Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison
出版年份 2022 全文链接
标题
Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison
作者
关键词
-
出版物
Food and Bioprocess Technology
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2022-03-29
DOI
10.1007/s11947-022-02772-w
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage
- (2021) Ourdia‐Nouara Kernou et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization
- (2021) Hafida Wahia et al. FOOD CHEMISTRY
- Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice
- (2021) Yusi Shen et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change
- (2021) Yingjie Tang et al. Innovative Food Science & Emerging Technologies
- Benefits and effectiveness of high pressure processing on cheese: a ricotta case study
- (2021) Roberta Stefanini et al. International Journal of Food Engineering
- Comparative analysis of ohmic and conventional heat‐treated carrot juice
- (2021) Tanima Debbarma et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Unraveling the nature of ohmic heating effects in structural aspects of whey proteins – The impact of electrical and electrochemical effects
- (2021) Sara Ferreira et al. Innovative Food Science & Emerging Technologies
- Evaluation of the economic and environmental sustainability of high pressure processing of foods
- (2020) Federica Cacace et al. Innovative Food Science & Emerging Technologies
- Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices
- (2020) Eric Keven Silva et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Non-thermal Processing of Pineapple (Ananas comosus [L.] Merr.) Juice Using Continuous Pressure Change Technology (PCT): Effects on Physical Traits, Microbial Loads, Enzyme Activities, and Phytochemical Composition
- (2020) Kathrin Vollmer et al. Food and Bioprocess Technology
- Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes
- (2020) Semanur Yildiz et al. Food Engineering Reviews
- Quality Changes of Orange Juice after DPCD Treatment
- (2019) Liying Niu et al. JOURNAL OF FOOD QUALITY
- Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice
- (2019) Ayesha Murtaza et al. Innovative Food Science & Emerging Technologies
- Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review
- (2019) Li-Zhen Deng et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review
- (2018) Ume Roobab et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- State of the art of nonthermal and thermal processing for inactivation of micro-organisms
- (2018) J. Van Impe et al. JOURNAL OF APPLIED MICROBIOLOGY
- Optimization of supercritical CO 2 process to pasteurize dietary supplement: Influencing factors and CO 2 transfer approach
- (2018) Christelle Fleury et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice
- (2018) Longying Pei et al. JOURNAL OF FOOD PROCESS ENGINEERING
- A hybrid process for increasing the shelf life of elderberry juice
- (2018) Golnoosh Torabian et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Dense phase carbon dioxide treatment of tomato juice: effect on physico-chemical properties, phenolic composition, lycopene isomerisation and in vitro bioaccessibility
- (2018) Wenting Zhao et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Pulsed light inactivation of horseradish peroxidase and associated structural changes
- (2017) José Antonio Pellicer et al. FOOD CHEMISTRY
- Treatment with high hydrostatic pressure and supercritical carbon dioxide to control Alicyclobacillus acidoterrestris spores in apple juice
- (2017) Izabela Porębska et al. FOOD CONTROL
- Inactivation kinetics of Alicyclobacillus acidoterrestris in apple juice submitted to ultraviolet radiation
- (2017) Andréia Tremarin et al. FOOD CONTROL
- Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice
- (2017) Merve Pelvan Akgün et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products
- (2016) Tatiana Koutchma et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Non-Thermal Pasteurization of Orange (Citrus sinensis (L.) Osbeck) Juices Using Continuous Pressure Change Technology (PCT): a Proof-of-Concept
- (2016) Julian K. Aschoff et al. Food and Bioprocess Technology
- 1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice
- (2016) Elenilson G. Alves Filho et al. FOOD CHEMISTRY
- Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound
- (2016) George Kwabena Afari et al. FOOD CONTROL
- Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves
- (2016) D. Millan-Sango et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices
- (2015) Cecilia Jiménez-Sánchez et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications
- (2015) Cecilia Jiménez-Sánchez et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice
- (2015) Hui Zou et al. Food and Bioprocess Technology
- Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice
- (2015) Giovana Domeneghini Mercali et al. FOOD CHEMISTRY
- Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage
- (2015) Dong Chen et al. Innovative Food Science & Emerging Technologies
- Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage
- (2015) Krystian Marszałek et al. Innovative Food Science & Emerging Technologies
- Volatile Composition and Aroma Activity of Guava Puree Before and After Thermal and Dense Phase Carbon Dioxide Treatments
- (2015) Maria Lourdes Plaza et al. JOURNAL OF FOOD SCIENCE
- Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating
- (2015) Ji-Yeon Lee et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of processing parameters on the pulsed-light inactivation of Penicillium expansum in apple juice
- (2014) Nicoleta Aron Maftei et al. FOOD CONTROL
- A comprehensive review on applications of ohmic heating (OH)
- (2014) Mohamed Sakr et al. RENEWABLE & SUSTAINABLE ENERGY REVIEWS
- Potential Utility of High-Pressure Processing to Address the Risk of Food Allergen Concerns
- (2013) Hsiao-Wen Huang et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Study of Pulsed Light-Induced Damage on Saccharomyces cerevisiae in Apple Juice by Flow Cytometry and Transmission Electron Microscopy
- (2013) Mariana Ferrario et al. Food and Bioprocess Technology
- Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF) in combination with thermal energy – I. Influence of process- and product parameters
- (2013) Claudia Siemer et al. FOOD CONTROL
- Microwave food processing—A review
- (2013) S. Chandrasekaran et al. FOOD RESEARCH INTERNATIONAL
- Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review
- (2013) Seda Ersus Bilek et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Validation of a mathematical model for predicting high pressure carbon dioxide inactivation kinetics of Escherichia coli spiked on fresh cut carrot
- (2013) Giovanna Ferrentino et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Combining ultraviolet light and mild temperatures for the inactivation of Escherichia coli in orange juice
- (2012) E. Gayán et al. JOURNAL OF FOOD ENGINEERING
- Pasteurization of Fruit Juices of Different pH Values by Combined High Hydrostatic Pressure and Carbon Dioxide
- (2012) LI WANG et al. JOURNAL OF FOOD PROTECTION
- Hurdle Technology in Fruit Processing
- (2012) Paula Luisina Gómez et al. Annual Review of Food Science and Technology
- Microbial Inactivation and Quality of Guava and Passion Fruit Nectars Treated by UV-C Light
- (2011) Miguel Guevara et al. Food and Bioprocess Technology
- Recent Studies Related to Microwave Processing of Fluid Foods
- (2011) Claudia Salazar-González et al. Food and Bioprocess Technology
- Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system
- (2011) G. Pataro et al. FOOD RESEARCH INTERNATIONAL
- 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
- Sterilization and virus inactivation by supercritical fluids (a review)
- (2011) Michel Perrut JOURNAL OF SUPERCRITICAL FLUIDS
- High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks
- (2011) Giovanna Ferrentino et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Supercritical carbon dioxide-treated blood orange juice as a new product in the fresh fruit juice market
- (2010) Simona Fabroni et al. Innovative Food Science & Emerging Technologies
- Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields
- (2010) Markus Walkling-Ribeiro et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization
- (2010) Lucía Plaza et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Environmental impact of novel thermal and non-thermal technologies in food processing
- (2009) R.N. Pereira et al. FOOD RESEARCH INTERNATIONAL
- EFFECT OF UHP ON ENZYME, MICROORGANISM AND FLAVOR IN CANTALOUPE (CUCUMIS MELO L.) JUICE
- (2009) YONGKUN MA et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice
- (2008) Flavia Gasperi et al. FOOD CHEMISTRY
- Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice
- (2007) Maricel Keyser et al. Innovative Food Science & Emerging Technologies
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now