Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
出版年份 2013 全文链接
标题
Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
作者
关键词
Strawberry, High hydrostatic pressure, Osmotic dehydration, Microstructure, Anthocyanins, Firmness
出版物
Food and Bioprocess Technology
Volume 7, Issue 2, Pages 516-524
出版商
Springer Nature
发表日期
2013-01-29
DOI
10.1007/s11947-013-1052-5
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。- A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments
- (2012) L. Seguí et al. JOURNAL OF FOOD ENGINEERING
- EFFECT OF TEMPERATURE ON REHYDRATION KINETICS, FUNCTIONAL PROPERTIES, TEXTURE AND ANTIOXIDANT ACTIVITY OF RED PEPPER VAR. HUNGARIAN (CAPSICUM ANNUUM L.)
- (2012) LILIANA ZURA-BRAVO et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
- (2012) Yissleen Nuñez-Mancilla et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions
- (2011) Yissleen Nuñez-Mancilla et al. Innovative Food Science & Emerging Technologies
- Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying
- (2011) Karina Di Scala et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Selection of an Edible Starch Coating for Minimally Processed Strawberry
- (2010) Lorena Costa Garcia et al. Food and Bioprocess Technology
- High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean
- (2010) I. Mateos-Aparicio et al. Innovative Food Science & Emerging Technologies
- Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies
- (2010) Derek F. Keenan et al. Innovative Food Science & Emerging Technologies
- Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage
- (2009) Ankit Patras et al. Food and Bioprocess Technology
- 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
- Flavonoid contents and antioxidant activities from Cinnamomum species
- (2009) K. Nagendra Prasad et al. Innovative Food Science & Emerging Technologies
- Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution
- (2009) Ilse Fraeye et al. Innovative Food Science & Emerging Technologies
- High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives
- (2009) Özlem Tokuşoğlu et al. Innovative Food Science & Emerging Technologies
- Effect of cooking on the antioxidant properties of coloured peppers
- (2008) Ai Mey Chuah et al. FOOD CHEMISTRY
- Ultra-high pressure treatment effects on polysaccharides and lignins of longan fruit pericarp
- (2008) Bao Yang et al. FOOD CHEMISTRY
- Characterization of the antioxidant composition of strawberry tree (Arbutus unedo L.) fruits
- (2008) K. Pallauf et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- EFFECT OF HIGH-PRESSURE PROCESSING ON TEXTURE AND DRYING BEHAVIOR OF PINEAPPLE
- (2008) A.R.P. KINGSLY et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice
- (2008) Isabel Odriozola-Serrano et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- The effect of pressure on the structural properties of biopolymer/co-solute. Part II: The example of gelling polysaccharides
- (2007) Stefan Kasapis et al. CARBOHYDRATE POLYMERS
- Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.)
- (2007) Marcia da Silva Pinto et al. FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started