Found: 26
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Molecular effects of high-pressure processing on food studied by resonance Raman.
- Published in:
- Annals of the New York Academy of Sciences, 2010, v. 1189, n. 1, p. 34, doi. 10.1111/j.1749-6632.2009.05204.x
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- Article
Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper (Capsicum annuum L.) powder.
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- Journal of Food Process Engineering, 2022, v. 45, n. 2, p. 1, doi. 10.1111/jfpe.13948
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- Article
Pulsed electric field and mild heating for milk processing: a review on recent advances.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 1, p. 16, doi. 10.1002/jsfa.9942
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- Article
High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 5, p. 2175, doi. 10.1002/jsfa.9410
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- Article
The impact of pulsed electric fields on quality parameters of freeze‐dried red beets and pineapples.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 4, p. 1777, doi. 10.1111/ijfs.14803
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- Article
Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée ( Daucus carota cv. Nantes).
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- International Journal of Food Science & Technology, 2015, v. 50, n. 8, p. 1757, doi. 10.1111/ijfs.12836
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- Article
Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 4, p. 1224, doi. 10.1111/ijfs.12421
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- Article
The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 6, p. 1289, doi. 10.1111/ijfs.12089
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- Article
Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability.
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- Comprehensive Reviews in Food Science & Food Safety, 2013, v. 12, n. 5, p. 455, doi. 10.1111/1541-4337.12026
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- Article
Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography.
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- Journal of Food Science & Technology, 2019, v. 56, n. 7, p. 3313, doi. 10.1007/s13197-019-03803-9
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- Article
Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti.
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- Journal of Food Science & Technology, 2018, v. 55, n. 7, p. 2552, doi. 10.1007/s13197-018-3175-1
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- Article
Effect of non-thermal hurdles in extending shelf life of cut apples.
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- Journal of Food Science & Technology, 2014, v. 51, n. 12, p. 4033, doi. 10.1007/s13197-013-0961-7
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- Article
Solanum scabrum—a potential source of a coloring plant extract.
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- Euphytica, 2007, v. 158, n. 1/2, p. 189, doi. 10.1007/s10681-007-9442-2
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- Article
THE ORGANOLEPTIC EXAM OF COOKED HIGH PRESSURE PROCESSED AND COOKED UNTREATED FISH FILLETS.
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- Scientific Papers. Series D. Animal Science, 2018, v. 61, p. 325
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- Article
Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process.
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- Foods, 2020, v. 9, n. 4, p. 512, doi. 10.3390/foods9040512
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- Article
Inhibitory effects of high pressure processing on Photobacterium phosphoreum and Morganella psychrotolerans in vacuum packed herring (Clupea harengus).
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- Journal of Food Safety, 2018, v. 38, n. 6, p. N.PAG, doi. 10.1111/jfs.12519
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- Article
Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures.
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- European Food Research & Technology, 2019, v. 245, n. 9, p. 1889, doi. 10.1007/s00217-019-03298-w
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- Article
Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice.
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- European Food Research & Technology, 2016, v. 242, n. 5, p. 787, doi. 10.1007/s00217-015-2586-8
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- Article
Energy-efficient biomass processing with pulsed electric fields for bioeconomy and sustainable development.
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- Biotechnology for Biofuels, 2016, v. 9, p. 1
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- Article
The Impact of Pulsed Electric Field Treatment and Shelf Temperature on Quality of Freeze-Dried Pumpkin.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 11, p. 4561, doi. 10.3390/app14114561
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- Article
Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 10, p. 4611, doi. 10.3390/app11104611
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- Article
The Food Law Assessment of Novel Foods by Process: Using the Example of 'Pulsed Electric Fields' Technology.
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- European Food & Feed Law Review, 2023, v. 18, n. 3, p. 166
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- Article
Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil.
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- Polish Journal of Food & Nutrition Sciences, 2015, v. 65, n. 3, p. 175, doi. 10.1515/pjfns-2015-0026
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- Article
Applications of pulsed electric fields for processing potatoes: Examples and equipment design.
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- Research in Agricultural Engineering, 2022, v. 68, n. 2, p. 47, doi. 10.17221/90/2021-RAE
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- Article
Pulsed Electric Field Treatment Application to Improve Product Yield and Efficiency of Bioactive Compounds through Extraction from Peels in Kiwifruit Processing.
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- Journal of Food Processing & Preservation, 2023, p. 1, doi. 10.1155/2023/8172255
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- Article
The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 12, p. 1, doi. 10.1111/jfpp.14973
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- Article