Works matching DE "FRUIT juice pasteurization"

Results: 109

Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 2, p. 102, doi. 10.1016/j.fbp.2008.08.001

By:

Walkling-Ribeiro, M.;
Noci, F.;
Cronin, D. A.;
Lyng, J. G.;
Morgan, D. J.

Publication type:

Article

Comparison of Thermal Processing and Pulsed Electric Fields Treatment in Pasteurization of Apple Juice.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2007, v. 85, n. 1, p. 93, doi. 10.1205/fbp06045

By:

Charles-Rodríguez, A. V.;
Nevárez-Moorillón, G. V.;
Zhang, Q. H.;
Ortega-Rivas, E.

Publication type:

Article

Effects on the carotenoid pattern and vitamin A of a pulsed electric field-treated orange juice–milk beverage and behavior during storage.

Published in:

European Food Research & Technology, 2010, v. 231, n. 4, p. 525, doi. 10.1007/s00217-010-1304-9

By:

Zulueta, Ana;
Barba, Francisco J.;
Esteve, María J.;
Frígola, Ana

Publication type:

Article

Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization.

Published in:

European Food Research & Technology, 2008, v. 227, n. 2, p. 629, doi. 10.1007/s00217-007-0766-x

By:

Clara Cortés;
María Esteve;
Ana Frígola

Publication type:

Article

THE BICENTENARY OF THE GREAT SCIENTIST - LOUIS PASTEUR.

Published in:

Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara Ion Ionescu de la Brad Iasi, Seria Horticultura, 2022, v. 65, n. 2, p. 47

By:

L., VACARCIUC;
Ina, GRIZA;
E., BOGATÎI

Publication type:

Article

The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heat.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 783, doi. 10.1111/j.1365-2621.2004.00844.x

By:

Polydera, Angeliki C.;
Stoforos, Nikolaos G.;
Taoukis, Petros S.

Publication type:

Article

Colour degradation of acidified vegetable juice.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 4, p. 437, doi. 10.1111/j.1365-2621.2004.00802.x

By:

Mann-Na Loong, A. Faik;
Hwee-Kwang Goh, A. Faik

Publication type:

Article

Effect of membrane pore size on quality of ultrafiltered apple juice.

Published in:

International Journal of Food Science & Technology, 2001, v. 36, n. 6, p. 663, doi. 10.1046/j.1365-2621.2001.00500.x

By:

Zárate-Rodríguez, Elpidio;
Ortega-Rivas, Enrique;
Barbosa-Cánovas, Gustavo V.

Publication type:

Article

Assessment of neohesperidine DC stability during pasteurization of juice-based drinks.

Published in:

International Journal of Food Science & Technology, 1996, v. 31, n. 5, p. 397, doi. 10.1046/j.1365-2621.1996.00354.x

By:

Montijano, Helena;
Coll, Maria D.

Publication type:

Article

EFECTO DE PASTEURIZACIÓN SOBRE CARACTERÍSTICAS SENSORIALES Y CONTENIDO DE VITAMINA C EN JUGOS DE FRUTAS.

Published in:

Biotecnología en el Sector Agropecuario y Agroindustrial, 2013, v. 11, n. 2, p. 66

By:

VILLAREAL D., YESENIA;
MEJÍA E., DIEGO FERNADO;
OSORIO M., OSWALDO;
CERÓN C., ANDRÉS FELIPE

Publication type:

Article

Prevention of the accumulation of Alicyclobacillus in apple concentrate by restricting the continuous process running time.

Published in:

Journal of Applied Microbiology, 2011, v. 110, n. 3, p. 658, doi. 10.1111/j.1365-2672.2010.04925.x

By:

Steyn, C. E.;
Cameron, M.;
Brittin, G.;
Witthuhn, R. C.

Publication type:

Article

Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice.

Published in:

Journal of Applied Microbiology, 2009, v. 107, n. 1, p. 197, doi. 10.1111/j.1365-2672.2009.04195.x

By:

Sant'Ana, A.S.;
Rosenthal, A.;
Massaguer, P.R.

Publication type:

Article

Microbial content of commercial South African high-moisture dried fruits.

Published in:

Journal of Applied Microbiology, 2005, v. 98, n. 3, p. 722, doi. 10.1111/j.1365-2672.2004.02500.x

By:

Witthuhn, R.C.;
Engelbrecht, S.;
Joubert, E.;
Britz, T.J.

Publication type:

Article

Target selection in designing pasteurization processes for shelf-stable high-acid fruit products.

Published in:

2004

By:

SILVA, FILIPA;
GIBBS, PAUL;
Silva, Filipa V M

Publication type:

journal article

Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 94, p. 313, doi. 10.1016/j.fbp.2014.03.011

By:

Santhirasegaram, Vicknesha;
Razali, Zuliana;
Soloman George, Dominic;
Somasundram, Chandran

Publication type:

Article

UTICAJ POJEDINIH FAZA PROCESA PROIZVODNJE KONCENTROVANOG SOKA NA MIKROBIOLOŠKU ISPRAVNOST GOTOVOG PROIZVODA.

Published in:

Gazette of Chemists, Technologists & Environmentalists of Republic of Srpska / Glasnik Hemicara, Tehnologa i Ekologa Republike Srpske, 2012, v. 7, p. 19, doi. 10.7251/GHTE1207019T

By:

Topalić-Trivunović, Lj.;
Savić, A.;
Šolaja, M.;
Stupar, S.;
Matoš, S.

Publication type:

Article

Effects of continuous dense-phase CO2 system on antioxidant capacity and volatile compounds of apple juice.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 9, p. 1821, doi. 10.1111/j.1365-2621.2010.02339.x

By:

Da Porto, Carla;
Decorti, Deborha;
Tubaro, Franco

Publication type:

Article

Supercritical CO2 and N2O pasteurisation of peach and kiwi juice.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 8, p. 1619, doi. 10.1111/j.1365-2621.2010.02305.x

By:

Spilimbergo, Sara;
Ciola, Lara

Publication type:

Article

Thermal resistance of Alicyclobacillus acidoterrestris spores in different heating media.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 9, p. 1770, doi. 10.1111/j.1365-2621.2009.01995.x

By:

Ceviz, Gulin;
Tulek, Yahya;
Con, Ahmet Hilmi

Publication type:

Article

Effects of pH, cinnamaldehyde and heat-treatment time on spore viability of Alicyclobacillus acidoterrestris.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 2, p. 380, doi. 10.1111/j.1365-2621.2008.01776.x

By:

Bevilacqua, Antonio;
Sinigaglia, Milena;
Corbo, Maria Rosaria

Publication type:

Article

PROFIT ANALYSIS OF REPAIRABLE JUICE PLANT.

Published in:

Reliability: Theory & Applications, 2024, v. 19, n. 1, p. 688

By:

Rahul;
Yadav, Mohit;
Kumar, Hemant

Publication type:

Article

OSMOTIC DEHYDRATION OF MANDARINS: INFLUENCE OF REUTILIZED OSMOTIC AGENT ON BEHAVIOUR AND PRODUCT QUALITY.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2009, v. 8, n. 3, p. 23

By:

Sapata, Maria Lobo;
Ferreira, Armando;
Andrada, Luis;
Leitão, Antonio E.;
Candeias, Manuel

Publication type:

Article

Carvacrol and p-cymene inactivate Escherichia coli O157:H7 in apple juice.

Published in:

BMC Microbiology, 2005, v. 5, p. 1, doi. 10.1186/1471-2180-5-

By:

Kiskó, Gabriella;
Roller, Sibel

Publication type:

Article

Patents.

Published in:: Chemistry & Industry, 2006, n. 5, p. 16
Publication type:: Article

Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice.

Published in:

Plant Foods for Human Nutrition, 2015, v. 70, n. 2, p. 153, doi. 10.1007/s11130-015-0472-y

By:

Cerrillo, I.;
Fernández-Pachón, M.;
Collado-González, J.;
Escudero-López, B.;
Berná, G.;
Herrero-Martín, G.;
Martín, F.;
Ferreres, F.;
Gil-Izquierdo, A.

Publication type:

Article

Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system.

Published in:

Food Science & Technology International, 2018, v. 24, n. 7, p. 547, doi. 10.1177/1082013218774694

By:

Paniagua-Martínez, I.;
Mulet, A.;
García-Alvarado, M. A.;
Benedito, J.

Publication type:

Article

A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices.

Published in:

Food Science & Technology International, 2016, v. 22, n. 4, p. 288, doi. 10.1177/1082013215596466

By:

Saikia, Sangeeta;
Mahnot, Nikhil Kumar;
Mahanta, Charu Lata

Publication type:

Article

Survival of acid adapted and non-acid adapted Salmonella Typhimurium in pasteurized orange juice and yogurt under different storage temperatures.

Published in:

Food Science & Technology International, 2013, v. 19, n. 5, p. 407, doi. 10.1177/1082013212455343

By:

Álvarez-Ordóñez, Avelino;
Valdés, Lorena;
Bernardo, Ana;
Prieto, Miguel;
López, Mercedes

Publication type:

Article

Effects of thermosonication on the fate of Escherichia coli O157:H7 and S almonella Enteritidis in mango juice.

Published in:

Letters in Applied Microbiology, 2013, v. 56, n. 4, p. 251, doi. 10.1111/lam.12042

By:

Kiang, W.‐S.;
Bhat, R.;
Rosma, A.;
Cheng, L.‐H.

Publication type:

Article

Decrease in optical density as a results of germination of Alicyclobacillus acidoterrestris spores under high hydrostatic pressure.

Published in:

High Pressure Research, 2015, v. 35, n. 1, p. 89, doi. 10.1080/08957959.2015.1006630

By:

Porębska, I.;
Rutkowska, M.;
Sokołowska, B.

Publication type:

Article

High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties.

Published in:

High Pressure Research, 2015, v. 35, n. 1, p. 69, doi. 10.1080/08957959.2014.990009

By:

Queirós, Rui P.;
Rainho, Daniel;
Santos, Mauro D.;
Fidalgo, Liliana G.;
Delgadillo, Ivonne;
Saraiva, Jorge A.

Publication type:

Article

Comparison of bioactive components in pressurized and pasteurized longan juices fortified with encapsulated Lactobacillus casei 01.

Published in:

High Pressure Research, 2012, v. 32, n. 2, p. 316, doi. 10.1080/08957959.2012.665052

By:

Chaikham, Pittaya;
Apichartsrangkoon, Arunee

Publication type:

Article

The combined effect of high pressure and nisin or lysozyme on the inactivation of Alicyclobacillus acidoterrestris spores in apple juice.

Published in:

High Pressure Research, 2012, v. 32, n. 1, p. 119, doi. 10.1080/08957959.2012.664642

By:

Sokołowska, B.;
Skąpska, S.;
Fonberg-Broczek, M.;
Niezgoda, J.;
Chotkiewicz, M.;
Dekowska, A.;
Rzoska, S.

Publication type:

Article

Comparison of total isothiocyanates content in vegetable juices during high pressure treatment, pasteurization and freezing.

Published in:

High Pressure Research, 2007, v. 27, n. 1, p. 147, doi. 10.1080/08957950601082565

By:

Tříska, J.;
Vrchotová, N.;
Houška, M.;
Strohalm, J.

Publication type:

Article

Effects of pressure- and thermal-pasteurization on volatiles of some berry fruits.

Published in:

High Pressure Research, 2007, v. 27, n. 1, p. 169, doi. 10.1080/08957950601088893

By:

Dalmadi, I.;
Polyák-Fehér, K.;
Farkas, J.

Publication type:

Article

Food safety issues of high pressure processed fruit/vegetable juices.

Published in:

High Pressure Research, 2007, v. 27, n. 1, p. 157, doi. 10.1080/08957950601082524

By:

Houska, M.;
Strohalm, J.;
Totusek, J.;
Triska, J.;
Vrchotova, N.;
Gabrovska, D.;
Otova, B.;
Gresova, P.

Publication type:

Article

Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 4, p. 736, doi. 10.1002/fsn3.611

By:

Essia Ngang, Jean‐Justin;
Sado Kamdem, Sylvain;
Etoa, François‐Xavier;
Tchuenchieu, Alex;
Servais, Marjorie;
Dermience, Michael;
Sindic, Marianne

Publication type:

Article

Furan development In Dean vortex UVC treated Pummelo (Citrus grandis L. Osbeck) fruit juice.

Published in:

International Food Research Journal, 2016, v. 23, p. S113

By:

Shah, N. N. A. K.;
Shamsuddin, R.;
Rahman, R. A.;
Adzahan, N. M.

Publication type:

Article

Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice.

Published in:

International Food Research Journal, 2014, v. 21, n. 6, p. 2189

By:

Shaheer, C. A.;
Hafeeda, P.;
Kumar, R.;
Kathiravan, T.;
Kumar, Dhananjay;
Nadanasabapathi, S.

Publication type:

Article

Education program for reducing risks with unpasteurized juices.

Published in:: JAMA: Journal of the American Medical Association, 1997, v. 278, n. 17, p. 1394
Publication type:: Article

Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices.

Published in:

International Journal of Microbiology, 2014, p. 1, doi. 10.1155/2014/758942

By:

Aneja, Kamal Rai;
Dhiman, Romika;
Aggarwal, Neeraj Kumar;
Aneja, Ashish

Publication type:

Article

Temperature-time relationships for thermal inactivation of pectinesterases in orange juice.

Published in:

Journal of the Science of Food & Agriculture, 2003, v. 83, n. 7, p. 681, doi. 10.1002/jsfa.1360

By:

J-Y. Lee;
Y-S. Lin;
H-M. Chang;
W. Chen;
M-C. Wu

Publication type:

Article

Non-Thermal Pasteurization of Orange ( Citrus sinensis (L.) Osbeck) Juices Using Continuous Pressure Change Technology (PCT): a Proof-of-Concept.

Published in:

Food & Bioprocess Technology, 2016, v. 9, n. 10, p. 1681, doi. 10.1007/s11947-016-1754-6

By:

Aschoff, Julian;
Knoblauch, Katja;
Hüttner, Christian;
Vásquez-Caicedo, Ana;
Carle, Reinhold;
Schweiggert, Ralf

Publication type:

Article

Reduction of Alicyclobacillus acidoterrestris Spores on Apples by Chlorine Dioxide in Combination with Ultrasound or Shaker.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2409, doi. 10.1007/s11947-015-1594-9

By:

Cai, Rui;
Yuan, Yahong;
Wang, Zhouli;
Guo, Chunfeng;
Liu, Bin;
Yue, Tianli

Publication type:

Article

Application of High Pressure Processing for Obtaining 'Fresh-Like' Fruit Smoothies.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2470, doi. 10.1007/s11947-015-1598-5

By:

Hurtado, Adriana;
Picouet, Pierre;
Jofré, Anna;
Guàrdia, Maria;
Ros, José;
Bañón, Sancho

Publication type:

Article

High Pressure Pasteurization of Sugarcane Juice: Evaluation of Microbiological Shelf Life and Quality Evolution During Refrigerated Storage.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2483, doi. 10.1007/s11947-015-1600-2

By:

Huang, Hsiao-Wen;
Chang, Yin;
Wang, Chung-Yi

Publication type:

Article

Tuning Physical Properties of Tomato Puree by Fortification with Grape Skin Antioxidant Dietary Fiber.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 8, p. 1668, doi. 10.1007/s11947-015-1510-3

By:

Lavelli, Vera;
Sri Harsha, Pedapati;
Mariotti, Manuela;
Marinoni, Laura;
Cabassi, Giovanni

Publication type:

Article

Cost Analysis and Environmental Impact of Pulsed Electric Fields and High Pressure Processing in Comparison with Thermal Pasteurization.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1928, doi. 10.1007/s11947-014-1298-6

By:

Sampedro, F.;
McAloon, A.;
Yee, W.;
Fan, X.;
Geveke, D.

Publication type:

Article

Evaluation of Microbial Stability, Bioactive Compounds, Physicochemical Properties, and Consumer Acceptance of Pomegranate Juice Processed in a Commercial Scale Pulsed Electric Field System.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2112, doi. 10.1007/s11947-013-1185-6

By:

Guo, Mingming;
Jin, Tony;
Geveke, David;
Fan, Xuetong;
Sites, Joseph;
Wang, Luxin

Publication type:

Article

Effect of the Processing Steps on Cactus Juice Production.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 4, p. 990, doi. 10.1007/s11947-013-1098-4

By:

Deboni, Taiana;
Bündchen, Márcia;
Junior, Celio;
Hotza, Dachamir;
Piletti, Raquel;
Quadri, Mara

Publication type:

Article