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Journal Abstract Search

127 related items for PubMed ID: 16924935

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  • 4. Pectin methyl esterase and natural microflora of fresh mixed orange and carrot juice treated with pulsed electric fields.
    Rodrigo D, Barbosa-Cánovas GV, Martínez A, Rodrigo M.
    J Food Prot; 2003 Dec; 66(12):2336-42. PubMed ID: 14672234
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  • 5. Effects of thermal treatments and storage on pectin methylesterase and peroxidase activity in freshly squeezed orange juice.
    Hirsch AR, Förch K, Neidhart S, Wolf G, Carle R.
    J Agric Food Chem; 2008 Jul 23; 56(14):5691-9. PubMed ID: 18582085
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  • 6. 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 23; 65(10):1623-7. PubMed ID: 12380749
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  • 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 23; 44(11):1932-9. PubMed ID: 16914247
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  • 10. Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices.
    Aguiló-Aguayo I, Soliva-Fortuny R, Martín-Belloso O.
    J Sci Food Agric; 2010 Aug 15; 90(10):1597-604. PubMed ID: 20564457
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  • 12. 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 15; 23(3):265-276. PubMed ID: 28359205
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  • 13. Effect of storage in juice with or without pulp and/or calcium lactate on the subsequent survival of Escherichia coli O157:H7 in simulated gastric fluid.
    Yuk HG, Jo SC, Seo HK, Park SM, Lee SC.
    Int J Food Microbiol; 2008 Apr 30; 123(3):198-203. PubMed ID: 18328587
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  • 14. Determination of optimum pH and temperature for pasteurization of citrus juices by response surface methodology.
    Ulgen N, Ozilgen M.
    Z Lebensm Unters Forsch; 1993 Jan 30; 196(1):45-8. PubMed ID: 8438624
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  • 15. Enhanced bactericidal effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against Salmonella enterica in apple juice.
    Martínez Viedma P, Sobrino López A, Ben Omar N, Abriouel H, Lucas López R, Valdivia E, Martín Belloso O, Gálvez A.
    Int J Food Microbiol; 2008 Dec 10; 128(2):244-9. PubMed ID: 18829125
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  • 16. Inactivation kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: effects of voltage gradient and temperature on inactivation.
    Baysal AH, Icier F.
    J Food Prot; 2010 Feb 10; 73(2):299-304. PubMed ID: 20132675
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  • 17. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
    Leizerson S, Shimoni E.
    J Agric Food Chem; 2005 May 18; 53(10):4012-8. PubMed ID: 15884832
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  • 19. [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 18; 56(4):356-60. PubMed ID: 17425181
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  • 20. Effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against the spoilage bacterium Lactobacillus diolivorans in apple juice.
    Martínez Viedma P, Abriouel H, Sobrino López A, Ben Omar N, Lucas López R, Valdivia E, Martín Belloso O, Gálvez A.
    Food Microbiol; 2009 Aug 18; 26(5):491-6. PubMed ID: 19465245
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