High Hydrostatic Pressure and Temperature Applied to Preserve the Antioxidant Compounds of Mango Pulp (Mangifera indica L.)

High Hydrostatic Pressure Combined with Mild Temperature for the Preservation of Comminuted Orange: Effects on Functional Compounds and Antioxidant Activity

(2015) Zamantha Escobedo-Avellaneda et al.   Food and Bioprocess Technology

Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage

(2015) Lakshmi E. Jayachandran et al.   Innovative Food Science & Emerging Technologies

Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)

(2014) Neelima Kaushik et al.   Innovative Food Science & Emerging Technologies

Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange

(2014) Viridiana Tejada-Ortigoza et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation

(2014) Vinicio Serment-Moreno et al.   Food Engineering Reviews

Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion

(2014) A. E. Quirós-Sauceda et al.   Food & Function

Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

(2013) Fengxia Liu et al.   Innovative Food Science & Emerging Technologies

Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange

(2013) Zamantha Escobedo-Avellaneda et al.   Journal of Functional Foods

Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera indicaL., cv. Tommy Atkin) as Affected by Infrared Heat Treatment

(2012) D. S. Sogi et al.   JOURNAL OF FOOD SCIENCE

Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing

(2011) F.J. Barba et al.   Innovative Food Science & Emerging Technologies

The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants

(2011) Hugo Palafox-Carlos et al.   JOURNAL OF FOOD SCIENCE

Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

(2010) C. Queiroz et al.   HIGH PRESSURE RESEARCH

Ascorbic Acid Is the Only Bioactive That Is Better Preserved by High Hydrostatic Pressure than by Thermal Treatment of a Vegetable Beverage

(2010) Francisco J. Barba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carotenoids and Vitamin C during Handling and Distribution of Guava (Psidium guajavaL.), Mango (Mangifera indicaL.), and Papaya (Carica papayaL.) at Commercial Restaurants

(2010) Daniela Da Silva Oliveira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

(2010) G. Ferrari et al.   JOURNAL OF FOOD ENGINEERING

Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)

(2010) Sónia M. Castro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant phytochemical and quality changes associated with hot water immersion treatment of mangoes (Mangifera indica L.)

(2009) Youngmok Kim et al.   FOOD CHEMISTRY

Use of ultra-high-pressure homogenization to preserve apple juice without heat damage

(2009) J. Saldo et al.   HIGH PRESSURE RESEARCH

Influences of Harvest Date and Location on the Levels of β-Carotene, Ascorbic Acid, Total Phenols, the in Vitro Antioxidant Capacity, and Phenolic Profiles of Five Commercial Varieties of Mango (Mangifera indicaL.)

(2009) John A. Manthey et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

(2007) Sónia M. Castro et al.   FOOD CHEMISTRY