Effect of processing on phenolic antioxidants of fruits, vegetables, and grains—a review
Understanding the influence of processing operations such as drying/dehydration, canning,
extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the …
extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the …
Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
Phenolic compounds are part of the secondary metabolism of plants and are of great
importance for their survival in unfavourable environment. A class of phenolic compounds …
importance for their survival in unfavourable environment. A class of phenolic compounds …
Kinetics of food quality changes during thermal processing: a review
Thermal treatments are extensively used in the food industry for control of pathogenic and
spoilage microorganisms and spoilage enzymes. Food quality degradation during those …
spoilage microorganisms and spoilage enzymes. Food quality degradation during those …
Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution
The stability of two cyanidin-based anthocyanins from black rice in an aqueous system
containing them with a pH range of 2.2–6.0 was investigated at temperatures ranging from …
containing them with a pH range of 2.2–6.0 was investigated at temperatures ranging from …
Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour
I Ioannou, I Hafsa, S Hamdi, C Charbonnel… - Journal of Food …, 2012 - Elsevier
In spite of the growing interest over the last few years in flavonoids and their antioxidant
capacity, little work has been devoted to investigate the effect of the processes on the …
capacity, little work has been devoted to investigate the effect of the processes on the …
Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling
Solid–liquid extraction of anthocyanins from calyces of Hibiscus sabdariffa L. was studied to
evaluate the influence of the operating parameters. Solid-to-solvent ratio and particle size …
evaluate the influence of the operating parameters. Solid-to-solvent ratio and particle size …
The effect of microwave-vacuum pretreatment on the drying kinetics, color and the content of bioactive compounds in osmo-microwave-vacuum dried cranberries …
The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment
conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium …
conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium …
[HTML][HTML] Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp
JR Sarkis, DP Jaeschke, IC Tessaro… - LWT-Food Science and …, 2013 - Elsevier
The present work evaluates the anthocyanin degradation in blueberry pulp after thermal
treatment using ohmic and conventional heating. The ohmic heating technology was studied …
treatment using ohmic and conventional heating. The ohmic heating technology was studied …
High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: Microbial safety, nutrient, quality, and packaging evaluation
The objective of this study was to assess the influence of pressure-assisted thermal
sterilization (PATS) on nutrients and quality of pumpkin, butternut squash, pea, beetroot, and …
sterilization (PATS) on nutrients and quality of pumpkin, butternut squash, pea, beetroot, and …
[HTML][HTML] Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment
Degradation kinetics of monomeric anthocyanins in acerola pulp during thermal treatment
by ohmic and conventional heating was evaluated at different temperatures (75–90° C) …
by ohmic and conventional heating was evaluated at different temperatures (75–90° C) …