相似文献
1
Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products.
Foods. 2022 Oct 27;11(21):3400. doi: 10.3390/foods11213400.
2
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview.
Compr Rev Food Sci Food Saf. 2017 Jul;16(4):668-691. doi: 10.1111/1541-4337.12270. Epub 2017 May 30.
3
Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design.
Compr Rev Food Sci Food Saf. 2022 Jan;21(1):499-540. doi: 10.1111/1541-4337.12864. Epub 2021 Nov 11.
4
Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products.
Foods. 2022 Jun 20;11(12):1811. doi: 10.3390/foods11121811.
5
Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice.
J Sci Food Agric. 2021 Aug 30;101(11):4779-4788. doi: 10.1002/jsfa.11124. Epub 2021 Feb 17.
6
Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products.
Antioxidants (Basel). 2021 Jan 5;10(1):54. doi: 10.3390/antiox10010054.
7
Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review.
Ultrason Sonochem. 2021 Jan;70:105325. doi: 10.1016/j.ultsonch.2020.105325. Epub 2020 Sep 1.
8
Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices.
Molecules. 2022 Jun 23;27(13):4031. doi: 10.3390/molecules27134031.
9
Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process.
J Food Sci. 2021 Feb;86(2):463-474. doi: 10.1111/1750-3841.15583. Epub 2021 Jan 12.
10
Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices.
Crit Rev Food Sci Nutr. 2017 Feb 11;57(3):637-652. doi: 10.1080/10408398.2014.914019.
引用本文的文献
1
The future of the future foods: understandings from the past towards SDG-2.
NPJ Sci Food. 2025 Jul 12;9(1):138. doi: 10.1038/s41538-025-00484-x.
2
Impact of High Pressure Processing on the In Vitro Bioaccessibility of Polyphenols in Sour Cherry (Prunus cerasus L.) Juice.
ACS Omega. 2025 May 6;10(19):20038-20046. doi: 10.1021/acsomega.5c02380. eCollection 2025 May 20.
3
The Cashew Pseudofruit (): Composition, Processing Effects on Bioactive Compounds and Potential Benefits for Human Health.
Foods. 2024 Jul 26;13(15):2357. doi: 10.3390/foods13152357.
4
Thermaland non-thermal pasteurization of citrus fruits: A bibliometrics analysis.
Heliyon. 2024 May 10;10(10):e30905. doi: 10.1016/j.heliyon.2024.e30905. eCollection 2024 May 30.
5
High-Power Ultrasound (HPU) and Pulsed Electric Field (PEF) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds in Strawberry Juice-A Chemometric Evaluation-Part II.
Foods. 2024 Feb 9;13(4):537. doi: 10.3390/foods13040537.
6
The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology.
Foods. 2023 Apr 25;12(9):1777. doi: 10.3390/foods12091777.
7
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry.
Foods. 2023 Mar 29;12(7):1459. doi: 10.3390/foods12071459.
本文引用的文献
1
From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization.
Foods. 2022 Aug 26;11(17):2596. doi: 10.3390/foods11172596.
2
Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth.
Foods. 2022 Feb 23;11(5):653. doi: 10.3390/foods11050653.
3
By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review.
Foods. 2021 Dec 27;11(1):59. doi: 10.3390/foods11010059.
4
Ozone and Bioactive Compounds in Grapes and Wine.
Foods. 2021 Nov 28;10(12):2934. doi: 10.3390/foods10122934.
5
High-Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products.
Foods. 2021 Nov 25;10(12):2919. doi: 10.3390/foods10122919.
6
Non-Thermal Technologies as Tools to Increase the Content of Health-Promoting Compounds in Whole Fruits and Vegetables While Retaining Quality Attributes.
Foods. 2021 Nov 23;10(12):2904. doi: 10.3390/foods10122904.
7
The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic.
Foods. 2021 Nov 5;10(11):2703. doi: 10.3390/foods10112703.
8
Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies.
Foods. 2021 Oct 21;10(11):2534. doi: 10.3390/foods10112534.
9
High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices.
Foods. 2021 Oct 13;10(10):2425. doi: 10.3390/foods10102425.
10
High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage.
Foods. 2021 Oct 12;10(10):2416. doi: 10.3390/foods10102416.
Zotero 插件