Use of high pressure technology for the development of novel jam and its quality evaluation during storage

Utilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage

(2012) O. P. Chauhan et al.   Food and Bioprocess Technology

Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam

(2012) M. Igual et al.   JOURNAL OF FOOD ENGINEERING

Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads

(2012) Melanie Holzwarth et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Studies on retention of antioxidant activity, phenolics and flavonoids in high pressure processed black grape juice and their modelling

(2011) Om Prakash Chauhan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

(2010) Lise Verbeyst et al.   FOOD CHEMISTRY

High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage

(2010) Lin Li et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

(2009) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

(2009) Netsanet Shiferaw Terefe et al.   Innovative Food Science & Emerging Technologies