Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2013.09.015 ◽

2014 ◽

Vol 21 ◽

pp. 35-43 ◽

Cited By ~ 66

Author(s):

Fengxia Liu ◽

Yongtao Wang ◽

Renjie Li ◽

Xiufang Bi ◽

Xiaojun Liao

Keyword(s):

Antioxidant Activity ◽

High Temperature ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Antioxidant Compounds ◽

High Temperature Short Time ◽

Short Time

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Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time

Food Chemistry ◽

10.1016/j.foodchem.2021.131161 ◽

2021 ◽

pp. 131161

Author(s):

Xuehua Wang ◽

Fang Chen ◽

Lingjun Ma ◽

Xiaojun Liao ◽

Xiaosong Hu

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Metabolic Profiling ◽

Tomato Juice ◽

High Temperature Short Time ◽

Short Time

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Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2013.11.014 ◽

2014 ◽

Vol 22 ◽

pp. 22-30 ◽

Cited By ~ 47

Author(s):

Fengxia Liu ◽

Renjie Li ◽

Yongtao Wang ◽

Xiufang Bi ◽

Xiaojun Liao

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Acid Invertase ◽

High Temperature Short Time ◽

Short Time

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Impact of Holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate

Food Chemistry ◽

10.1016/j.foodchem.2021.131808 ◽

2021 ◽

pp. 131808

Author(s):

Mélanie Sergius-Ronot ◽

Michael A. Pitino ◽

Shyam Suwal ◽

Sara Shama ◽

Sharon Unger ◽

...

Keyword(s):

High Temperature ◽

Protein Structure ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Milk Protein ◽

Protein Concentrate ◽

Milk Protein Concentrate ◽

High Temperature Short Time ◽

Short Time ◽

Human Milk Protein

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Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2012.07.006 ◽

2012 ◽

Vol 16 ◽

pp. 326-334 ◽

Cited By ~ 67

Author(s):

Yongtao Wang ◽

Fengxia Liu ◽

Xiamin Cao ◽

Fang Chen ◽

Xiaosong Hu ◽

...

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

Sweet Potato ◽

High Hydrostatic Pressure ◽

Time Processing ◽

High Temperature Short Time ◽

Purple Sweet Potato ◽

Short Time

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Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2013.03.003 ◽

2013 ◽

Vol 19 ◽

pp. 85-94 ◽

Cited By ~ 70

Author(s):

Dong Chen ◽

Huping Xi ◽

Xingfeng Guo ◽

Zihan Qin ◽

Xueli Pang ◽

...

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

Comparative Study ◽

High Hydrostatic Pressure ◽

Pomegranate Juice ◽

High Temperature Short Time ◽

Short Time

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A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view

Food Science and Technology ◽

10.1590/fst.63620 ◽

2021 ◽

Author(s):

Hong DENG ◽

Peng-Tao ZHAO ◽

Tian-Ge Yang ◽

Yong-Hong MENG

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

Comparative Study ◽

Shelf Life ◽

High Hydrostatic Pressure ◽

Apple Juice ◽

High Hydrostatic Pressure Processing ◽

High Temperature Short Time ◽

Short Time

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Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2013.01.001 ◽

2013 ◽

Vol 18 ◽

pp. 74-82 ◽

Cited By ~ 88

Author(s):

Wenshu Huang ◽

Xiufang Bi ◽

Xiao Zhang ◽

Xiaojun Liao ◽

Xiaosong Hu ◽

...

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

Comparative Study ◽

High Hydrostatic Pressure ◽

High Temperature Short Time ◽

Short Time

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Profiling the water soluble pectin in clear red raspberry (Rubus idaeus L. cv. Heritage) juice: Impact of high hydrostatic pressure and high-temperature short-time processing on the pectin properties

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.107439 ◽

2021 ◽

pp. 107439

Author(s):

Wentao Zhang ◽

Sijia Xu ◽

Min Gao ◽

Sijia Peng ◽

Lingyun Chen ◽

...

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Rubus Idaeus ◽

Water Soluble ◽

Red Raspberry ◽

Time Processing ◽

High Temperature Short Time ◽

Short Time

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Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2020.102569 ◽

2020 ◽

pp. 102569

Author(s):

Wentao Zhang ◽

Liya Liang ◽

Xin Pan ◽

Fei Lao ◽

Xiaojun Liao ◽

...

Keyword(s):

High Temperature ◽

Phenolic Compounds ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Red Raspberry ◽

Time Processing ◽

High Temperature Short Time ◽

Short Time

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Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice

Food and Bioprocess Technology ◽

10.1007/s11947-015-1606-9 ◽

2015 ◽

Vol 9 (2) ◽

pp. 217-231 ◽

Cited By ~ 27

Author(s):

Hui Zou ◽

Tiantian Lin ◽

Xiufang Bi ◽

Liang Zhao ◽

Yongtao Wang ◽

...

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Time Processing ◽

High Temperature Short Time ◽

Short Time ◽

Mulberry Juice

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