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There are 8112 results for: content related to: Impact of High Hydrostatic Pressure and Pasteurization on the Structure and the Extractability of Bioactive Compounds of Persimmon “Rojo Brillante”

  1. Physicochemical Characterization of Pure Persimmon Juice: Nutritional Quality and Food Acceptability

    Journal of Food Science

    Volume 80, Issue 3, March 2015, Pages: C532–C539, Eva González, Salud Vegara, Nuria Martí, Manuel Valero and Domingo Saura

    Version of Record online : 23 JAN 2015, DOI: 10.1111/1750-3841.12772

  2. Effect of Single- and Two-Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus)

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: E1012–E1020, Yifeng Zhang, Shunshan Jiao, Zixuan Lian, Yun Deng and Yanyun Zhao

    Version of Record online : 16 APR 2015, DOI: 10.1111/1750-3841.12851

  3. Antiviral Effects of Persimmon Extract on Human Norovirus and Its Surrogate, Bacteriophage MS2

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: M941–M946, Maki Kamimoto, Yoshiaki Nakai, Toru Tsuji, Toshi Shimamoto and Tadashi Shimamoto

    Version of Record online : 17 APR 2014, DOI: 10.1111/1750-3841.12462

  4. Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: E2486–E2494, Trang Duong, Murat Balaban and Conrad Perera

    Version of Record online : 7 OCT 2015, DOI: 10.1111/1750-3841.13091

  5. Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: E2478–E2485, Trang Duong, Murat Balaban, Conrad Perera and Xiufang Bi

    Version of Record online : 7 OCT 2015, DOI: 10.1111/1750-3841.13083

  6. Effects of High Hydrostatic Pressure on the Physical, Microbial, and Chemical Attributes of Oysters (Crassostrea virginica)

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: M1158–M1166, Talaysha Lingham, Mu Ye, Haiqiang Chen, Lathadevi Karuna Chintapenta, Eunice Handy, Jing Zhao, Changqing Wu and Gulnihal Ozbay

    Version of Record online : 13 APR 2016, DOI: 10.1111/1750-3841.13290

  7. Characterization of Physicochemical Properties and IgE-Binding of Soybean Proteins Derived from the HHP-Treated Seeds

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: C2157–C2163, Hui Yang, Anshu Yang, Jinyan Gao and Hongbing Chen

    Version of Record online : 11 OCT 2014, DOI: 10.1111/1750-3841.12665

  8. Effects of High-Hydrostatic Pressure on Inactivation of Human Norovirus and Physical and Sensory Characteristics of Oysters

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: M1330–M1335, Mu Ye, Talaysha Lingham, Yaoxin Huang, Gulnihal Ozbay, Lin Ji, Mukund Karwe and Haiqiang Chen

    Version of Record online : 5 MAY 2015, DOI: 10.1111/1750-3841.12899

  9. Inactivation of Vibrio parahaemolyticus in Hard Clams (Mercanaria mercanaria) by High Hydrostatic Pressure (HHP) and the Effect of HHP on the Physical Characteristics of Hard Clam Meat

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: E251–E257, Gabriel K. Mootian, George E. Flimlin, Mukund V. Karwe and Donald W. Schaffner

    Version of Record online : 16 JAN 2013, DOI: 10.1111/1750-3841.12014

  10. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: C1070–C1079, Abdallah Bouasla, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune, Marta Olech, Renata Nowak, Marcin Mitrus and Anna Oniszczuk

    Version of Record online : 13 APR 2016, DOI: 10.1111/1750-3841.13287

  11. Survival and High-Hydrostatic Pressure Inactivation of Foodborne Pathogens in Salmorejo, a Traditional Ready-to-Eat Food

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: M2517–M2521, Julia Toledo Del Árbol, Rubén Pérez Pulido, Mª José Grande, Antonio Gálvez and Rosario Lucas

    Version of Record online : 8 OCT 2015, DOI: 10.1111/1750-3841.13067

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    Functional Properties of Vinegar

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: R757–R764, Nilgün H. Budak, Elif Aykin, Atif C. Seydim, Annel K. Greene and Zeynep B. Guzel-Seydim

    Version of Record online : 8 MAY 2014, DOI: 10.1111/1750-3841.12434

  13. Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: C2732–C2739, Yu Zhong, Zhuyi Wang and Yanyun Zhao

    Version of Record online : 18 NOV 2015, DOI: 10.1111/1750-3841.13131

  14. Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: E2217–E2227, Xianchao Feng, Niamat Ullah, Xuejiao Wang, Xuchun Sun, Chenyi Li, Yun Bai, Lin Chen and Zhixi Li

    Version of Record online : 9 SEP 2015, DOI: 10.1111/1750-3841.13010

  15. Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure-Resistant Bacteria in Water-Boiled Salted Duck

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: M1336–M1342, Keping Ye, Yulin Feng, Kai Wang, Yun Bai, Xinglian Xu and Guanghong Zhou

    Version of Record online : 5 MAY 2015, DOI: 10.1111/1750-3841.12898

  16. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  17. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

  18. Persimmon Genetics and Breeding

    Plant Breeding Reviews, Volume 19

    Keizo Yonemori, Akira Sugiura, Masahiko Yamada, Pages: 191–225, 2010

    Published Online : 23 JUL 2010, DOI: 10.1002/9780470650172.ch6

  19. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

  20. Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: E600–E609, Kevin Mis Solval, J. David Bankston, Peter J. Bechtel and Subramaniam Sathivel

    Version of Record online : 11 FEB 2016, DOI: 10.1111/1750-3841.13228