269 related articles for article (PubMed ID: 24054251)
1. 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]
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. Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.
Vervoort L; Grauwet T; Kebede BT; Van der Plancken I; Timmermans R; Hendrickx M; Van Loey A
Food Chem; 2012 Oct; 134(4):2303-12. PubMed ID: 23442689
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review.
Chen Y; Yu LJ; Rupasinghe HP
J Sci Food Agric; 2013 Mar; 93(5):981-6. PubMed ID: 23408366
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. 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]
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. Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice.
Vieira FN; Lourenço S; Fidalgo LG; Santos SAO; Silvestre AJD; Jerónimo E; Saraiva JA
Molecules; 2018 Oct; 23(10):. PubMed ID: 30347848
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation.
Schilling S; Schmid S; Jäger H; Ludwig M; Dietrich H; Toepfl S; Knorr D; Neidhart S; Schieber A; Carle R
J Agric Food Chem; 2008 Jun; 56(12):4545-54. PubMed ID: 18494487
[TBL] [Abstract][Full Text] [Related]
13. Microbial inactivation and shelf life comparison of 'cold' hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk.
Walkling-Ribeiro M; Rodríguez-González O; Jayaram S; Griffiths MW
Int J Food Microbiol; 2011 Jan; 144(3):379-86. PubMed ID: 21078532
[TBL] [Abstract][Full Text] [Related]
14. Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice.
Gurtler JB; Rivera RB; Zhang HQ; Geveke DJ
Int J Food Microbiol; 2010 Apr; 139(1-2):1-8. PubMed ID: 20223544
[TBL] [Abstract][Full Text] [Related]
15. Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids.
Torregrosa F; Cortés C; Esteve MJ; Frígola A
J Agric Food Chem; 2005 Nov; 53(24):9519-25. PubMed ID: 16302771
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage.
Morales-de la Peña M; Salvia-Trujillo L; Rojas-Graü MA; Martín-Belloso O
Food Chem; 2011 Dec; 129(3):982-90. PubMed ID: 25212327
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.
Walkling-Ribeiro M; Noci F; Cronin DA; Lyng JG; Morgan DJ
J Food Sci; 2008 Oct; 73(8):M395-9. PubMed ID: 19019120
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
