY

Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis

(2012) Liesbeth Vervoort et al.   Innovative Food Science & Emerging Technologies

Furan in heat-treated foods: Formation, exposure, toxicity, and aspects of risk assessment

(2012) Sabrina Moro et al.   MOLECULAR NUTRITION & FOOD RESEARCH

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

(2011) Hugo Mújica-Paz et al.   Food and Bioprocess Technology

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

(2011) Liesbeth Vervoort et al.   Innovative Food Science & Emerging Technologies

Furan Formation from Lipids in Starch-Based Model Systems, As Influenced by Interactions with Antioxidants and Proteins

(2011) Agnieszka Owczarek-Fendor et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of buffer and temperature on formation of furan, acetic acid and formic acid from carbohydrate model systems

(2011) Xuesong Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential and limitations of methods for temperature uniformity mapping in high pressure thermal processing

(2011) Tara Grauwet et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

(2011) Iesel Van der Plancken et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of an analytical method and survey of foods for furan, 2-methylfuran and 3-methylfuran with estimated exposure

(2010) A. Becalski et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Furan formation from vitamin C in a starch-based model system: Influence of the reaction conditions

(2010) Agnieszka Owczarek-Fendor et al.   FOOD CHEMISTRY

Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)

(2010) Griet Knockaert et al.   FOOD CHEMISTRY

The Effect of High Pressure−High Temperature Processing Conditions on Acrylamide Formation and Other Maillard Reaction Compounds

(2010) Kristel De Vleeschouwer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Importance of Fat Oxidation in Starch-Based Emulsions in the Generation of the Process Contaminant Furan

(2010) Agnieszka Owczarek-Fendor et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanistic Insights into Furan Formation in Maillard Model Systems

(2010) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

(2010) Daniela Bermúdez-Aguirre et al.   Food Engineering Reviews

Protein-based indicator system for detection of temperature differences in high pressure high temperature processing

(2009) Tara Grauwet et al.   FOOD RESEARCH INTERNATIONAL

High-pressure Food Processing

(2009) V.M. Balasubramaniam et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrumL. andAmaranthus cruentusL.) under six pretreatment methods before cooking

(2009) Odunayo Clement Adebooye et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Classification of fruits and vegetables

(2009) Jean A.T. Pennington et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of various food ingredients on the retention of furan in foods

(2009) Fien Van Lancker et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Factors Affecting Thermally Induced Furan Formation

(2008) Xuetong Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food

(2008) Anita Limacher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY