Effect of novel technologies on polyphenols during food processing
Lifestyles have changed the eating norm of people leading to chronic and degenerative
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …
Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices
Background The new global trends for consuming natural products rich in bioactive
compounds and health-promoter phytochemicals have increased the modern consumer's …
compounds and health-promoter phytochemicals have increased the modern consumer's …
Effect of Cold Atmospheric Plasma on Inactivation of Escherichia coli and Physicochemical Properties of Apple, Orange, Tomato Juices, and Sour Cherry Nectar
In this study, orange, tomato, apple juices, and sour cherry nectar were exposed to an
atmospheric pressure plasma jet. Plasma treatments were carried out using air as a …
atmospheric pressure plasma jet. Plasma treatments were carried out using air as a …
Microextraction techniques in the analysis of food flavor compounds: A review
Food flavor compounds due to the complexity of food as a matrix, and usually their very low
concentrations in a product, as well as their low odor thresholds, create a challenge in their …
concentrations in a product, as well as their low odor thresholds, create a challenge in their …
PTR-MS monitoring of VOCs and BVOCs in food science and technology
Volatile organic compounds (VOCs) and biogenic VOCs (BVOCs), in particular, are a major
topic in food science and technology. They play an important role in the perception of odor …
topic in food science and technology. They play an important role in the perception of odor …
A new era for sterilization based on supercritical CO2 technology
N Ribeiro, GC Soares… - … Research Part B …, 2020 - Wiley Online Library
The increasing complexity in morphology and composition of modern biomedical materials
(eg, soft and hard biological tissues, synthetic and natural‐based scaffolds, technical …
(eg, soft and hard biological tissues, synthetic and natural‐based scaffolds, technical …
[图书][B] Handbook of fruits and fruit processing
NK Sinha, J Sidhu, J Barta, J Wu, MP Cano - 2012 - books.google.com
HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are
botanically diverse, perishable, seasonal, and predominantly regional in production. They …
botanically diverse, perishable, seasonal, and predominantly regional in production. They …
Sterilization and virus inactivation by supercritical fluids (a review)
M Perrut - The Journal of Supercritical Fluids, 2012 - Elsevier
While supercritical processes are developing both for “classical” applications in food
industry and in new domains related to Health Sciences, the interactions of supercritical …
industry and in new domains related to Health Sciences, the interactions of supercritical …
Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold …
The impact of supercritical carbon dioxide (SCCD)(10–60 MPa/45° C/30 min) and
subsequent 10 weeks storage at 4° C on polyphenol oxidase (PPO), peroxidase (POD) …
subsequent 10 weeks storage at 4° C on polyphenol oxidase (PPO), peroxidase (POD) …
Non-conventional stabilization for fruit and vegetable juices: overview, technological constraints, and energy cost comparison
G Vignali, M Gozzi, M Pelacci, R Stefanini - Food and Bioprocess …, 2022 - Springer
This study will provide an overview and a description of the most promising alternatives to
conventional thermal treatments for juice stabilization, as well as a review of the literature …
conventional thermal treatments for juice stabilization, as well as a review of the literature …