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There are 49517 results for: content related to: Changes in the Sensory Characteristics of Mango Cultivars during the Production of Mango Purée and Sorbet

  1. 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

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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

    Isabel R. F. Guiamba and Ulf Svanberg

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

  3. 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

  4. The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1203–1214, Jesús García-Parra, Rebeca Contador, Jonathan Delgado-Adámez, Francisco González-Cebrino and Rosario Ramírez

    Version of Record online : 4 DEC 2013, DOI: 10.1111/ijfs.12418

  5. 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

  6. Advanced preservation methods and nutrient retention in fruits and vegetables

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 1, 15 January 2012, Pages: 7–22, Diane M Barrett and Beate Lloyd

    Version of Record online : 18 NOV 2011, DOI: 10.1002/jsfa.4718

  7. 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

  8. EFFECT OF pH AND ASCORBIC ACID ON HIGH HYDROSTATIC PRESSURE-PROCESSED MANGO PUREE

    Journal of Food Processing and Preservation

    Volume 30, Issue 5, October 2006, Pages: 582–596, JOSÉ A. GUERRERO-BELTRÁN, GUSTAVO V. BARBOSA-CÁNOVAS, GEMMA MORAGA-BALLESTEROS, MARÍA J. MORAGA-BALLESTEROS and BARRY G. SWANSON

    Version of Record online : 4 OCT 2006, DOI: 10.1111/j.1745-4549.2006.00090.x

  9. Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films

    Journal of Food Science

    Volume 78, Issue 1, January 2013, Pages: N98–N104, Milena R. Martelli, Taís T. Barros, Márcia R. de Moura, Luiz H. C. Mattoso and Odilio B. G. Assis

    Version of Record online : 20 DEC 2012, DOI: 10.1111/j.1750-3841.2012.03006.x

  10. Effects of high hydrostatic pressure on color of spinach purée and related properties

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 7, May 2012, Pages: 1417–1423, Rongrong Wang, Tingting Wang, Qian Zheng, Xiaosong Hu, Yan Zhang and Xiaojun Liao

    Version of Record online : 9 JAN 2012, DOI: 10.1002/jsfa.4719

  11. 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

  12. Effect of Peels on Quality Attributes of Mango Puree Held for Different Times

    Journal of Food Processing and Preservation

    Rita Mirondo and Sheryl Barringer

    Version of Record online : 19 JUL 2016, DOI: 10.1111/jfpp.12946

  13. CAROTENOID COMPOSITION OF MANGO (MANGIFERA INDICA L.) WINE AND ITS ANTIOXIDANT ACTIVITY

    Journal of Food Biochemistry

    Volume 35, Issue 5, October 2011, Pages: 1538–1547, SADINENI VARAKUMAR, YANNAM SUDHEER KUMAR and OBULAM VIJAYA SARATHI REDDY

    Version of Record online : 3 OCT 2011, DOI: 10.1111/j.1745-4514.2010.00476.x

  14. 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

  15. 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

  16. Mango Processing, Products and Nutrition

    Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

    Muhammad Siddiq, Saeed Akhtar, Raafia Siddiq, Pages: 277–297, 2012

    Published Online : 20 NOV 2012, DOI: 10.1002/9781118324097.ch15

  17. Comparison of Anthocyanin Concentration in Blueberries Processed Using Hydrothermodynamic Technology and Conventional Processing Technologies

    Journal of Food Process Engineering

    Volume 37, Issue 6, December 2014, Pages: 609–618, V. Satanina, W. Kalt, T. Astatkie, P. Havard and A. Martynenko

    Version of Record online : 13 JUL 2014, DOI: 10.1111/jfpe.12117

  18. Sweetened Mango Purees Preserved by Canning and Freezing

    Journal of Food Science

    Volume 48, Issue 2, March 1983, Pages: 406–410, R. J. AVENA and B. S. LUH

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb10753.x

  19. 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

  20. 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