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Journal Abstract Search

280 related items for PubMed ID: 21846104

  • 1. Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage.
    Salvia-Trujillo L, Morales-de la Peña M, Rojas-Graü A, Martín-Belloso O.
    J Agric Food Chem; 2011 Sep 28; 59(18):10034-43. PubMed ID: 21846104
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  • 2. 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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  • 3. 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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  • 4. Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields.
    Odriozola-Serrano I, Soliva-Fortuny R, Gimeno-Añó V, Martín-Belloso O.
    J Agric Food Chem; 2008 Sep 24; 56(18):8387-93. PubMed ID: 18759439
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  • 9. [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 24; 56(4):356-60. PubMed ID: 17425181
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  • 10. Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields.
    Marco-Molés R, Rojas-Graü MA, Hernando I, Pérez-Munuera I, Soliva-Fortuny R, Martín-Belloso O.
    J Food Sci; 2011 Mar 24; 76(2):C257-64. PubMed ID: 21535744
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  • 12. 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
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  • 13. 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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