262 related articles for article (PubMed ID: 11052706)
1. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.
Yeom HW; Streaker CB; Zhang QH; Min DB
J Agric Food Chem; 2000 Oct; 48(10):4597-605. PubMed ID: 11052706
[TBL] [Abstract][Full Text] [Related]
2. Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model.
Agcam E; Akyıldız A; Evrendilek GA
Food Chem; 2014 Dec; 165():70-6. PubMed ID: 25038650
[TBL] [Abstract][Full Text] [Related]
3. Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields.
Cortés C; Torregrosa F; Esteve MJ; Frígola A
J Agric Food Chem; 2006 Aug; 54(17):6247-54. PubMed ID: 16910715
[TBL] [Abstract][Full Text] [Related]
4. Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice.
Ayhan Z; Zhang QH; Min DB
J Food Prot; 2002 Oct; 65(10):1623-7. PubMed ID: 12380749
[TBL] [Abstract][Full Text] [Related]
5. Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.
Ayhan Z; Yeom HW; Zhang QH; Min DB
J Agric Food Chem; 2001 Feb; 49(2):669-74. PubMed ID: 11262010
[TBL] [Abstract][Full Text] [Related]
6. Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices.
Cortés C; Esteve MJ; Rodrigo D; Torregrosa F; Frígola A
Food Chem Toxicol; 2006 Nov; 44(11):1932-9. PubMed ID: 16914247
[TBL] [Abstract][Full Text] [Related]
7. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation.
Agcam E; Akyıldız A; Akdemir Evrendilek G
Food Chem; 2014 Jan; 143():354-61. PubMed ID: 24054251
[TBL] [Abstract][Full Text] [Related]
8. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
Leizerson S; Shimoni E
J Agric Food Chem; 2005 May; 53(10):4012-8. PubMed ID: 15884832
[TBL] [Abstract][Full Text] [Related]
9. Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans.
Sánchez-Moreno C; Cano MP; de Ancos B; Plaza L; Olmedilla B; Granado F; Elez-Martínez P; Martín-Belloso O; Martín A
J Nutr Biochem; 2004 Oct; 15(10):601-7. PubMed ID: 15542351
[TBL] [Abstract][Full Text] [Related]
10. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
Leizerson S; Shimoni E
J Agric Food Chem; 2005 May; 53(9):3519-24. PubMed ID: 15853396
[TBL] [Abstract][Full Text] [Related]
11. Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing.
Sánchez-Moreno C; Plaza L; Elez-Martínez P; De Ancos B; Martín-Belloso O; Cano MP
J Agric Food Chem; 2005 Jun; 53(11):4403-9. PubMed ID: 15913302
[TBL] [Abstract][Full Text] [Related]
12. Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice.
Timmermans RAH; Roland WSU; van Kekem K; Matser AM; van Boekel MAJS
Foods; 2022 Oct; 11(21):. PubMed ID: 36359972
[TBL] [Abstract][Full Text] [Related]
13. [Acceptability and nutritional quality of a beverage based on orange juice and whey powder, preserved by heat or high-intensity pulsed electric fields (HIPEF)].
Mónico Pifarré A; Martín O; de Portela ML; Langini SH; Weisstaub AR; Greco C; de Ferrer PR
Arch Latinoam Nutr; 2006 Dec; 56(4):356-60. PubMed ID: 17425181
[TBL] [Abstract][Full Text] [Related]
14. Shelf-life study of an orange juice-milk based beverage after PEF and thermal processing.
Sampedro F; Geveke DJ; Fan X; Rodrigo D; Zhang QH
J Food Sci; 2009 Mar; 74(2):S107-12. PubMed ID: 19323767
[TBL] [Abstract][Full Text] [Related]
15. Pasteurization of mixed mandarin and Hallabong tangor juice using pulsed electric field processing combined with heat.
Lee SJ; Bang IH; Choi HJ; Min SC
Food Sci Biotechnol; 2018 Jun; 27(3):669-675. PubMed ID: 30263793
[TBL] [Abstract][Full Text] [Related]
16. Inactivation of Salmonella Typhimurium in orange juice containing antimicrobial agents by pulsed electric field.
Liang Z; Mittal GS; Griffiths MW
J Food Prot; 2002 Jul; 65(7):1081-7. PubMed ID: 12117238
[TBL] [Abstract][Full Text] [Related]
17. PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice.
McNamee C; Noci F; Cronin DA; Lyng JG; Morgan DJ; Scannell AG
Int J Food Microbiol; 2010 Mar; 138(1-2):13-8. PubMed ID: 20116876
[TBL] [Abstract][Full Text] [Related]
18. Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.
Sulaiman A; Farid M; Silva FV
Food Sci Technol Int; 2017 Apr; 23(3):265-276. PubMed ID: 28359205
[TBL] [Abstract][Full Text] [Related]
19. Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields.
Elez-Martínez P; Escolà-Hernández J; Soliva-Fortuny RC; Martín-Belloso O
J Food Prot; 2004 Nov; 67(11):2596-602. PubMed ID: 15553647
[TBL] [Abstract][Full Text] [Related]
20. Commercial scale pulsed electric field processing of tomato juice.
Min S; Jin ZT; Zhang QH
J Agric Food Chem; 2003 May; 51(11):3338-44. PubMed ID: 12744664
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]