Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice-Reference-Cited by-同舟云学术

Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice

Published:2017-12 Issue: Volume:102 Page:282-290
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Almeida Francisca Diva Lima,Gomes Wesley Faria,Cavalcante Rosane Souza,Tiwari Brijesh K.,Cullen Patrick J.,Frias Jesus Maria,Bourke Paula,Fernandes Fabiano A.N.,Rodrigues Sueli^ORCID

Funder

CNPq

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice;Aganovic;European Food Research and Technology,2015

2. Effects of atmospheric cold plasma and ozone on prebiotic orange juice;Almeida;Innovative Food Science & Emerging Technologies,2015

3. Evaluation of plasma, high-pressure and ultrasound processing on the stability of fructooligosaccharides;Alves Filho;International Journal of Food Science and Technology,2016

4. The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage;Andrés;Food Chemistry,2016

5. Study of antioxidant capacity and quality parameters in an orange juice-milk beverage after high-pressure processing treatment;Barba;Food and Bioprocess Technology,2012

Cited by 67 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. High voltage electric field as a green technology preserves the appearance of apple juice during cold storage;Sustainable Chemistry and Pharmacy;2024-10

2. Eco-Friendly Extraction: Innovations, Principles, and Comparison with Traditional Methods;Separation & Purification Reviews;2024-07-23

3. Use of Cold Plasma as an Alternative to Improve Corn Starch-Based Films: Effect of the Plasma Application Strategy;Processes;2024-07-09

4. Chemical and physical changes induced by cold plasma treatment of foods: A critical review;Comprehensive Reviews in Food Science and Food Safety;2024-06-25

5. Lowering added sugar and increasing fibre in croissants using short-chain fructooligosaccharides (sc-FOS);Food Hydrocolloids;2024-05