Efficacy of Ohmic Vacuum Concentration for orange juice concentrates and their physicochemical properties under different voltage gradients
暂无分享,去创建一个
[1] T.K.N. Le,et al. Influences of AC frequency and electric field strength on changes in bioactive compounds in Ohmic heating of pomelo juice , 2021, Innovative Food Science & Emerging Technologies.
[2] Nora R. Aimaretti,et al. Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment , 2021, LWT.
[3] A. Fadavi,et al. The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors , 2021 .
[4] D. Del Rio,et al. Absorption, metabolism, and excretion of orange juice (poly)phenols in humans: The effect of a controlled alcoholic fermentation. , 2020, Archives of biochemistry and biophysics.
[5] F. Icier,et al. ENHANCEMENT OF THE PERFORMANCE OF SOUR CHERRY JUICE CONCENTRATION PROCESS IN VACUUM EVAPORATOR BY ASSISTING OHMIC HEATING SOURCE , 2020 .
[6] Yuanhui Li,et al. Dehydration of hawthorn fruit juices using ultrasound-assisted vacuum drying. , 2020, Ultrasonics sonochemistry.
[7] F. Salehi. Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates , 2020, Journal of Food Measurement and Characterization.
[8] A. Fekry,et al. Simultaneous determination of some antidepressant drugs and vitamin B12 in pharmaceutical products and urine sample using HPLC method. , 2020, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.
[9] Sung Hee Park,et al. Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities , 2019, Food Science and Biotechnology.
[10] A. Fadavi,et al. Quality preservation of orange concentrate by using hybrid ohmic - Vacuum heating. , 2019, Food chemistry.
[11] Cem Baltacıoğlu,et al. Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC , 2019, Waste and Biomass Valorization.
[12] D. Boyacioğlu,et al. Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices , 2019, Journal of Food Science and Technology.
[13] Sung Hee Park,et al. Evaluation of energy efficacy and texture of ohmically cooked noodles , 2019, Journal of Food Engineering.
[14] A. Fadavi,et al. Comparative study of ohmic vacuum, ohmic, and conventional-vacuum heating methods on the quality of tomato concentrate , 2018, Innovative Food Science & Emerging Technologies.
[15] Yue Ma,et al. Effect of ultrahigh temperature treatment on qualities of watermelon juice , 2018, Food science & nutrition.
[16] Tanveer ul Islam,et al. Fruit Juice Concentrates , 2018 .
[17] F. Icier,et al. Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice , 2017 .
[18] J. Maingonnat,et al. Oxygen availability in model solutions and purées during heat treatment and the impact on vitamin C degradation , 2017 .
[19] F. Icier,et al. Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system , 2017 .
[20] D. Kang,et al. Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice , 2017, BMC Microbiology.
[21] Carlos Augusto Fernandes de Oliveira,et al. Ohmic heating in dairy processing: Relevant aspects for safety and quality , 2017 .
[22] F. Icier,et al. Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes , 2017 .
[23] T. Grauwet,et al. Colour and carotenoid changes of pasteurised orange juice during storage. , 2015, Food chemistry.
[24] S. Sastry,et al. Ohmic heating in food processing. , 2014 .
[25] N. C. Igwemmar,et al. Effect Of Heating On Vitamin C Content Of Some Selected Vegetables , 2013 .
[26] C. Stinco,et al. Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions , 2013 .
[27] S. Leong,et al. Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment. , 2012, Food chemistry.
[28] I. V. D. Plancken,et al. Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit , 2012, Food and Bioprocess Technology.
[29] Rajiv Sharma,et al. Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review , 2011, Journal of food science and technology.
[30] James G. Lyng,et al. Development of rapid response thermocouple probes for use in a batch ohmic heating system , 2009 .
[31] J. Telis‐Romero,et al. Influence of Fluid Concentration on the Elevation of Boiling Point of Blackberry Juice , 2008 .
[32] M. N. Ramesh,et al. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods , 2005 .
[33] G. Beecher,et al. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. , 2004, Journal of agricultural and food chemistry.
[34] R. Blasco,et al. Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer , 2004 .
[35] Inês Castro,et al. Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics , 2004 .
[36] Hyoung S. Lee,et al. Effect of thermal pasteurization on Valencia orange juice color and pigments , 2003 .
[37] W. Ramakrishna,et al. A Novel Small Heat Shock Protein Gene, vis1, Contributes to Pectin Depolymerization and Juice Viscosity in Tomato Fruit1 , 2003, Plant Physiology.
[38] L. Gerschenson,et al. Ascorbic acid destruction in aqueous model systems: an additional discussion , 2001 .
[39] Zacharias B. Maroulis,et al. RHEOLOGICAL PROPERTIES OF FLUID FRUIT AND VEGETABLE PUREE PRODUCTS: COMPILATION OF LITERATURE DATA , 2001 .
[40] M. Villamiel,et al. Assessment of the thermal treatment of orange juice during continuous microwave and conventional heating , 1998 .
[41] D. Hughes. Irreversible reaction kinetics of the aerobic oxidation of ascorbic acid , 1985 .
[42] P. Nelson,et al. A New Consistency Method for Tomato Products: The Precipitate Weight Ratio , 1983 .