Works matching DE "FRUIT juice pasteurization"

Results: 109

The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink.

Published in:

European Food Research & Technology, 2016, v. 242, n. 5, p. 703, doi. 10.1007/s00217-015-2578-8

By:

Nguyen, Hoang;
Shpigelman, Avi;
Buggenhout, Sandy;
Moelants, Katlijn;
Haest, Helena;
Buysschaert, Olivier;
Hendrickx, Marc;
Loey, Ann

Publication type:

Article

Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice.

Published in:

European Food Research & Technology, 2016, v. 242, n. 5, p. 787, doi. 10.1007/s00217-015-2586-8

By:

Aganovic, Kemal;
Grauwet, Tara;
Siemer, Claudia;
Toepfl, Stefan;
Heinz, Volker;
Hendrickx, Marc;
Van Loey, Ann

Publication type:

Article

Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect.

Published in:

European Food Research & Technology, 2012, v. 234, n. 5, p. 753, doi. 10.1007/s00217-012-1698-7

By:

Belloch, C.;
Gurrea, M.;
Tárrega, A.;
Sampedro, F.;
Carbonell, J.

Publication type:

Article

Comparison of the key aroma compounds in hand-squeezed and unpasteurised, commercial NFC juices prepared from Brazilian Pera Rio oranges.

Published in:

European Food Research & Technology, 2011, v. 232, n. 6, p. 995, doi. 10.1007/s00217-011-1473-1

By:

Seideneck, Regina;
Schieberle, Peter

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

Orange Juices and Concentrates Stabilization by a Proteic Inhibitor of Pectin Methylesterase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1632, doi. 10.1111/j.1365-2621.1991.tb08658.x

By:

CASTALDO, D.;
LOVOI, A.;
QUAGLIUOLO, L.;
SERVILLO, L;
BALESTRIERI, C.;
GIOVANE, A.

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

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

E. coli outbreak linked to fall fair.

Published in:

Canadian Medical Association Journal (CMAJ), 2000, v. 162, n. 2, p. 245

By:

Helwig, David

Publication type:

Article

Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice.

Published in:

Molecules, 2016, v. 21, n. 12, p. 1624, doi. 10.3390/molecules21121624

By:

de Jesús Manríquez-Torres, José;
Antonio Sánchez-Franco, José;
Ramírez-Moreno, Esther;
del Socorro Cruz-Cansino, Nelly;
Alberto Ariza-Ortega, José;
Martín Torres-Valencia, Jesús

Publication type:

Article

Contamination of Pasteurized Fruit Juices with Bacillus licheniformis in West Azerbaijan Province, Iran.

Published in:

Medical Laboratory Journal, 2018, v. 12, n. 6, p. 24, doi. 10.29252/mlj.12.6.24

By:

Soltani, Farid;
Mahdavi, Saman

Publication type:

Article

INACTIVATION OF SPOILAGE MICROORGANISMS IN MANGO JUICE USING LOW ENERGY PULSED ELECTRIC FIELD IN COMBINATION WITH ANTIMICROBIALS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2005, v. 17, n. 2, p. 167

By:

Zhang, Y.;
Mittal, G. S.

Publication type:

Article

QUALITY OF PHYSALIS (PHYSALIS PUBESCENS L.) JUICE PACKAGED IN GLASS BOTTLES AND FLEXIBLE LAMINATED PACKS DURING STORAGE AT 5°C.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2009, v. 9, n. 6, p. 1388, doi. 10.4314/ajfand.v9i6.46263

By:

El-Sheikha, A. F.;
Ribeyre, F.;
Larroque, M.;
Reynes, M.;
Montet, D.

Publication type:

Article

Production of Shelf-Stable Annurca Apple Juice with Pulp by High Pressure Homogenization.

Published in:

International Journal of Food Engineering, 2009, v. 5, n. 4, p. 1

By:

Donsì, Francesco;
Esposito, Luigi;
Lenza, Ermelinda;
Senatore, Beatrice;
Ferrari, Giovanna

Publication type:

Article

Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration.

Published in:

International Journal of Food Engineering, 2008, v. 4, n. 7, p. 1, doi. 10.2202/1556-3758.1529

By:

Nyuk L. Chin;
Teong Guan Chuah;
Rosnita A. Talib;
Suit M. Chan;
Yus Aniza Yusof

Publication type:

Article

Yeast Inactivation in Fresh Apple Juice by High Pressure Nitrous Oxide.

Published in:

International Journal of Food Engineering, 2008, v. 3, n. 6, p. 1

By:

Spilimbergo, Sara;
Mantoan, Denise;
Cavazza, Agostino

Publication type:

Article

Domates Suyu Üretiminde ılımlı Elektrik Uygulamasının Kullanımı: 2. Kalite Özellikleri Üzerine Etkisi.

Published in:

Academic Food Journal / Akademik GIDA, 2013, v. 11, n. 2, p. 21

By:

Baysal, Taner;
İçier, Filiz;
Rayman, Ahsen;
Coşgun, Hasan;
Petek, Murat

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

Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar.

Published in:

Food Technology & Biotechnology, 2013, v. 51, n. 1, p. 101

By:

Šimunek, Marina;
Jambrak, Anet Režek;
Petrović, Marinko;
Juretić, Hrvoje;
Major, Nikola;
Herceg, Zoran;
Hruškar, Mirjana;
Vukušić, Tomislava

Publication type:

Article

Effect of High Intensity Ultrasound and Pasteurization on Anthocyanin Content in Strawberry Juice.

Published in:

Food Technology & Biotechnology, 2011, v. 49, n. 2, p. 196

By:

Dubrović, Igor;
Herceg, Zoran;
Jambrak, Anet Režek;
Badanjak, Marija;
Dragović-Uzelac, Verica

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

QUALITY OF ORANGE JUICE DRINK SUBJECTED TO A PREDICTIVE MODEL-BASED PASTEURIZATION PROCESS.

Published in:

Journal of Food Quality, 2009, v. 32, n. 4, p. 452, doi. 10.1111/j.1745-4557.2009.00260.x

By:

GABRIEL, ALONZO A.;
AZANZA, MARIA PATRICIA V.

Publication type:

Article

Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities.

Published in:

Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010025

By:

Moazzem, Md. Shakir;
Hossain Sikder, Md. Belal;
Zzaman, Wahidu

Publication type:

Article

Bioactivity of Fucoidan as an Antimicrobial Agent in a New Functional Beverage.

Published in:

Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030064

By:

del Carmen Poveda-Castillo, Gabriela;
Rodrigo, Dolores;
Martínez, Antonio;
Pina-Pérez, Maria Consuelo

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

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

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

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

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

FOOD QUALITY OF SOME VEGETABLES AND FRUITS JUICES.

Published in:

Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2016, v. 59, n. 2, p. 177

By:

GOCAN, Tincuta Marta;
ANDREICA, Ileana;
LAZĂR, Vasile;
ROSZA, Sandor;
BUMB, Susana Felicia BUTUZA;
SIMA, Rodica

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

Bioactive compounds in pindo palm ( Butia capitata) juice and in pomace resulting of the extraction process.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 4, p. 1216, doi. 10.1002/jsfa.7209

By:

Jachna, Tiphaine J;
Hermes, Vanessa S;
Flôres, Simone H;
Rios, Alessandro O

Publication type:

Article

Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape ( Vitis vinifera L.) juice.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 2, p. 664, doi. 10.1002/jsfa.7138

By:

Genova, Giuseppe;
Tosetti, Roberta;
Tonutti, Pietro

Publication type:

Article

Effect of extraction, pasteurization and cold storage on flavonoids and other secondary metabolites in fresh orange juice.

Published in:

Journal of the Science of Food & Agriculture, 2013, v. 93, n. 11, p. 2771, doi. 10.1002/jsfa.6097

By:

Bai, Jinhe;
Manthey, John A;
Ford, Bryan L;
Luzio, Gary;
Cameron, Randall G;
Narciso, Jan;
Baldwin, Elizabeth A

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

Multistate Outbreak of Salmonella Typhimurium and Saintpaul Infections Associated with Unpasteurized Orange Juice--United States, 2005.

Published in:

Clinical Infectious Diseases, 2009, v. 48, n. 8, p. 1065, doi. 10.1086/597397

By:

Jain, Seema;
Bidol, Sally A.;
Austin, Jana L.;
Berl, Erica;
Elson, Franny;
LeMaile-Williams, Mysheika;
Deasy, III, Marshall;
Moll, Mària E.;
Rea, Vickie;
Vojdani, Jazmin D.;
Yu, Patricia A.;
Hoekstra, Robert M.;
Braden, Christopher R.;
Lynch, Michael F.

Publication type:

Article

UV Light for Processing Foods.

Published in:

Ozone: Science & Engineering, 2008, v. 30, n. 1, p. 93, doi. 10.1080/01919510701816346

By:

Koutchma, Tatiana

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

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