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Journal Abstract Search

287 related items for PubMed ID: 22129391

  • 1. Hurdle technology in fruit processing.
    Gómez PL, Welti-Chanes J, Alzamora SM.
    Annu Rev Food Sci Technol; 2011; 2():447-65. PubMed ID: 22129391
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  • 2. 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 30; 93(5):981-6. PubMed ID: 23408366
    [Abstract] [Full Text] [Related]

  • 3. High hydrostatic pressure processing of tropical fruits.
    Lopes ML, Valente Mesquita VL, Chiaradia AC, Fernandes AA, Fernandes PM.
    Ann N Y Acad Sci; 2010 Feb 30; 1189():6-15. PubMed ID: 20233363
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  • 4. Thermal, high pressure, and electric field processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality.
    Gonzalez ME, Barrett DM.
    J Food Sci; 2010 Sep 30; 75(7):R121-30. PubMed ID: 21535564
    [Abstract] [Full Text] [Related]

  • 5. Nutritional improvement of plant foods by non-thermal processing.
    Knorr D, Ade-Omowaye BI, Heinz V.
    Proc Nutr Soc; 2002 May 30; 61(2):311-8. PubMed ID: 12133214
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  • 6. Refrigerated fruit juices: quality and safety issues.
    Esteve MJ, Frígola A.
    Adv Food Nutr Res; 2007 May 30; 52():103-39. PubMed ID: 17425945
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  • 9. Preservation technologies for fresh meat - a review.
    Zhou GH, Xu XL, Liu Y.
    Meat Sci; 2010 Sep 30; 86(1):119-28. PubMed ID: 20605688
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  • 10. Effect of olive powder and high hydrostatic pressure on the inactivation of Bacillus cereus spores in a reference medium.
    Marco A, Ferrer C, Velasco LM, Rodrigo D, Muguerza B, Martínez A.
    Foodborne Pathog Dis; 2011 Jun 30; 8(6):681-5. PubMed ID: 21381901
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  • 12. 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
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  • 13. 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
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  • 14. Principles and recent applications of novel non-thermal processing technologies for the fish industry-a review.
    Zhao YM, de Alba M, Sun DW, Tiwari B.
    Crit Rev Food Sci Nutr; 2019 Aug 01; 59(5):728-742. PubMed ID: 30580554
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  • 15. Hot water, UV-C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh-cut pomegranate arils.
    Maghoumi M, Gómez PA, Artés-Hernández F, Mostofi Y, Zamani Z, Artés F.
    J Sci Food Agric; 2013 Mar 30; 93(5):1162-8. PubMed ID: 22987476
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  • 17. Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety.
    Pinela J, Ferreira IC.
    Crit Rev Food Sci Nutr; 2017 Jul 03; 57(10):2095-2111. PubMed ID: 26192014
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  • 18. Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice.
    Santhirasegaram V, Razali Z, Somasundram C.
    Food Sci Technol Int; 2015 Apr 03; 21(3):232-41. PubMed ID: 24854293
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  • 19. A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: high hydrostatic pressure, pulsed electric fields and thermo-sonication.
    Marx G, Moody A, Bermúdez-Aguirre D.
    Int J Food Microbiol; 2011 Dec 15; 151(3):327-37. PubMed ID: 22015244
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