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
Citations
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Effect of Processing on Biofunctionality of Selected Tropical Fruit Juices
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Effect of an Oxygen-Free Atmosphere During Heating on Anthocyanin, Organic Acid, and Color of Strawberry Puree
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Mathematical modeling of continuous induction heating of sour cherry juice
Filiz Icier,Orhan Kaya +1 more
TL;DR: In this paper , a laboratory-scale continuous induction heating system to heat a liquid food product was established and numerical modeling of the heating process was performed, where sour cherry juice was heated to a target temperature value (75°C) at three different flow rates (200-250-300 ml/min) and three different set pipe wall temperatures (80-90-100°C).
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Cloning, sequencing, and structural analysis of membrane-bound polyphenol oxidase from Granny Smith apples (Malus domestica Borkh)
Qianyun Han,Fang Liu,Yuanying Ni +2 more
Evaluation of potential of gamma radiation as a conservation treatment for blackberry fruits
TL;DR: Dissertacao de mestrado em Tecnologia Alimentar, apresentada na Escola Superior Agraria de Santarem, Instituto Politecnico de Santara, Brazil as mentioned in this paper.
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.
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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.
Journal ArticleDOI
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.
Journal ArticleDOI
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.