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Kaushik N, Rao PS, Mishra H. Effect of high pressure and thermal processing on spoilage-causing enzymes in mango ( Mangifera indica ). Food Res Int 2017; 100:885-893. [DOI: 10.1016/j.foodres.2017.07.056] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 07/22/2017] [Accepted: 07/26/2017] [Indexed: 11/28/2022]
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52
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Kaushik N, Rao PS, Mishra HN. Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage. FOOD SCI TECHNOL INT 2017; 24:15-34. [PMID: 28835121 DOI: 10.1177/1082013217724578] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Storage stability and shelf-life of mango pulp packed in three different packaging films and processed using an optimized thermal-assisted high pressure processing treatment 'HPP' (600 MPa/52 ℃/10 min) was analyzed during refrigerated (5 ℃) and accelerated (37 ℃) storage and compared with the conventional thermal treatment 'TT' (0.1 MPa/95 ℃/15 min). After processing, HPP resulted in relatively lower total color difference (3.5), retained higher ascorbic acid (95%), total phenolics (106%), total flavonoids content (118%) in mango pulp compared to TT, with values of 5.0, 62, 83, 73%, respectively. However, HPP led to ∼50% enzymes inactivation (pectin methylesterase, polyphenol oxidase, peroxidase) in comparison to >90% obtained during TT. Both HPP and TT resulted in > 5 log10 units reduction of the studied microorganisms to give a safe product. In contrast to the refrigerated storage, quality changes under accelerated conditions were found to be considerably rapid and dependent on packaging material irrespective of the method of processing. Shelf-life under refrigeration was limited by microbial growth and sensory quality; whereas, browning restricted the shelf-life during accelerated storage. HPP in aluminum-based retort pouch was adjudged superior processing -packaging combination for maximizing the shelf-life of mango pulp to 120 and 58 days during refrigerated and accelerated storage, respectively. In comparison, TT led to higher quality changes upon processing than HPP and resulted in shelf-life of 110 and 58 days under the same packaging and storage conditions, respectively.
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Affiliation(s)
- Neelima Kaushik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - P Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - H N Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
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53
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Chang YH, Wu SJ, Chen BY, Huang HW, Wang CY. Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3166-3172. [PMID: 27885688 DOI: 10.1002/jsfa.8160] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Revised: 10/07/2016] [Accepted: 11/20/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The aim of this study was to investigate the microbial levels, physicochemical and antioxidant properties and polyphenol oxidase (PPO) and peroxidase (POD) activities as well as to conduct a sensory analysis of white grape juice treated with high-pressure processing (HPP) and thermal pasteurization (TP), over a period of 20 days of refrigerated storage. RESULTS HPP treatment of 600 MPa and TP significantly reduced aerobic bacteria, coliform and yeast/mold counts. At day 20 of storage, HPP-600 juice displayed no significant differences compared with fresh juice in terms of physicochemical properties such as titratable acidity, pH and soluble solids, and retained less than 50% PPO and POD activities. Although significant differences were observed in the color, antioxidant contents and antioxidant capacity of HPP-treated juice, the extent of these differences was substantially lower than that in TP-treated juice, indicating that HPP treatment can better retain the quality of grape juice. Sensory testing showed no significant difference between HPP-treated juice and fresh juice, while TP reduced the acceptance of grape juice. CONCLUSION This study shows that HPP treatment maintained the overall quality parameters of white grape juice, thus effectively extending the shelf life during refrigerated storage. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Yin-Hsuan Chang
- Food Industry Research and Development Institute, Tainan, Taiwan
| | - Sz-Jie Wu
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - Bang-Yuan Chen
- Department of Food Science, Fu Jen Catholic University, Taipei, Taiwan
| | - Hsiao-Wen Huang
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - Chung-Yi Wang
- Experimental Forest, National Taiwan University, Nantou, Taiwan
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54
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Pérez Pulido R, Grande Burgos MJ, Gálvez A, Lucas R. Changes in bacterial diversity of refrigerated mango pulp before and after treatment by high hydrostatic pressure. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.050] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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55
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Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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56
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Swami Hulle NR, Chakraborty S, Rao PS. Effect of high pressure thermal processing on the quality attributes of Aloe vera-litchi mixed beverage. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.07.025] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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57
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High Hydrostatic Pressure and Temperature Applied to Preserve the Antioxidant Compounds of Mango Pulp (Mangifera indica L.). FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1844-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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58
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Techakanon C, Gradziel TM, Barrett DM. Effects of Peach Cultivar on Enzymatic Browning Following Cell Damage from High-Pressure Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7606-7614. [PMID: 27626457 DOI: 10.1021/acs.jafc.6b01879] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Peach cultivars contribute to unique product characteristics and may affect the degree of browning after high-pressure processing (HPP). Nine peach cultivars were subjected to HPP at 0, 100, and 400 MPa for 10 min. Proton nuclear magnetic resonance (1H NMR) relaxometry, light microscopy, color, polyphenol oxidase (PPO) activity, and total phenols were evaluated. The development of enzymatic browning during refrigerated storage occurred because of damage during HPP that triggered loss of cell integrity, allowing substrates to interact with enzymes. Increasing pressure levels resulted in greater damage, as determined by shifts in transverse relaxation time (T2) and by light micrographs. Discoloration was triggered by membrane decompartmentalization but limited by PPO activity, which was found to correlate to cultivar harvest time (early, mid, and late season). Outcomes from the microstructure, 1H NMR ,and PPO activity evaluation were an effective means of determining membrane decompartmentalization and allowed for prediction of browning scenarios.
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Affiliation(s)
- Chukwan Techakanon
- Faculty of Science and Industrial Technology, Prince of Songkla University , Surat Thani Campus, 31 Makham Tia, Muang Surat Thani, Suratthani 84000, Thailand
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59
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Tewari S, Sehrawat R, Nema PK, Kaur BP. Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review. J Food Biochem 2016. [DOI: 10.1111/jfbc.12319] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Somya Tewari
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
| | - Rachna Sehrawat
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
| | - Prabhat K. Nema
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
| | - Barjinder Pal Kaur
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
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60
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Shen J, Gou Q, Zhang Z, Wang M. Effects of high hydrostatic pressure on the quality and shelf-life of jujube (Ziziphus jujuba Mill.) pulp. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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61
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Kaushik N, Rao PS, Mishra H. Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.062] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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62
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de Souza MP, Bataglion GA, da Silva FM, de Almeida RA, Paz WH, Nobre TA, Marinho JV, Salvador MJ, Fidelis CH, Acho LD, de Souza AD, Nunomura RC, Eberlin MN, Lima ES, Koolen HH. Phenolic and aroma compositions of pitomba fruit (Talisia esculenta Radlk.) assessed by LC–MS/MS and HS-SPME/GC–MS. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.031] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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63
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Effects of High-Pressure Processing with or without Blanching on the Antioxidant and Physicochemical Properties of Mango Pulp. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1718-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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64
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Inactivation Kinetics of the Most Baro-Resistant Enzyme in High Pressure Processed Litchi-Based Mixed Fruit Beverage. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1702-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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65
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Kaur BP, Rao PS, Nema PK. Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp ( Penaeus monodon ). INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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66
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Toledo del Árbol J, Pérez Pulido R, Grande Burgos MJ, Gálvez A, Lucas López R. Inactivation of leuconostocs in cherimoya pulp by high hydrostatic pressure treatments applied singly or in combination with enterocin AS-48. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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67
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Application of fuzzy logic technique for sensory evaluation of high pressure processed mango pulp and litchi juice and its comparison to thermal treatment. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.08.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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68
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Kaushik N, Nadella T, Rao PS. Impact of pH and Total Soluble Solids on Enzyme Inactivation Kinetics during High Pressure Processing of Mango (Mangifera indica) Pulp. J Food Sci 2015; 80:E2459-70. [PMID: 26444301 DOI: 10.1111/1750-3841.13069] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2015] [Accepted: 08/10/2015] [Indexed: 11/28/2022]
Abstract
UNLABELLED This study was undertaken with an aim to enhance the enzyme inactivation during high pressure processing (HPP) with pH and total soluble solids (TSS) as additional hurdles. Impact of mango pulp pH (3.5, 4.0, 4.5) and TSS (15, 20, 25 °Brix) variations on the inactivation of pectin methylesterase (PME), polyphenol oxidase (PPO), and peroxidase (POD) enzymes were studied during HPP at 400 to 600 MPa pressure (P), 40 to 70 °C temperature (T), and 6- to 20-min pressure-hold time (t). The enzyme inactivation (%) was modeled using second order polynomial equations with a good fit that revealed that all the enzymes were significantly affected by HPP. Response surface and contour models predicted the kinetic behavior of mango pulp enzymes adequately as indicated by the small error between predicted and experimental data. The predicted kinetics indicated that for a fixed P and T, higher pulse pressure effect and increased isobaric inactivation rates were possible at lower levels of pH and TSS. In contrast, at a fixed pH or TSS level, an increase in P or T led to enhanced inactivation rates, irrespective of the type of enzyme. PPO and POD were found to have similar barosensitivity, whereas PME was found to be most resistant to HPP. Furthermore, simultaneous variation in pH and TSS levels of mango pulp resulted in higher enzyme inactivation at lower pH and TSS during HPP, where the effect of pH was found to be predominant than TSS within the experimental domain. PRACTICAL APPLICATION Exploration of additional hurdles such as pH, TSS, and temperature for enzyme inactivation during high pressure processing of fruits is useful from industrial point of view, as these parameters play key role in preservation process design.
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Affiliation(s)
- Neelima Kaushik
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, P.O. Box 721302, West Bengal, India
| | - Tejaswi Nadella
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, P.O. Box 721302, West Bengal, India
| | - P Srinivasa Rao
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, P.O. Box 721302, West Bengal, India
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69
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Huang HW, Chang YH, Wang CY. High Pressure Pasteurization of Sugarcane Juice: Evaluation of Microbiological Shelf Life and Quality Evolution During Refrigerated Storage. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1600-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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70
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Li T, Rui X, Wang K, Jiang M, Chen X, Li W, Dong M. Study of the dynamic states of water and effects of high-pressure homogenization on water distribution in tofu by using low-field nuclear magnetic resonance. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.03.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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71
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Torres-Ossandón M, López J, Vega-Gálvez A, Galotto M, Perez-Won M, Di Scala K. Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (P
hysalis peruviana
L.). J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12535] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
| | - J. López
- Department of Food Engineering; University of La Serena; La Serena Chile
- Department of Science and Food Technology; Faculty of Technology; University of Santiago de Chile; Santiago Chile
| | - A. Vega-Gálvez
- Department of Food Engineering; University of La Serena; La Serena Chile
- Center for Advanced Studies in Arid Zones; University of La Serena; La Serena Chile
| | - M.J. Galotto
- Department of Science and Food Technology; Faculty of Technology; University of Santiago de Chile; Santiago Chile
| | - M. Perez-Won
- Department of Food Engineering; University of La Serena; La Serena Chile
| | - K. Di Scala
- Food Engineering Research Group; Faculty of Engineering; National University of Mar del Plata; Juan B. Justo 4302 Mar del Plata 7600
- CONICET (National Council of Scientific and Technical Research); Buenos Aires Argentina
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72
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Chaikham P, Prangthip P. Alteration of antioxidative properties of longan flower-honey after high pressure, ultra-sonic and thermal processing. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2015.01.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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73
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Golembiewski B, Sick N, Bröring S. The emerging research landscape on bioeconomy: What has been done so far and what is essential from a technology and innovation management perspective? INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.03.006] [Citation(s) in RCA: 109] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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74
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Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.01.004] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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75
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Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.01.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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76
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Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1474-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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77
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Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.11.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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78
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Chakraborty S, Rao PS, Mishra HN. Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.11.003] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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79
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Elizondo-Montemayor L, Hernández-Brenes C, Ramos-Parra PA, Moreno-Sánchez D, Nieblas B, Rosas-Pérez AM, Lamadrid-Zertuche AC. High hydrostatic pressure processing reduces the glycemic index of fresh mango puree in healthy subjects. Food Funct 2015; 6:1352-60. [DOI: 10.1039/c4fo01005a] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
HHP-MP showed a significantly lower GI than the unprocessed-MP. HHP changes in viscosity and solubility could induce lower AUC values and greater glucose retardation indexes.
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Affiliation(s)
- Leticia Elizondo-Montemayor
- Clinical Nutrition and Obesity Research Center
- School of Medicine
- Tec Salud
- Tecnológico de Monterrey
- Campus Monterrey
| | - Carmen Hernández-Brenes
- Departamento de Biotecnología y Alimentos
- Escuela de Ingeniería y Ciencias
- Tecnológico de Monterrey
- Monterrey
- Mexico
| | - Perla A. Ramos-Parra
- Departamento de Biotecnología y Alimentos
- Escuela de Ingeniería y Ciencias
- Tecnológico de Monterrey
- Monterrey
- Mexico
| | - Diana Moreno-Sánchez
- Clinical Nutrition and Obesity Research Center
- School of Medicine
- Tec Salud
- Tecnológico de Monterrey
- Campus Monterrey
| | - Bianca Nieblas
- Clinical Nutrition and Obesity Research Center
- School of Medicine
- Tec Salud
- Tecnológico de Monterrey
- Campus Monterrey
| | - Aratza M. Rosas-Pérez
- Departamento de Biotecnología y Alimentos
- Escuela de Ingeniería y Ciencias
- Tecnológico de Monterrey
- Monterrey
- Mexico
| | - Ana C. Lamadrid-Zertuche
- Clinical Nutrition and Obesity Research Center
- School of Medicine
- Tec Salud
- Tecnológico de Monterrey
- Campus Monterrey
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80
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Influence of packaging and storage on some properties of hazelnuts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2014. [DOI: 10.1007/s11694-014-9206-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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81
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Chakraborty S, Rao PS, Mishra HN. Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1380-0] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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