Non-Thermal Pasteurization of Orange (Citrus sinensis (L.) Osbeck) Juices Using Continuous Pressure Change Technology (PCT): a Proof-of-Concept

Frozen Concentrated Orange Juice (FCOJ) Processed by the High Pressure Homogenization (HPH) Technology: Effect on the Ready-to-Drink Juice

(2016) Thiago Soares Leite et al.   Food and Bioprocess Technology

Mapping trends in novel and emerging food processing technologies around the world

(2015) Colette Jermann et al.   Innovative Food Science & Emerging Technologies

In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

(2015) Julian K. Aschoff et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioavailability of β-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges - a randomized cross-over study

(2015) Julian K. Aschoff et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food Processing Technologies Part 2: Pulsed Electric Field Processing

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

Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice

(2013) Antonio Bisconsin-Junior et al.   Food and Bioprocess Technology

Colour training and colour differences thresholds in orange juice

(2013) Rocío Fernández-Vázquez et al.   FOOD QUALITY AND PREFERENCE

Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice

(2013) R.M. Velázquez-Estrada et al.   Innovative Food Science & Emerging Technologies

Influence of high pressure homogenization and pulp reduction on residual pectinmethylesterase activity, cloud stability and acceptability of Lane Late orange juice: A study to obtain high quality orange juice with extended shelf life

(2013) José V. Carbonell et al.   JOURNAL OF FOOD ENGINEERING

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

(2012) Enrique Ortega-Rivas et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids

(2012) Carla M. Stinco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment

(2011) Francisco J. Barba et al.   Food and Bioprocess Technology

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes

(2011) R.A.H. Timmermans et al.   Innovative Food Science & Emerging Technologies

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

Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization

(2011) R.M. Velázquez-Estrada et al.   Innovative Food Science & Emerging Technologies

Impact of minimal heat-processing on pectin methylesterase and peroxidase activity in freshly squeezed Citrus juices

(2010) Angelika R. Hirsch et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The complex carotenoid pattern of orange juices from concentrate

(2008) Antonio J. Meléndez-Martínez et al.   FOOD CHEMISTRY

Effects of Thermal Treatments and Storage on Pectin Methylesterase and Peroxidase Activity in Freshly Squeezed Orange Juice

(2008) Angelika R. Hirsch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation

(2008) Susanne Schilling et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of pressure homogenization on particle size and the functional properties of citrus juices

(2008) E. Betoret et al.   JOURNAL OF FOOD ENGINEERING