Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing-Reference-Cited by-同舟云学术

Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing

Published:2020-12 Issue: Volume:134 Page:110207
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Rinaldi Massimiliano,Littardi Paola,Ganino Tommaso,Aldini Antonio,Rodolfi Margherita,Barbanti Davide,Chiavaro Emma

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Heat-inactivated peroxidases and the role of calcium abstraction as a cause of their enhanced lipid oxidation activity: Potential effects on the flavour quality of heat-processed vegetables;Adams;Food Chemistry,2003

2. Electrical conductivities of liquid egg products and fruit juices exposed to high pulsed electric fields;Amiali;International Journal of Food Properties,2006

3. Improved firmness in calcified diced tomatoes by temperature activation of pectin methylesterase;Anthon;Journal of Food Science,2005

4. Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach;Araya;Journal of Food Engineering,2007

5. The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour;Aydin;LWT-Food Science and Technology,2015

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production;Foods;2024-07-11

2. Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field;Food systems;2024-04-18

3. Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes;Journal of Food Processing and Preservation;2024-01-11

4. Developing industry-scale microfluidization for cell disruption, biomolecules release and bioaccessibility improvement of Chlorella pyrenoidosa;Bioresource Technology;2023-11

5. Impact of conventional and ohmic blanching on color, phytochemical, structural, and sensory properties of mango (Mangifera indica L.) cubes: A comparative analysis;Food Chemistry Advances;2023-10