High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2018.03.009 ◽

2018 ◽

Vol 47 ◽

pp. 249-255 ◽

Cited By ~ 11

Author(s):

Bo Yuan ◽

Mary-Grace C. Danao ◽

Jayne E. Stratton ◽

Steven A. Weier ◽

Curtis L. Weller ◽

...

Keyword(s):

High Pressure ◽

Physicochemical Properties ◽

Bioactive Compounds ◽

High Pressure Processing ◽

Microbial Counts ◽

Antioxidant Capacities

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Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment

International Journal of Food Properties ◽

10.1080/10942912.2019.1640737 ◽

2019 ◽

Vol 22 (1) ◽

pp. 1250-1269 ◽

Cited By ~ 2

Author(s):

Yuan Ma ◽

Xiaocui Yin ◽

Xiufang Bi ◽

Fan Su ◽

Zhilin Liang ◽

...

Keyword(s):

High Pressure ◽

Thermal Treatment ◽

Physicochemical Properties ◽

Bioactive Compounds ◽

High Pressure Processing ◽

Pomegranate Juice

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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 & Characterization ◽

10.1007/s11694-018-9959-1 ◽

2018 ◽

Vol 13 (1) ◽

pp. 454-465 ◽

Cited By ~ 4

Author(s):

Vasudha Bansal ◽

Kaunsar Jabeen ◽

P. S. Rao ◽

Priyanka Prasad ◽

Sudesh Kumar Yadav

Keyword(s):

High Pressure ◽

Physicochemical Properties ◽

Bioactive Compounds ◽

High Pressure Processing ◽

Microbial Safety ◽

Sweet Lime

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Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2015.01.002 ◽

2015 ◽

Vol 28 ◽

pp. 1-9 ◽

Cited By ~ 32

Author(s):

Lakshmi E. Jayachandran ◽

Snehasis Chakraborty ◽

Pavuluri Srinivasa Rao

Keyword(s):

High Pressure ◽

Physicochemical Properties ◽

Bioactive Compounds ◽

High Pressure Processing

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Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15345 ◽

2021 ◽

Vol 45 (4) ◽

Author(s):

Hyunah Lee ◽

Hafiz Muhammad Shahbaz ◽

Jaekyung Yang ◽

Mun Hui Jo ◽

Jeong Un Kim ◽

...

Keyword(s):

High Pressure ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Physicochemical Properties ◽

High Pressure Processing ◽

Refrigerated Storage ◽

Microbial Counts ◽

Beef Patties

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Effect of Irradiation and High Pressure Processing Technologies on the Bioactive Compounds and Antioxidant Capacities of Vegetables

Asian Journal of Clinical Nutrition ◽

10.3923/ajcn.2010.190.199 ◽

2010 ◽

Vol 2 (4) ◽

pp. 190-199 ◽

Cited By ~ 16

Author(s):

B. Chipurura ◽

M. Muchuweti

Keyword(s):

High Pressure ◽

Bioactive Compounds ◽

High Pressure Processing ◽

Processing Technologies ◽

Antioxidant Capacities

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High pressure processing (HPP) of cranberrybush “ Viburnum opulus ” puree: Effects on microbiological quality, bioactive compounds and antioxidant capacities

Lebensmittelchemie ◽

10.1002/lemi.202052038 ◽

2020 ◽

Vol 74 (S2) ◽

Author(s):

Gulay Ozkan ◽

Esra Capanoglu ◽

Anna‐Sophie Stübler ◽

Kemal Aganovic ◽

Tuba Esatbeyoglu

Keyword(s):

High Pressure ◽

Bioactive Compounds ◽

Microbiological Quality ◽

High Pressure Processing ◽

Viburnum Opulus ◽

Antioxidant Capacities

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High-Pressure Processing of Berry and Other Fruit Products: Implications for Bioactive Compounds and Food Safety

Journal of Agricultural and Food Chemistry ◽

10.1021/jf404400q ◽

2014 ◽

Vol 62 (18) ◽

pp. 3877-3885 ◽

Cited By ~ 14

Author(s):

Ravi Kiran Tadapaneni ◽

Hossein Daryaei ◽

Kathiravan Krishnamurthy ◽

Indika Edirisinghe ◽

Britt M. Burton-Freeman

Keyword(s):

High Pressure ◽

Food Safety ◽

Bioactive Compounds ◽

High Pressure Processing

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Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2016.07.023 ◽

2016 ◽

Vol 37 ◽

pp. 10-17 ◽

Cited By ~ 21

Author(s):

C. Zuluaga ◽

A. Martínez ◽

J. Fernández ◽

J. López-Baldó ◽

A. Quiles ◽

...

Keyword(s):

High Pressure ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

High Pressure Processing ◽

Bee Pollen ◽

Microbial Counts

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High Pressure Processing Induced Changes in Bioactive Compounds, Antioxidant Activity, Microbial Safety and Color Attributes of Coriander Paste

Agricultural Research ◽

10.1007/s40003-015-0200-8 ◽

2016 ◽

Vol 5 (2) ◽

pp. 182-192 ◽

Cited By ~ 6

Author(s):

Prerna Nath ◽

S. J. Kale ◽

O. P. Chauhan ◽

R. K. Gupta

Keyword(s):

Antioxidant Activity ◽

High Pressure ◽

Bioactive Compounds ◽

High Pressure Processing ◽

Microbial Safety ◽

Induced Changes

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Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

International Journal of Agriculture Environment and Food Sciences ◽

10.31015/jaefs.2021.3.16 ◽

2021 ◽

pp. 364-374

Author(s):

Serpil ADAY ◽

Çiğdem PALA ◽

Sami BULUT

Keyword(s):

Antioxidant Activity ◽

High Pressure ◽

Bioactive Compounds ◽

High Pressure Processing ◽

Microbial Inactivation ◽

Combined Effects

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