Journal ArticleDOI
Effect of thermosonication on bioactive compounds in watermelon juice
Ashish Rawson,Brijesh K. Tiwari,Ankit Patras,Nigel P. Brunton,Charles S. Brennan,Patrick J. Cullen,Colm P. O'Donnell +6 more
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In this paper, freshly squeezed watermelon juice was subjected to thermosonication treatments with processing variables of temperature (25-45°C), amplitude level (24.1-60μm) and processing time (2-10min) at a constant frequency of 20-kHz and pulse durations of 5-s on and 5 -s off.About:
This article is published in Food Research International.The article was published on 2011-06-01. It has received 214 citations till now. The article focuses on the topics: Ascorbic acid.read more
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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
TL;DR: 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.
Journal ArticleDOI
Degradation during application of ultrasound in food processing: A review
TL;DR: In this paper, some of the effects induced by ultrasound on food products in general and more specifically on high lipid containing food material are presented, evidencing the degradation of some compounds and the modifications in physicochemical parameters of food products.
Journal ArticleDOI
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions
Elena Roselló-Soto,Charis M. Galanakis,Mladen Brnčić,Vibeke Orlien,Francisco J. Trujillo,Raymond Mawson,Kai Knoerzer,Brijesh K. Tiwari,Francisco J. Barba +8 more
TL;DR: In this article, the authors discuss the impact of ultrasound-assisted extraction on the recovery of polyphenols, carotenoids and chlorophylls from vegetal and algae matters.
Journal ArticleDOI
Effects of ultrasound treatments on quality of grapefruit juice
TL;DR: Overall quality of grapefruit juice was improved, suggesting that sonication technique may successfully be implemented an industrial scale for the processing of Grapefruit juice.
Journal ArticleDOI
Decontamination by ultrasound application in fresh fruits and vegetables
Jackline Freitas Brilhante de São José,Nélio José de Andrade,Afonso Mota Ramos,Maria Cristina Dantas Vanetti,Paulo César Stringheta,José Benício Paes Chaves +5 more
TL;DR: In this paper, the principles, mechanisms and effects of ultrasound on fruits and vegetables as a sanitization technology are discussed, which can be used in the food industry alone or associated with chemical sanitizers.
References
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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.
Journal ArticleDOI
Influence of processing on the antioxidant properties of fruit and vegetables
TL;DR: The effects of processing on the antioxidant properties of foods by means of a multidisciplinary approach are reviewed and it is believed that the implications may contribute to enhanced industrial competitiveness as well as consumer health and well-being.
Journal ArticleDOI
The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices.
TL;DR: In this article, the antioxidant potential of a range of fruit juices was assessed by measurement of their ability to reduce a synthetic free radical, potassium nitrosodisulphonate, and also by reducing Fe(III).
Journal ArticleDOI
Emerging technologies: chemical aspects
Peter Butz,Bernhard Tauscher +1 more
TL;DR: In this article, the effects of high pressure on chemical and sensory changes in foods are discussed, and the process is used to create food and food ingredients with new sensory and functional properties including also physiological functionality.