Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
… of both thermal and non-thermal processing technologies on bioactive content of exotic …
This review also discusses the impact of processing conditions on the stability of bioactive …
This review also discusses the impact of processing conditions on the stability of bioactive …
[图书][B] Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds
… The traditional thermal processing technologies can have a … of nonthermal food-processing
technologies on preserving … processing technologies such as high-pressure processing (HPP…
technologies on preserving … processing technologies such as high-pressure processing (HPP…
The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity
N Sławińska, B Olas - Food Chemistry, 2024 - Elsevier
… However, this treatment can also inactivate beneficial … effect of different thermal processing
methods on the content, activity, … temperature, time of processing, and type of seeds. Although …
methods on the content, activity, … temperature, time of processing, and type of seeds. Although …
Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing
C Sánchez-Moreno, L Plaza… - … Agricultural and Food …, 2005 - ACS Publications
… We compare RSC of FSOJ with nonthermally and thermally processed OJ (Table 5). HP
and PEF processes did not modify the RSC of OJ. Despite the increase in flavanone content in …
and PEF processes did not modify the RSC of OJ. Despite the increase in flavanone content in …
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
… to thermal processing of fruit and vegetable products. Currently, the technologies of high
pressure processing (… (US) and irradiation are the main nonthermal food processing techniques. …
pressure processing (… (US) and irradiation are the main nonthermal food processing techniques. …
… of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content …
J García-Parra, F González-Cebrino… - … Emerging Technologies, 2018 - Elsevier
… thermal (HPT) treatments improved the quality of processed … the bioactive compounds
content, in contrast, HPT treatment … Traditional thermal treatment (TT) of pasteurization and …
content, in contrast, HPT treatment … Traditional thermal treatment (TT) of pasteurization and …
Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice
B Escudero-López, I Cerrillo… - … Journal of Food …, 2016 - Taylor & Francis
… thermal pasteurization on the content of individual bioactive … Furthermore, we consider that
the bioactivity characterization … of this beverage as functional food because its healthy effect …
the bioactivity characterization … of this beverage as functional food because its healthy effect …
[HTML][HTML] Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)
Q Hong, G Chen, Z Wang, X Chen, J Kan - Food Science and Human …, 2023 - Elsevier
… extractable pentosans (WEP) content of French wheat ranged … TPS content of Qingke treated
by different thermal processes … WEP content ranged 0.17–9.85 mg/g, indicating that thermal …
by different thermal processes … WEP content ranged 0.17–9.85 mg/g, indicating that thermal …
Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree
D Pérez-Conesa, J García-Alonso… - … Emerging Technologies, 2009 - Elsevier
… However, our results showed a decrease in the content of free and total phenolic compounds
at 108 C and 128 C (Table 1). It has been previously suggested that if heating time during …
at 108 C and 128 C (Table 1). It has been previously suggested that if heating time during …
Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals
… PEFs are a family of non-thermal food processing technologies that have recently transitioned
from the laboratory to the food industry. It is primarily based on an electroporation process …
from the laboratory to the food industry. It is primarily based on an electroporation process …
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