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Journal Abstract Search

297 related items for PubMed ID: 21189013

  • 1. Effects of thermal and high hydrostatic pressure processing and storage on the content of polyphenols and some quality attributes of fruit smoothies.
    Keenan DF, Brunton N, Gormley R, Butler F.
    J Agric Food Chem; 2011 Jan 26; 59(2):601-7. PubMed ID: 21189013
    [Abstract] [Full Text] [Related]

  • 2. Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients.
    Hurtado A, Guàrdia MD, Picouet P, Jofré A, Ros JM, Bañón S.
    J Sci Food Agric; 2017 Feb 26; 97(3):777-783. PubMed ID: 27170436
    [Abstract] [Full Text] [Related]

  • 3. Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
    Jacobo-Velázquez DA, Hernández-Brenes C.
    J Food Sci; 2010 Aug 01; 75(6):S264-70. PubMed ID: 20722947
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C).
    Vaithiyanathan S, Naveena BM, Muthukumar M, Girish PS, Kondaiah N.
    Meat Sci; 2011 Jul 26; 88(3):409-14. PubMed ID: 21345604
    [Abstract] [Full Text] [Related]

  • 6. Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation.
    Del Pozo-Insfran D, Balaban MO, Talcott ST.
    J Agric Food Chem; 2006 Sep 06; 54(18):6705-12. PubMed ID: 16939329
    [Abstract] [Full Text] [Related]

  • 7. Preservation of bioactive compounds of a green vegetable smoothie using short time-high temperature mild thermal treatment.
    Castillejo N, Martínez-Hernández GB, Monaco K, Gómez PA, Aguayo E, Artés F, Artés-Hernández F.
    Food Sci Technol Int; 2017 Jan 06; 23(1):46-60. PubMed ID: 27352798
    [Abstract] [Full Text] [Related]

  • 8. Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.
    Hurtado A, Guàrdia MD, Picouet P, Jofré A, Ros JM, Bañón S.
    J Sci Food Agric; 2017 Feb 06; 97(3):770-776. PubMed ID: 27170492
    [Abstract] [Full Text] [Related]

  • 9. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure.
    Del Pozo-Insfran D, Del Follo-Martinez A, Talcott ST, Brenes CH.
    J Food Sci; 2007 May 06; 72(4):S247-53. PubMed ID: 17995786
    [Abstract] [Full Text] [Related]

  • 10. Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage.
    Barba FJ, Esteve MJ, Frigola A.
    J Agric Food Chem; 2010 Sep 22; 58(18):10070-5. PubMed ID: 20735131
    [Abstract] [Full Text] [Related]

  • 11. 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 22; 77(8):C866-73. PubMed ID: 22809197
    [Abstract] [Full Text] [Related]

  • 12. 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 01; 53(11):4403-9. PubMed ID: 15913302
    [Abstract] [Full Text] [Related]

  • 13. Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk.
    Koseki S, Mizuno Y, Yamamoto K.
    Food Microbiol; 2008 Apr 01; 25(2):288-93. PubMed ID: 18206771
    [Abstract] [Full Text] [Related]

  • 14. Survival analysis applied to the sensory shelf-life dating of high hydrostatic pressure processed avocado and mango pulps.
    Jacobo-Velázquez DA, Ramos-Parra PA, Hernández-Brenes C.
    J Food Sci; 2010 Aug 01; 75(6):S286-91. PubMed ID: 20722950
    [Abstract] [Full Text] [Related]

  • 15. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics.
    Fang Z, Zhang M, Sun Y, Sun J.
    J Agric Food Chem; 2006 Jan 11; 54(1):99-106. PubMed ID: 16390184
    [Abstract] [Full Text] [Related]

  • 16. Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure.
    López-Pedemonte T, Brinez WJ, Roig-Sagués AX, Guamis B.
    J Dairy Sci; 2006 Dec 11; 89(12):4536-44. PubMed ID: 17106084
    [Abstract] [Full Text] [Related]

  • 17. High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (Myrciaria jaboticaba) juice.
    Inada KO, Torres AG, Perrone D, Monteiro M.
    J Sci Food Agric; 2018 Jan 11; 98(1):231-239. PubMed ID: 28580689
    [Abstract] [Full Text] [Related]

  • 18. A comparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH).
    McKay AM, Linton M, Stirling J, Mackle A, Patterson MF.
    Food Microbiol; 2011 Dec 11; 28(8):1426-31. PubMed ID: 21925024
    [Abstract] [Full Text] [Related]

  • 19. Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage.
    García-Parra J, González-Cebrino F, Delgado J, Lozano M, Hernández T, Ramírez R.
    J Food Sci; 2011 May 11; 76(4):C618-25. PubMed ID: 22417344
    [Abstract] [Full Text] [Related]

  • 20. Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach.
    Mandim F, Petropoulos SA, Pinto CA, Heleno SA, Rodrigues P, Dias MI, Saraiva JA, Santos-Buelga C, Ferreira ICFR, Barros L, Pinela J.
    Food Chem; 2024 Oct 30; 456():139945. PubMed ID: 38850604
    [Abstract] [Full Text] [Related]

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