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Journal Abstract Search

528 related items for PubMed ID: 24188232

  • 1. Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing.
    Terefe NS, Buckow R, Versteeg C.
    Crit Rev Food Sci Nutr; 2014; 54(1):24-63. PubMed ID: 24188232
    [Abstract] [Full Text] [Related]

  • 2. Quality-related enzymes in plant-based products: effects of novel food-processing technologies part 3: ultrasonic processing.
    Terefe NS, Buckow R, Versteeg C.
    Crit Rev Food Sci Nutr; 2015; 55(2):147-58. PubMed ID: 24915308
    [Abstract] [Full Text] [Related]

  • 3. Impact of pH and Total Soluble Solids on Enzyme Inactivation Kinetics during High Pressure Processing of Mango (Mangifera indica) Pulp.
    Kaushik N, Nadella T, Rao PS.
    J Food Sci; 2015 Nov; 80(11):E2459-70. PubMed ID: 26444301
    [Abstract] [Full Text] [Related]

  • 4. 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; 97(3):770-776. PubMed ID: 27170492
    [Abstract] [Full Text] [Related]

  • 5. Effect of high pressure and thermal processing on spoilage-causing enzymes in mango (Mangifera indica).
    Kaushik N, Rao PS, Mishra HN.
    Food Res Int; 2017 Oct; 100(Pt 1):885-893. PubMed ID: 28873763
    [Abstract] [Full Text] [Related]

  • 6. Quality-related enzymes in plant-based products: effects of novel food processing technologies part 2: pulsed electric field processing.
    Terefe NS, Buckow R, Versteeg C.
    Crit Rev Food Sci Nutr; 2015 Oct; 55(1):1-15. PubMed ID: 24915412
    [Abstract] [Full Text] [Related]

  • 7. 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; 77(8):C866-73. PubMed ID: 22809197
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes.
    Anthon GE, Barrett DM.
    J Agric Food Chem; 2002 Jul 03; 50(14):4119-25. PubMed ID: 12083894
    [Abstract] [Full Text] [Related]

  • 10. High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices.
    Chakraborty S, Kaushik N, Rao PS, Mishra HN.
    Compr Rev Food Sci Food Saf; 2014 Jul 03; 13(4):578-596. PubMed ID: 33412700
    [Abstract] [Full Text] [Related]

  • 11. 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 Jul 03; 59(5):728-742. PubMed ID: 30580554
    [Abstract] [Full Text] [Related]

  • 12. High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase.
    Jesus ALT, Leite TS, Cristianini M.
    Food Res Int; 2018 Mar 03; 105():853-862. PubMed ID: 29433282
    [Abstract] [Full Text] [Related]

  • 13. Enzyme inactivation in food processing using high pressure carbon dioxide technology.
    Hu W, Zhou L, Xu Z, Zhang Y, Liao X.
    Crit Rev Food Sci Nutr; 2013 Mar 03; 53(2):145-61. PubMed ID: 23072530
    [Abstract] [Full Text] [Related]

  • 14. Delayed post-harvest ripening-associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating.
    Vishwasrao C, Ananthanarayan L.
    J Sci Food Agric; 2017 Jan 03; 97(2):536-542. PubMed ID: 27100140
    [Abstract] [Full Text] [Related]

  • 15. Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields.
    Sánchez-Moreno C, de Ancos B, Plaza L, Elez-Martínez P, Cano MP.
    Crit Rev Food Sci Nutr; 2009 Jun 03; 49(6):552-76. PubMed ID: 19484635
    [Abstract] [Full Text] [Related]

  • 16. Polygalacturonase, pectinesterase, and lipoxygenase activities in high-pressure-processed diced tomatoes.
    Shook CM, Shellhammer TH, Schwartz SJ.
    J Agric Food Chem; 2001 Feb 03; 49(2):664-8. PubMed ID: 11262009
    [Abstract] [Full Text] [Related]

  • 17. Combined enzymatic and high-pressure processing affect cell wall polysaccharides in berries.
    Hilz H, Lille M, Poutanen K, Schols HA, Voragen AG.
    J Agric Food Chem; 2006 Feb 22; 54(4):1322-8. PubMed ID: 16478255
    [Abstract] [Full Text] [Related]

  • 18. Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage.
    Kaushik N, Rao PS, Mishra HN.
    Food Sci Technol Int; 2018 Jan 22; 24(1):15-34. PubMed ID: 28835121
    [Abstract] [Full Text] [Related]

  • 19. Kinetic modeling of high-pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum).
    Sreedevi P, Jayachandran LE, Rao PS.
    J Sci Food Agric; 2019 Mar 30; 99(5):2365-2374. PubMed ID: 30353562
    [Abstract] [Full Text] [Related]

  • 20. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice.
    Aaby K, Grimsbo IH, Hovda MB, Rode TM.
    Food Chem; 2018 Sep 15; 260():115-123. PubMed ID: 29699651
    [Abstract] [Full Text] [Related]

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