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For: Jayachandran LE, Chakraborty S, Rao PS. Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage. INNOV FOOD SCI EMERG 2015;28:1-9. [DOI: 10.1016/j.ifset.2015.01.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Number Cited by Other Article(s)
1
Jayachandran LE, O J S, Pulissery SK. Pulsed light processing of sugarcane juice: quality evaluation and microbial load assessment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024;104:9076-9083. [PMID: 38923522 DOI: 10.1002/jsfa.13699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 05/15/2024] [Accepted: 06/09/2024] [Indexed: 06/28/2024]
2
Goraya RK, Singla M, Kaura R, Singh CB, Singh A. Exploring the impact of high pressure processing on the characteristics of processed fruit and vegetable products: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-24. [PMID: 38957008 DOI: 10.1080/10408398.2024.2373390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/04/2024]
3
Guo J, Jike X, Wu C, Liu L, Wang C, Xu K, Li B, Xu H, Lei H. Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies. Food Res Int 2024;176:113803. [PMID: 38163684 DOI: 10.1016/j.foodres.2023.113803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
4
Rathinasamy M, Ayyasamy S, Velusamy S, Suresh A. Natural fruits based ready to serve (RTS) beverages: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022;59:4563-4569. [PMID: 36276537 PMCID: PMC9579237 DOI: 10.1007/s13197-021-05275-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/08/2021] [Accepted: 09/13/2021] [Indexed: 06/16/2023]
5
Ravichandran C, Jayachandran LE, Kothakota A, Pandiselvam R, Balasubramaniam V. Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
6
Rai P, Mehrotra S, Sharma SK. Challenges in assessing the quality of fruit juices: Intervening role of biosensors. Food Chem 2022;386:132825. [PMID: 35367795 DOI: 10.1016/j.foodchem.2022.132825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 03/07/2022] [Accepted: 03/24/2022] [Indexed: 11/16/2022]
7
Ravichandran C, Upadhyay A, Meda V, Rastogi NK, Khan ZA, Emanuel N. Effect of High Shear Homogenization on Physicochemical, Microstructure, Particle Size and Volatile Composition of Residual Pineapple Pulp. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
8
Basak S, Mahale S, Chakraborty S. Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage (4 °C) condition. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103025] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
9
Ma Y, Xu Y, Chen Y, Meng A, Liu P, Ye K, Yuan A. Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage. Molecules 2022;27:1197. [PMID: 35208989 PMCID: PMC8877700 DOI: 10.3390/molecules27041197] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 11/16/2022]  Open
10
Ospina‐Casas K, Laguado‐Escobar D, Narváez‐Cuenca C. Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16440] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
11
Development of a mixed fruit beverage and pulsed light treatment thereof to obtain a microbially safe and enzymatically stable product. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101508] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
12
Effects of Thermal and High-Pressure Processing on Quality Features and the Volatile Profiles of Cloudy Juices Obtained from Golden Delicious, Pinova, and Red Delicious Apple Cultivars. Foods 2021;10:foods10123046. [PMID: 34945599 PMCID: PMC8701730 DOI: 10.3390/foods10123046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 12/02/2022]  Open
13
Artés-Hernández F, Castillejo N, Martínez-Zamora L, Martínez-Hernández GB. Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies. Foods 2021;10:2534. [PMID: 34828814 PMCID: PMC8624109 DOI: 10.3390/foods10112534] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 12/14/2022]  Open
14
Effect of high-pressure processing to improve the safety and quality of an Quercus acorn beverage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111858] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
15
Nowacka M, Dadan M, Janowicz M, Wiktor A, Witrowa-Rajchert D, Mandal R, Pratap-Singh A, Janiszewska-Turak E. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Compr Rev Food Sci Food Saf 2021;20:5097-5144. [PMID: 34402592 DOI: 10.1111/1541-4337.12824] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 06/21/2021] [Accepted: 07/12/2021] [Indexed: 12/01/2022]
16
Chakraborty S, Ghag S, Bhalerao PP, Gokhale JS. The potential of pulsed light treatment to produce enzymatically stable Indian gooseberry ( Emblica officinalis Gaertn.) juice with maximal retention in total phenolics and vitamin C. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14932] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
17
Bhalerao PP, Mahale SA, Dhar R, Chakraborty S. Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109907] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
18
Shinwari KJ, Rao PS. Development of a reduced-calorie high pressure processed sapodilla (Manilkara zapota L.) jam based on rheological, textural, and sensory properties. J Food Sci 2020;85:2699-2710. [PMID: 32812221 DOI: 10.1111/1750-3841.15364] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Revised: 07/18/2020] [Accepted: 07/22/2020] [Indexed: 11/29/2022]
19
Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure. Foods 2020;9:foods9040485. [PMID: 32290555 PMCID: PMC7230769 DOI: 10.3390/foods9040485] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 04/02/2020] [Accepted: 04/08/2020] [Indexed: 11/28/2022]  Open
20
Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage. J FOOD QUALITY 2019. [DOI: 10.1155/2019/5916097] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]  Open
21
Suprabha Raj A, Chakraborty S, Rao PS. Optimizing the thermal assisted high‐pressure process parameters for a sugarcane based mixed beverage using response surface methodology. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13274] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
22
Tang Z, Zeng X, Brennan MA, Han Z, Niu D, Huo Y. Characterization of aroma profile and characteristic aromas during lychee wine fermentation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
23
Effect of karwanda (Carissa congesta Wight) and sugar addition on physicochemical characteristics of ash gourd (Benincasa hispida) and bottle gourd (Langenaria siceraria) based beverages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019;56:1037-1045. [PMID: 30906061 DOI: 10.1007/s13197-019-03570-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/26/2018] [Accepted: 01/01/2019] [Indexed: 10/27/2022]
24
Raj AS, Chakraborty S, Rao PS. Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice – Impact on colour and nutritional attributes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.051] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
25
Effect of high pressure processing (HPP) on microbial safety, physicochemical properties, and bioactive compounds of whey-based sweet lime (whey-lime) beverage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9959-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
26
Sreedevi P, Rao PS. Microbial destruction kinetics of high-pressure-processed sugarcane juice (Saccharum officinarum). J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12850] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
27
Fernandez M, Denoya G, Agüero M, Jagus R, Vaudagna S. Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.02.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
28
Browning and bioactive composition of sugarcane juice (Saccharum officinarum) as affected by high hydrostatic pressure processing. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9811-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
29
Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
30
Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017;17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
31
Petruzzi L, Campaniello D, Speranza B, Corbo MR, Sinigaglia M, Bevilacqua A. Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview. Compr Rev Food Sci Food Saf 2017;16:668-691. [DOI: 10.1111/1541-4337.12270] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/03/2017] [Accepted: 04/25/2017] [Indexed: 01/25/2023]
32
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]
33
Serment-Moreno V, Jacobo-Velázquez DA, Torres JA, Welti-Chanes J. Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9158-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
34
Mukhopadhyay S, Sokorai K, Ukuku D, Fan X, Juneja V. Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree. Food Res Int 2017;91:55-62. [DOI: 10.1016/j.foodres.2016.11.029] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 11/16/2016] [Accepted: 11/27/2016] [Indexed: 11/24/2022]
35
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]
36
Zhang J, Zhao P, Liu B, Meng X. Use of Oligochitosan as an Inhibiting Agent of Apple Juice Enzymatic Browning. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
37
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]
38
Koutchma T, Popović V, Ros-Polski V, Popielarz A. Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products. Compr Rev Food Sci Food Saf 2016;15:844-867. [PMID: 33401803 DOI: 10.1111/1541-4337.12214] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 05/04/2016] [Accepted: 05/05/2016] [Indexed: 11/28/2022]
39
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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