-
1
-
-
84941139185
-
Effect of hyperbaric storage at room temperature on color degradation of strawberry juice
-
A.Bermejo-Prada, L.Otero. Effect of hyperbaric storage at room temperature on color degradation of strawberry juice. J Food Eng. 2016;169:141–148. doi: 10.1016/j.jfoodeng.2015.08.030
-
(2016)
J Food Eng
, vol.169
, pp. 141-148
-
-
Bermejo-Prada, A.1
Otero, L.2
-
2
-
-
85027953005
-
Effects of thermal and high-pressure treatments on the carotene content, microbial safety and sensory properties of acidified and of non-acidified carrot juice
-
P.A.Picouet, C.Sárraga, S.Cofán, Effects of thermal and high-pressure treatments on the carotene content, microbial safety and sensory properties of acidified and of non-acidified carrot juice. LWT – Food Sci Technol. 2015;62:920–926. doi: 10.1016/j.lwt.2014.07.027
-
(2015)
LWT – Food Sci Technol
, vol.62
, pp. 920-926
-
-
Picouet, P.A.1
Sárraga, C.2
Cofán, S.3
-
3
-
-
84991352552
-
Food preservation by high pressure
-
V.Hainz, R.Buckow. Food preservation by high pressure. J Verbrauch Leben. 2009;10:3–9.
-
(2009)
J Verbrauch Leben
, vol.10
, pp. 3-9
-
-
Hainz, V.1
Buckow, R.2
-
4
-
-
84902996101
-
High-pressure inactivation of enzymes: a review on its recent applications on fruit purées and juices
-
S.Chacraborty, N.Kaushik, P.S.Rao, High-pressure inactivation of enzymes: a review on its recent applications on fruit purées and juices. Compr Rev Food Sci F Safety. 2014;13:578–596. doi: 10.1111/1541-4337.12071
-
(2014)
Compr Rev Food Sci F Safety
, vol.13
, pp. 578-596
-
-
Chacraborty, S.1
Kaushik, N.2
Rao, P.S.3
-
5
-
-
84880056877
-
Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high pressure technologies
-
1
-
N.S.Terefe, R.Buckow, C.Versteeg. Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high pressure technologies. Crit Rev Food Sci. 2013;54:1,24–63. doi: 10.1080/10408398.2011.566946
-
(2013)
Crit Rev Food Sci
, vol.54
, pp. 24-63
-
-
Terefe, N.S.1
Buckow, R.2
Versteeg, C.3
-
6
-
-
85043701721
-
The impact of high pressure processing and thermal pasteurization on the degradation kinetic of phenolic compounds, shelf-life and selected quality parameters of strawberry purée during cold storage
-
In press
-
K.Marszałek, M.Mitek, S.Skąpska, The impact of high pressure processing and thermal pasteurization on the degradation kinetic of phenolic compounds, shelf-life and selected quality parameters of strawberry purée during cold storage. J Food Sci Technol. 2015; In press.
-
(2015)
J Food Sci Technol
-
-
Marszałek, K.1
Mitek, M.2
Skąpska, S.3
-
7
-
-
84936998194
-
High pressure inactivation of polygalacturonase, pectimmethylesterase and polyphenoloxidase in strawberry purée mixed with sugar
-
S.Chakaborty, D.Baier, D.Knorr, High pressure inactivation of polygalacturonase, pectimmethylesterase and polyphenoloxidase in strawberry purée mixed with sugar. Food Bioprod Process. 2015;95:281–291. doi: 10.1016/j.fbp.2014.10.016
-
(2015)
Food Bioprod Process
, vol.95
, pp. 281-291
-
-
Chakaborty, S.1
Baier, D.2
Knorr, D.3
-
8
-
-
84991376394
-
-
EN ISO 21527-1:2008. Microbiology of food and animal feedings stuff – horizontal method for the enumeration of yeasts and moulds – part 1: colony count technique in products with water activity greater than 0.95
-
EN ISO 21527-1:2008. Microbiology of food and animal feedings stuff – horizontal method for the enumeration of yeasts and moulds – part 1: colony count technique in products with water activity greater than 0.95. Available from: http://www.iso.org/iso/iso_catalogue/catalogue_tc/catalogue_detail.htm?csnumber=38275
-
-
-
-
10
-
-
73049109988
-
High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry purée
-
N.S.Terefe, Y.H.Yang, K.Knoerzer, High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry purée. Innov Food Sci Emerg. 2010;11:52–60. doi: 10.1016/j.ifset.2009.08.009
-
(2010)
Innov Food Sci Emerg
, vol.11
, pp. 52-60
-
-
Terefe, N.S.1
Yang, Y.H.2
Knoerzer, K.3
-
11
-
-
0001055968
-
Continuous spectrophotometric assay for plant pectin methyl esterase
-
A.E.Hegerman, P.J.Austin. Continuous spectrophotometric assay for plant pectin methyl esterase. J Agr Food Chem. 1986;34:440–444. doi: 10.1021/jf00069a015
-
(1986)
J Agr Food Chem
, vol.34
, pp. 440-444
-
-
Hegerman, A.E.1
Austin, P.J.2
-
12
-
-
0038279921
-
Inactivation kinetics of polygalacturonase in tomato juice
-
D.Fachin, A.M.Van Loey, B.L.Nguyen, Inactivation kinetics of polygalacturonase in tomato juice. Innov Food Sci Emerg Technol. 2003;4:135–142. doi: 10.1016/S1466-8564(02)00090-5
-
(2003)
Innov Food Sci Emerg Technol
, vol.4
, pp. 135-142
-
-
Fachin, D.1
Van Loey, A.M.2
Nguyen, B.L.3
-
13
-
-
84991378530
-
Fruit and vegetable juices. Determination of glucose, fructose, sorbitol and sucrose contents
-
Available from
-
EN 12630. Fruit and vegetable juices. Determination of glucose, fructose, sorbitol and sucrose contents. Method using high-performance liquid chromatography. 1999. Available from: http://www.standard.no/no/Nettbutikk/produktkatalogen/Produktpresentasjon/?ProductID=137116
-
(1999)
Method using high-performance liquid chromatography
-
-
-
14
-
-
34447549183
-
Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits
-
I.Odriozola-Serrano, T.Harnandes-Jover, O.Martin-Belloso. Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits. Food Chem. 2007;105:1151–1158. doi: 10.1016/j.foodchem.2007.02.037
-
(2007)
Food Chem
, vol.105
, pp. 1151-1158
-
-
Odriozola-Serrano, I.1
Harnandes-Jover, T.2
Martin-Belloso, O.3
-
15
-
-
84888069212
-
In polyphenols compound changes in the industrial production process of concentrated strawberry juice
-
50
-
J.Oszmiański, A.Wojdyło, P.Matuszewski In polyphenols compound changes in the industrial production process of concentrated strawberry juice. Zywn-Nauk Technol Ja. 2007;1:50,94–104.
-
(2007)
Zywn-Nauk Technol Ja
, vol.1
, pp. 94-104
-
-
Oszmiański, J.1
Wojdyło, A.2
Matuszewski, P.3
-
16
-
-
81255171578
-
Degradation kinetics of pigments, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources
-
J.A.Hernández-Herrero, J.M.Frutos. Degradation kinetics of pigments, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources. J Food Sci Technol. 2011;46:2550–2557. doi: 10.1111/j.1365-2621.2011.02780.x
-
(2011)
J Food Sci Technol
, vol.46
, pp. 2550-2557
-
-
Hernández-Herrero, J.A.1
Frutos, J.M.2
-
17
-
-
84877065811
-
Color and chemical stability of a variety of anthocyanins and ascorbic acid in solution and powder forms
-
M.E.West, L.J.Mauer. Color and chemical stability of a variety of anthocyanins and ascorbic acid in solution and powder forms. J Agric Food Chem. 2013;61:4169–4179. doi: 10.1021/jf400608b
-
(2013)
J Agric Food Chem
, vol.61
, pp. 4169-4179
-
-
West, M.E.1
Mauer, L.J.2
-
18
-
-
84913554696
-
Influence of steviol glycosides on the stability of vitamin C and anthocyanins
-
ł.Woźniak, K.Marszałek, S.Skąpska. Influence of steviol glycosides on the stability of vitamin C and anthocyanins. J Agric Food Chem. 2014;62:11264–11269. doi: 10.1021/jf504001t
-
(2014)
J Agric Food Chem
, vol.62
, pp. 11264-11269
-
-
Woźniak, ł.1
Marszałek, K.2
Skąpska, S.3
-
19
-
-
0000413335
-
Kinetics of colour change of kiwifruits during hot air and microwave drying
-
M.Maskan,. Kinetics of colour change of kiwifruits during hot air and microwave drying. J Food Eng. 2001;48:169–175. doi: 10.1016/S0260-8774(00)00154-0
-
(2001)
J Food Eng
, vol.48
, pp. 169-175
-
-
Maskan, M.1
-
20
-
-
79959534913
-
Application of high hydrostatic pressure (UHP) to stabilize strawberry juices and nectars
-
K.Marszałek, M.Mitek, S.Skąpska. Application of high hydrostatic pressure (UHP) to stabilize strawberry juices and nectars. Zywn-Nauk Technol Ja. 2011;1(74):113–123.
-
(2011)
Zywn-Nauk Technol Ja
, vol.1
, Issue.74
, pp. 113-123
-
-
Marszałek, K.1
Mitek, M.2
Skąpska, S.3
-
21
-
-
84923171748
-
The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée
-
K.Marszałek, M.Mitek, S.Skąpska. The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée. Innov Food Sci Emerg. 2015;27:48–56. doi: 10.1016/j.ifset.2014.10.009
-
(2015)
Innov Food Sci Emerg
, vol.27
, pp. 48-56
-
-
Marszałek, K.1
Mitek, M.2
Skąpska, S.3
-
22
-
-
84875811395
-
Pressurization and cold storage of strawberry purée: colour, anthocyanins, acorbic acid and pectin methylesterase
-
O.G.Bodelón, J.M.Avizcuri, P.Fernández-Zurbano, Pressurization and cold storage of strawberry purée: colour, anthocyanins, acorbic acid and pectin methylesterase. LWT – Food Sci Technol. 2013;52:123–130. doi: 10.1016/j.lwt.2012.08.025
-
(2013)
LWT – Food Sci Technol
, vol.52
, pp. 123-130
-
-
Bodelón, O.G.1
Avizcuri, J.M.2
Fernández-Zurbano, P.3
-
23
-
-
73049109988
-
Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria × ananassa)
-
N.S.Terefe, K.Matthies, L.Simons, Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria × ananassa). Innov Food Sci Emerg. 2009;11:52–60. doi: 10.1016/j.ifset.2009.08.009
-
(2009)
Innov Food Sci Emerg
, vol.11
, pp. 52-60
-
-
Terefe, N.S.1
Matthies, K.2
Simons, L.3
-
24
-
-
3042648626
-
The effect of high hydrostatic pressure on [beta]-glucosidase, peroxidase and polyphenoloxidase in red raspberry and strawberry
-
A.Garcia-Palazon, W.Suthanthangjiai, P.Kajda, I.Zabetakis. The effect of high hydrostatic pressure on [beta]-glucosidase, peroxidase and polyphenoloxidase in red raspberry and strawberry. Food Chem. 2004;88:7–10. doi: 10.1016/j.foodchem.2004.01.019
-
(2004)
Food Chem
, vol.88
, pp. 7-10
-
-
Garcia-Palazon, A.1
Suthanthangjiai, W.2
Kajda, P.3
Zabetakis, I.4
-
25
-
-
0004033544
-
-
Brussels: Association of Juices and Nectars from Fruits and Vegetables of European Union
-
AIJN. Code of practice for evaluation of fruit and vegetable juices. Brussels: Association of Juices and Nectars from Fruits and Vegetables of European Union; 2015.
-
(2015)
Code of practice for evaluation of fruit and vegetable juices
-
-
-
26
-
-
84952630392
-
Application of supercritical carbon dioxide for strawberry juice preservation. Microbial changes, enzyme activity and degradation kinetics of anthocyanins during storage
-
K.Marszałek, S.Skąpska, ł.Woźniak, Application of supercritical carbon dioxide for strawberry juice preservation. Microbial changes, enzyme activity and degradation kinetics of anthocyanins during storage. Innov Food Sci Emerg. 2015;32:101–109. doi: 10.1016/j.ifset.2015.10.005
-
(2015)
Innov Food Sci Emerg
, vol.32
, pp. 101-109
-
-
Marszałek, K.1
Skąpska, S.2
Woźniak, ł.3
-
27
-
-
84923198649
-
Change of ascorbic acid and phenolic compounds during the processing of strawberry purée and juice
-
A.Hartmann, C.Patz, H.Andlauert, Change of ascorbic acid and phenolic compounds during the processing of strawberry purée and juice. Fruit Process. 2010;4–6:102–109.
-
(2010)
Fruit Process
, vol.4-6
, pp. 102-109
-
-
Hartmann, A.1
Patz, C.2
Andlauert, H.3
-
28
-
-
56249131087
-
Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments
-
I.Odriozola-Serrano, R.Soliva-Fortuny, O.Martin-Belloso. Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. Eur Food Res Technol. 2008;228:239–248. doi: 10.1007/s00217-008-0928-5
-
(2008)
Eur Food Res Technol
, vol.228
, pp. 239-248
-
-
Odriozola-Serrano, I.1
Soliva-Fortuny, R.2
Martin-Belloso, O.3
-
29
-
-
84928503384
-
Quality changes of pasteurized orange juice during storage: a kinetic study of specific parameters ant their relation to colour instability
-
S.Wibowo, T.Grauwet, J.S.Santiago, Quality changes of pasteurized orange juice during storage: a kinetic study of specific parameters ant their relation to colour instability. Food Chem. 2015;187:140–151. doi: 10.1016/j.foodchem.2015.03.131
-
(2015)
Food Chem
, vol.187
, pp. 140-151
-
-
Wibowo, S.1
Grauwet, T.2
Santiago, J.S.3
-
30
-
-
84864740374
-
The effects of high hydrostatic pressure on the polyphenols and anthocyanins in red fruit products
-
G.Ferrari, P.Maresca, R.Ciccarone. The effects of high hydrostatic pressure on the polyphenols and anthocyanins in red fruit products. Proc Food Sci. 2011;1:847–853. doi: 10.1016/j.profoo.2011.09.128
-
(2011)
Proc Food Sci
, vol.1
, pp. 847-853
-
-
Ferrari, G.1
Maresca, P.2
Ciccarone, R.3
-
31
-
-
79952344160
-
Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
-
X.Cao, Y.Zhang, F.Zhang, Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. J Sci Food Agr. 2011;91:877–885. doi: 10.1002/jsfa.4260
-
(2011)
J Sci Food Agr
, vol.91
, pp. 877-885
-
-
Cao, X.1
Zhang, Y.2
Zhang, F.3
-
32
-
-
67349199152
-
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanins content and colour of strawberry and blackberry purées
-
A.Patras, N.P.Brunton, S.De Pieve, Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanins content and colour of strawberry and blackberry purées. Innov Food Sci Emerg. 2009;10:308–313. doi: 10.1016/j.ifset.2008.12.004
-
(2009)
Innov Food Sci Emerg
, vol.10
, pp. 308-313
-
-
Patras, A.1
Brunton, N.P.2
De Pieve, S.3
-
33
-
-
33749317413
-
Combined thermal and high pressure colour degradation of tomato purée and strawberry juice
-
D.Rodrigo, A.Loey, M.Hendrickx. Combined thermal and high pressure colour degradation of tomato purée and strawberry juice. J Food Eng. 2007;79:553–560. doi: 10.1016/j.jfoodeng.2006.02.015
-
(2007)
J Food Eng
, vol.79
, pp. 553-560
-
-
Rodrigo, D.1
Loey, A.2
Hendrickx, M.3
-
34
-
-
49749084813
-
Effects of processing parameters on colour stability of strawberry nectar from purée
-
M.Gössinger, S.Mortiz, M.Hermes, Effects of processing parameters on colour stability of strawberry nectar from purée. J Food Eng. 2009;90:171–178. doi: 10.1016/j.jfoodeng.2008.06.018
-
(2009)
J Food Eng
, vol.90
, pp. 171-178
-
-
Gössinger, M.1
Mortiz, S.2
Hermes, M.3
|