Efficacy of Ohmic Vacuum Concentration for orange juice concentrates and their physicochemical properties under different voltage gradients

[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 .