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High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

Does the antioxidant potential of high pressure treated apple juice change during storage?

Avelina Fernández García Bundesforschungsanstalt für Ernährung, Institut für Chemie und Biologie, Haid-und-Neustr. 9, 76131, Karlsruhe, Germany
,
Peter Butz Bundesforschungsanstalt für Ernährung, Institut für Chemie und Biologie, Haid-und-Neustr. 9, 76131, Karlsruhe, Germany
&
Bernhard Tauscher Bundesforschungsanstalt für Ernährung, Institut für Chemie und Biologie, Haid-und-Neustr. 9, 76131, Karlsruhe, Germany
Pages 153-160 | Received 09 Sep 1999, Published online: 19 Aug 2006

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Fanli Yang, Min Zhang, Arun S. Mujumdar, Qifeng Zhong & Zhushang Wang. (2018) Enhancing drying efficiency and product quality using advanced pretreatments and analytical tools—An overview. Drying Technology 36:15, pages 1824-1838.
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Avelina Fernández, Peter Butz & Bernhard Tauscher. (2009) IgE binding capacity of apple allergens preserved after high pressure treatment. High Pressure Research 29:4, pages 705-712.
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Articles from other publishers (20)

María José Torres‐Ossandón, Luis Castillo, Kong S. Ah‐Hen & Antonio Vega‐Gálvez. (2020) Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior of Botrytis cinerea in white grape juice concentrate . Journal of Food Processing and Preservation 44:11.
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Insha Zahoor & Farhana Mehraj Allai. 2020. Functional Food Products and Sustainable Health. Functional Food Products and Sustainable Health 131 153 .
Krystian Marszałek, Justyna Szczepańska, Szymon Starzonek, Łukasz Woźniak, Urszula Trych, Sylwia Skąpska, Sylwester Rzoska, Jorge A. Saraiva, Jose M. Lorenzo & Francisco J. Barba. (2019) Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage. Journal of Food Process Engineering 42:4.
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Francisco J. Barba, Paulo E. Sichetti Munekata, José M. Lorenzo & Antonio Cilla. 2019. Encyclopedia of Food Security and Sustainability. Encyclopedia of Food Security and Sustainability 449 456 .
Fahad Al-juhaimi, Kashif Ghafoor, Mehmet Musa Özcan, M. H. A. Jahurul, Elfadil E. Babiker, S. Jinap, F. Sahena, M. S. Sharifudin & I. S. M. Zaidul. (2018) Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. Journal of Food Science and Technology 55:10, pages 3872-3880.
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E. Juarez-Enriquez, I. Salmeron-Ochoa, N. Gutierrez-Mendez, H.S. Ramaswamy & E. Ortega-Rivas. (2015) Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure. LWT - Food Science and Technology 62:1, pages 915-919.
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Snehasis Chakraborty, Pavuluri Srinivasa Rao & Hari Niwas Mishra. (2015) Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree. Innovative Food Science & Emerging Technologies 28, pages 10-21.
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Liang Zhao, Yongtao Wang, Dandan Qiu & Xiaojun Liao. (2014) Effect of Ultrafiltration Combined with High-Pressure Processing on Safety and Quality Features of Fresh Apple Juice. Food and Bioprocess Technology 7:11, pages 3246-3258.
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Noor Akhmazilah Fauzi, Mohammed Mehdi Farid & Filipa V. M. Silva. (2013) High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour. Food and Bioprocess Technology 7:8, pages 2299-2307.
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Francisco J. Barba, Maria J. Esteve & Ana Frigola. (2013) Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Research International 50:2, pages 545-549.
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Yongtao Wang, Fengxia Liu, Xiamin Cao, Fang Chen, Xiaosong Hu & Xiaojun Liao. (2012) Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar. Innovative Food Science & Emerging Technologies 16, pages 326-334.
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Pittaya Chaikham & Arunee Apichartsrangkoon. (2012) Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition. Food Chemistry 134:4, pages 2194-2200.
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Francisco J. Barba, Clara Cortés, María J. Esteve & Ana Frígola. (2011) Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment. Food and Bioprocess Technology 5:6, pages 2222-2232.
Crossref
Francisco J. Barba, María J. Esteve & Ana Frígola. (2012) High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review. Comprehensive Reviews in Food Science and Food Safety 11:3, pages 307-322.
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Om Prakash Chauhan, Pakalpati Srinivas Raju, Narasimhamurthy Ravi, Nagraj Roopa & Amarinder Singh Bawa. (2011) Studies on retention of antioxidant activity, phenolics and flavonoids in high pressure processed black grape juice and their modelling. International Journal of Food Science & Technology 46:12, pages 2562-2568.
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Ankit Patras, Nigel P. Brunton, Sara Da Pieve & Francis Butler. (2009) Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovative Food Science & Emerging Technologies 10:3, pages 308-313.
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Nuria Martí, Pedro Mena, Jose Antonio Cánovas, Vicente Micol & Domingo Saura. (2009) Vitamin C and the Role of Citrus Juices as Functional Food. Natural Product Communications 4:5, pages 1934578X0900400.
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Angeliki C. Polydera, Nikolaos G. Stoforos & Petros S. Taoukis. (2004) The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heat. International Journal of Food Science and Technology 39:7, pages 783-791.
Crossref
P. Butz, A. Fernández García & B. Tauscher. 2002. Trends in High Pressure Bioscience and Biotechnology, Proceedings First International Conference on High Pressure Bioscience and Biotechnology. Trends in High Pressure Bioscience and Biotechnology, Proceedings First International Conference on High Pressure Bioscience and Biotechnology 417 421 .
A. Fernandez Garcia, P. Butz & B. Tauscher. (2006) Effects of High‐pressure Processing on Carotenoid Extractability, Antioxidant Activity, Glucose Diffusion, and Water Binding of Tomato Puree ( Lycopersicon esculentum Mill.) . Journal of Food Science 66:7, pages 1033-1038.
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