Journal ArticleDOI
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
Ashish Rawson,Ankit Patras,Brijesh K. Tiwari,Francesco Noci,Tatiana Koutchma,Nigel P. Brunton +5 more
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TLDR
This review summarizes the recent application of both thermal and non-thermal processing technologies on bioactive content of exotic fruits and their products and discusses the impact of processing conditions on the stability of bioactive compounds in exotic fruits.About:
This article is published in Food Research International.The article was published on 2011-08-01. It has received 430 citations till now.read more
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Polyacetylene levels in carrot juice, effect of pH and thermal processing.
Ingrid Aguiló-Aguayo,Nigel P. Brunton,Dilip K. Rai,E. Balagueró,Mohammad B. Hossain,Juan Valverde +5 more
TL;DR: Polyacetylenes were retained better in acidified juices and cold storage temperatures (4 °C) for first week of storage with respect to untreated juices, indicating some biological links between polyacetylene and soluble sugars.
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Efficacy of antimicrobial properties of polylactide/cinnamon oil film with and without high-pressure treatment against Listeria monocytogenes and Salmonella typhimurium inoculated in chicken sample
TL;DR: In this paper, an antimicrobial solvent casted polylactide/polyethylene glycol/cinnamon oil (PLA/PEG/CIN) films were developed for food packaging chicken samples were packed with those films, and stored at 4°C for 20 days.
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Effect of storage on thermal, pulsed electric field and combination processed mango nectar
TL;DR: In this paper, the effect of storage on the quality parameters of mango nectar subjected to treatments such as thermal, pulsed electric field (PEF) and combination processing was studied.
Journal ArticleDOI
Effect of heat exposure on the colour intensity of red pigments produced by Penicillium purpurogenum GH2
Lourdes Morales-Oyervides,Jorge C. Oliveira,Maria J. Sousa-Gallagher,Alejandro Méndez-Zavala,Julio C. Montañez +4 more
TL;DR: In this article, the loss of red color intensity (OD at 500nm) of less than 1% in pasteurization was studied at relevant conditions for food and beverage pasteurisation, and it was concluded that these red pigments are of industrial interest.
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Effect of Blanching on Enzyme Inactivation, Physicochemical Attributes and Antioxidant Capacity of Hot-Air Dried Pomegranate ( Punica granatum L.) Arils (cv. Wonderful)
TL;DR: In this paper, the effects of blanching on enzyme inactivation (polyphenol oxidase and peroxidse), color, texture, and other qualities of pomegranate arils were discussed.
References
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Book
Modern food microbiology
TL;DR: This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do, and contains material that goes beyond what normally is covered in a one-term course.
Journal ArticleDOI
Preharvest and postharvest factors influencing vitamin C content of horticultural crops.
Seung K. Lee,Adel A. Kader +1 more
TL;DR: The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, pre-harvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures.
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Applications and opportunities for ultrasound assisted extraction in the food industry-a review
TL;DR: In this paper, the use of ultrasonic assisted extraction (UAE) for food and allied industries is discussed, including the potential for modification of plant cell material to provide improved bioavailability of micro-nutrients while retaining the natural-like quality.
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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
TL;DR: In this paper, the mechanisms and kinetics of anthocyanin degradation during heat treatment are investigated based on current findings, which can have a dramatic impact on colour quality and may also affect nutritional properties.
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Lycopene in tomatoes: chemical and physical properties affected by food processing
John Shi,M Le Maguer +1 more
TL;DR: Determination of the degree of lycopene isomerization during processing would provide a measure of the potential health benefits of tomato-based foods, and further research on the bioavalability, pharmacology, biochemistry, and physiology must be done to reveal the mechanism of lyCopene in human diet.