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Journal Abstract Search

677 related items for PubMed ID: 18494487

  • 1. 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 25; 56(12):4545-54. PubMed ID: 18494487
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  • 2. 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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  • 5. 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 23; 73(8):M395-9. PubMed ID: 19019120
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  • 7. Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice.
    Del Pozo-Insfran D, Balaban MO, Talcott ST.
    J Agric Food Chem; 2006 Jul 26; 54(15):5468-73. PubMed ID: 16848533
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  • 9. 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 26; 74(2):S107-12. PubMed ID: 19323767
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  • 13. Kinetics of peroxidase inactivation in carrot juice treated with pulsed electric fields.
    Quintão-Teixeira LJ, Soliva-Fortuny R, Mota Ramos A, Martín-Belloso O.
    J Food Sci; 2013 Feb 26; 78(2):E222-8. PubMed ID: 23317379
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  • 14. Minimization of thermal impact by application of electrode cooling in a co-linear PEF treatment chamber.
    Meneses N, Jaeger H, Knorr D.
    J Food Sci; 2011 Oct 26; 76(8):E536-43. PubMed ID: 22417588
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  • 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 30; 53(24):9519-25. PubMed ID: 16302771
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  • 16. 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 30; 15(10):601-7. PubMed ID: 15542351
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  • 18. 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 23; 54(17):6247-54. PubMed ID: 16910715
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  • 20. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
    Leizerson S, Shimoni E.
    J Agric Food Chem; 2005 May 04; 53(9):3519-24. PubMed ID: 15853396
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