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There are 9400 results for: content related to: The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure

  1. Effect of Hydrostatic High Pressure and Thermal Treatments on Two Types of Pumpkin Purée and Changes during Refrigerated Storage

    Journal of Food Processing and Preservation

    Volume 38, Issue 2, April 2014, Pages: 704–712, Rebeca Contador, Francisco González-Cebrino, Jesús García-Parra, Mercedes Lozano and Rosario Ramírez

    Version of Record online : 4 OCT 2012, DOI: 10.1111/jfpp.12021

  2. Use of banana purée from three indigenous Thai cultivars as food matrices for probiotics and application in bio-set-type yoghurt production

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1640–1648, Nutthaya Srisuvor, Cheunjit Prakitchaiwattana, Ninnart Chinprahast and Suwanna Subhimaros

    Version of Record online : 24 APR 2013, DOI: 10.1111/ijfs.12134

  3. Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: C866–C873, Francisco González-Cebrino, Jesús García-Parra, Rebeca Contador, Rafael Tabla and Rosario Ramírez

    Version of Record online : 18 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02799.x

  4. Polyphenol content and antioxidative activity in apple purées with rhubarb juice supplement

    International Journal of Food Science & Technology

    Volume 43, Issue 3, March 2008, Pages: 501–509, Jan Oszmiański and Aneta Wojdyło

    Version of Record online : 21 JUL 2007, DOI: 10.1111/j.1365-2621.2006.01481.x

  5. Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Purée with Industrial Origin during the Refrigerated Storage

    Journal of Food Science

    Volume 76, Issue 4, May 2011, Pages: C618–C625, Jesús García-Parra, Francisco González-Cebrino, Jonathan Delgado, Mercedes Lozano, Teresa Hernández and Rosario Ramírez

    Version of Record online : 14 APR 2011, DOI: 10.1111/j.1750-3841.2011.02129.x

  6. Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée (Daucus carota cv. Nantes)

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1757–1763, Sze-Ying Leong, Indrawati Oey, Danielle Clapperton, Kemal Aganovic and Stefan Toepfl

    Version of Record online : 4 MAY 2015, DOI: 10.1111/ijfs.12836

  7. Impact of high-pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 2, 30 January 2006, Pages: 171–179, Concepción Sánchez-Moreno, Lucía Plaza, Begoña de Ancos and M Pilar Cano

    Version of Record online : 12 SEP 2005, DOI: 10.1002/jsfa.2321

  8. You have free access to this content
    High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 3, May 2012, Pages: 307–322, Francisco J. Barba, María J. Esteve and Ana Frígola

    Version of Record online : 9 APR 2012, DOI: 10.1111/j.1541-4337.2012.00185.x

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    Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 209–218, Xiaoying Lyu, Xiaoli Peng, Shaojin Wang, Baowei Yang, Xin Wang, Hua Yang, Yingping Xiao, Allah Bux Baloch and Xiaodong Xia

    Version of Record online : 15 SEP 2017, DOI: 10.1111/ijfs.13575

  10. Changes in the Sensory Characteristics of Mango Cultivars during the Production of Mango Purée and Sorbet

    Journal of Food Science

    Volume 77, Issue 10, October 2012, Pages: S348–S355, Christie N. Ledeker, Delores H. Chambers, Edgar Chambers IV and Koushik Adhikari

    Version of Record online : 27 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02882.x

  11. Dynamic Viscoelastic Behavior of Vegetable-Based Infant Purees

    Journal of Texture Studies

    Volume 44, Issue 3, June 2013, Pages: 205–224, María Dolores Alvarez and Wenceslao Canet

    Version of Record online : 25 JAN 2013, DOI: 10.1111/jtxs.12011

  12. You have full text access to this Open Access content
    SHELF LIFE OF HHP-PROCESSED PEACH PUREE WITH ANTIBROWNING AGENTS

    Journal of Food Quality

    Volume 28, Issue 5-6, October 2005, Pages: 479–491, JOSÉ A. GUERRERO-BELTRÁN, BARRY G. SWANSON and GUSTAVO V. BARBOSA-CÁNOVAS

    Version of Record online : 11 NOV 2005, DOI: 10.1111/j.1745-4557.2005.00050.x

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    Effects of blanching, acidification, or addition of EDTA on vitamin C and β-carotene stability during mango purée preparation

    Food Science & Nutrition

    Volume 4, Issue 5, September 2016, Pages: 706–715, Isabel R. F. Guiamba and Ulf Svanberg

    Version of Record online : 18 JAN 2016, DOI: 10.1002/fsn3.335

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    Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 108–117, Vera Lavelli, Pedapati S.C. Sri Harsha, Maria Piochi and Luisa Torri

    Version of Record online : 8 NOV 2016, DOI: 10.1111/ijfs.13261

  15. Changes on free amino acids during the alcoholic fermentation of strawberry and persimmon

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 48–54, Raquel M. Callejón, Cristina Ubeda, Claudio Hidalgo, Albert Mas, Ana M. Troncoso and M. Lourdes Morales

    Version of Record online : 12 SEP 2014, DOI: 10.1111/ijfs.12661

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    FUNDAMENTAL RHEOLOGY AND QUALITY CHARACTERISTICS OF SOUS-VIDE PROCESSED APPLE PUREES CONTAINING APPLE OR BLACKCURRANT POMACE INCLUSIONS

    Journal of Food Quality

    Volume 35, Issue 2, April 2012, Pages: 93–107, DEREK F. KEENAN, NIGEL P. BRUNTON, RONAN GORMLEY and FRANCIS BUTLER

    Version of Record online : 9 JAN 2012, DOI: 10.1111/j.1745-4557.2011.00431.x

  17. Physical–Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo)

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: E1005–E1011, A.M. Inarejos-García, V. Mancebo-Campos, P. Cañizares and J. Llanos

    Version of Record online : 6 APR 2015, DOI: 10.1111/1750-3841.12860

  18. A descriptive study investigating the use and nature of baby-led weaning in a UK sample of mothers

    Maternal & Child Nutrition

    Volume 7, Issue 1, January 2011, Pages: 34–47, Amy Brown and Michelle Lee

    Version of Record online : 19 MAR 2010, DOI: 10.1111/j.1740-8709.2010.00243.x

  19. Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: S215–S221, L.E. Steed and V.-D. Truong

    Version of Record online : 28 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00774.x

  20. Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 585–591, Paulina Nowicka and Aneta Wojdyło

    Version of Record online : 3 NOV 2014, DOI: 10.1111/ijfs.12685