312 related articles for article (PubMed ID: 19021801)
1. Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees.
Steed LE; Truong VD; Simunovic J; Sandeep KP; Kumar P; Cartwright GD; Swartzel KR
J Food Sci; 2008 Nov; 73(9):E455-62. PubMed ID: 19021801
[TBL] [Abstract][Full Text] [Related]
2. Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system.
Brinley TA; Dock CN; Truong VD; Coronel P; Kumar P; Simunovic J; Sandeep KP; Cartwright GD; Swartzel KR; Jaykus LA
J Food Sci; 2007 Jun; 72(5):E235-42. PubMed ID: 17995721
[TBL] [Abstract][Full Text] [Related]
3. Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees.
Steed LE; Truong VD
J Food Sci; 2008 Jun; 73(5):S215-21. PubMed ID: 18577013
[TBL] [Abstract][Full Text] [Related]
4. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
Clare DA; Bang WS; Cartwright G; Drake MA; Coronel P; Simunovic J
J Dairy Sci; 2005 Dec; 88(12):4172-82. PubMed ID: 16291608
[TBL] [Abstract][Full Text] [Related]
5. Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin-Rich Juice and Co-product Recovery from Purple-Fleshed Sweetpotatoes.
Truong AN; Thor Y; Harris GK; Simunovic J; Truong VD
J Food Sci; 2019 Jul; 84(7):1730-1736. PubMed ID: 31218701
[TBL] [Abstract][Full Text] [Related]
6. Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
González-Cebrino F; García-Parra J; Contador R; Tabla R; Ramírez R
J Food Sci; 2012 Aug; 77(8):C866-73. PubMed ID: 22809197
[TBL] [Abstract][Full Text] [Related]
7. Optimization of color and antioxidant activity of peach and nectarine puree: scale-up study from pilot to industrial plant.
Lavelli V; Pompei C; Casadei MA
J Agric Food Chem; 2008 Aug; 56(16):7091-9. PubMed ID: 18620412
[TBL] [Abstract][Full Text] [Related]
8. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products.
Hager TJ; Howard LR; Prior RL
J Agric Food Chem; 2008 Feb; 56(3):689-95. PubMed ID: 18211025
[TBL] [Abstract][Full Text] [Related]
9. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
Min B; Chen MH; Green BW
J Food Sci; 2009 Apr; 74(3):C268-77. PubMed ID: 19397712
[TBL] [Abstract][Full Text] [Related]
10. Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system.
Kumar P; Coronel P; Simunovic J; Sandeep KP
J Food Sci; 2007 Apr; 72(3):E121-4. PubMed ID: 17995800
[TBL] [Abstract][Full Text] [Related]
11. Effects of ZnO nanoparticles and microwave heating on the sterilization and product quality of vacuum-packaged Caixin.
Liu Q; Zhang M; Fang ZX; Rong XH
J Sci Food Agric; 2014 Sep; 94(12):2547-54. PubMed ID: 24464779
[TBL] [Abstract][Full Text] [Related]
12. Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions.
Kumar P; Coronel P; Simunovic J; Truong VD; Sandeep KP
J Food Sci; 2007 May; 72(4):E177-83. PubMed ID: 17995769
[TBL] [Abstract][Full Text] [Related]
13. Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits.
Wojdyło A; Figiel A; Oszmiański J
J Agric Food Chem; 2009 Feb; 57(4):1337-43. PubMed ID: 19170638
[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. Antioxidant capacity and antioxidant content in roots of 4 sweetpotato varieties.
Rautenbach F; Faber M; Laurie S; Laurie R
J Food Sci; 2010 Jun; 75(5):C400-5. PubMed ID: 20629859
[TBL] [Abstract][Full Text] [Related]
16. Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage.
Aaby K; Wrolstad RE; Ekeberg D; Skrede G
J Agric Food Chem; 2007 Jun; 55(13):5156-66. PubMed ID: 17550269
[TBL] [Abstract][Full Text] [Related]
17. Effect of drying and storage on the degradation of total carotenoids in orange-fleshed sweetpotato cultivars.
Bechoff A; Westby A; Owori C; Menya G; Dhuique-Mayer C; Dufour D; Tomlins K
J Sci Food Agric; 2010 Mar; 90(4):622-9. PubMed ID: 20355090
[TBL] [Abstract][Full Text] [Related]
18. Quality comparison of continuous steam sterilization segmented-flow aseptic processing versus conventional canning of whole and sliced mushrooms.
Anderson NM; Walker PN
J Food Sci; 2011 Aug; 76(6):E429-37. PubMed ID: 22417494
[TBL] [Abstract][Full Text] [Related]
19. Influence of processing on quality parameters of strawberries.
Hartmann A; Patz CD; Andlauer W; Dietrich H; Ludwig M
J Agric Food Chem; 2008 Oct; 56(20):9484-9. PubMed ID: 18821768
[TBL] [Abstract][Full Text] [Related]
20. Changes in polyphenolic content and radical-scavenging activity of sweet potato (Ipomoea batatas L.) during storage at optimal and low temperatures.
Ishiguro K; Yahara S; Yoshimoto M
J Agric Food Chem; 2007 Dec; 55(26):10773-8. PubMed ID: 18038989
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]