Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure-Temperature Treated Pineapple Puree

Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree

(2015) Snehasis Chakraborty et al.   Innovative Food Science & Emerging Technologies

Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments

(2015) Snehasis Chakraborty et al.   Innovative Food Science & Emerging Technologies

High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices

(2014) Snehasis Chakraborty et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology

(2014) Snehasis Chakraborty et al.   Food and Bioprocess Technology

Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée

(2012) Francisco González-Cebrino et al.   JOURNAL OF FOOD SCIENCE

Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

(2011) María Benlloch-Tinoco et al.   Food and Bioprocess Technology

Effect of high pressure processing on the quality of acidified Granny Smith apple purée product

(2010) A. Landl 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

Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles

(2009) Elisa Helena da Rocha Ferreira et al.   JOURNAL OF FOOD ENGINEERING

Fuzzy Analysis of Sensory Data for Quality Evaluation and Ranking of Instant Green Tea Powder and Granules

(2008) V. R. Sinija et al.   Food and Bioprocess Technology