Does high pressure processing influence nutritional aspects of plant based food systems?
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Onion cells after high pressure and thermal processing: comparison of membrane integrity changes using different analytical methods and impact on tissue texture.The development of high hydrostatic pressure processes as an alternative to other pathogen reduction methods.Thermal, high pressure, and electric field processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality.Advanced preservation methods and nutrient retention in fruits and vegetables.Pressure to kill or pressure to boost: a review on the various effects and applications of hydrostatic pressure in bacterial biotechnology.Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing.Effects of high-pressure CO2 processing on flavor, texture, and color of foods.Recent Advances in Food Processing Using High Hydrostatic Pressure Technology.Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety.Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies.Influence of cell integrity on textural properties of raw, high pressure, and thermally processed onions.Effect of processing by hydrostatic high pressure of two ready to heat vegetable meals and stability after refrigerated storage.Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage.The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice.Physical-Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo).Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon “Rojo Brillante”.Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace Fingerprinting as an Untargeted ApproachModelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red FruitNon thermal processingEffect of sonication on the bioactive, quality and rheological characteristics of fruit smoothiesBenefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes fun
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Does high pressure processing influence nutritional aspects of plant based food systems?
description
article
@en
wetenschappelijk artikel
@nl
наукова стаття, опублікована в червні 2008
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name
Does high pressure processing influence nutritional aspects of plant based food systems?
@en
Does high pressure processing influence nutritional aspects of plant based food systems?
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Does high pressure processing influence nutritional aspects of plant based food systems?
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Does high pressure processing influence nutritional aspects of plant based food systems?
@nl
prefLabel
Does high pressure processing influence nutritional aspects of plant based food systems?
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Does high pressure processing influence nutritional aspects of plant based food systems?
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P50
P1476
Does high pressure processing influence nutritional aspects of plant based food systems?
@en
P304
P356
10.1016/J.TIFS.2007.09.002
P577
2008-06-01T00:00:00Z