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High Pressure Research
An International Journal
Volume 36, 2016 - Issue 2
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Articles

The application of high pressure–mild temperature processing for prolonging the shelf-life of strawberry purée

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Pages 220-234 | Received 26 Jan 2016, Accepted 25 Mar 2016, Published online: 15 Apr 2016

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Justyna Szczepańska, Francisco J. Barba, Sylwia Skąpska & Krystian Marszałek. (2022) Changes in the polyphenolic profile and oxidoreductases activity under static and multi-pulsed high pressure processing of cloudy apple juice. Food Chemistry 384, pages 132439.
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Yixiong Tian, Wenxu Yan, Yali Tang, Ruijin Yang & Wei Zhao. (2018) Inactivation of membrane‐bound and soluble polyphenol oxidases in apple ( Malus domestica Borkh) by radio frequency processing for improved juice quality . Journal of Food Process Engineering 41:8, pages e12923.
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Vishal Ganessingh, Raeesah Sahibdeen & Rohanie Maharaj. 2018. Phytochemicals - Source of Antioxidants and Role in Disease Prevention. Phytochemicals - Source of Antioxidants and Role in Disease Prevention.
Liyi Chen, Xiufang Bi, Xiamin Cao, Lei Liu & Zhenming Che. (2018) Effects of high-power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink. Journal of the Science of Food and Agriculture 98:14, pages 5378-5385.
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Kjersti Aaby, Ingunn Haugland Grimsbo, Maria Befring Hovda & Tone Mari Rode. (2018) Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice. Food Chemistry 260, pages 115-123.
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Bo Yuan, Mary-Grace C. Danao, Jayne E. Stratton, Steven A. Weier, Curtis L. Weller & Mei Lu. (2018) High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities. Innovative Food Science & Emerging Technologies 47, pages 249-255.
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Bo Yuan, Mary-Grace C. Danao, Mei Lu, Steven A. Weier, Jayne E. Stratton & Curtis L. Weller. (2018) High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study. Innovative Food Science & Emerging Technologies 47, pages 241-248.
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Hui Zou, Yan Ma, Zhenzhen Xu, Xiaojun Liao, Ailiang Chen & Shuming Yang. (2018) Isolation of strawberry anthocyanins using high-speed counter-current chromatography and the copigmentation with catechin or epicatechin by high pressure processing. Food Chemistry 247, pages 81-88.
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Krystian Marszałek, Joanna Krzyżanowska, Łukasz Woźniak & Sylwia Skąpska. (2017) Kinetic modelling of polyphenol oxidase, peroxidase, pectin esterase, polygalacturonase, degradation of the main pigments and polyphenols in beetroot juice during high pressure carbon dioxide treatment. LWT - Food Science and Technology 85, pages 412-417.
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Krystian Marszałek, Łukasz Woźniak, Bartosz Kruszewski & Sylwia Skąpska. (2017) The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables. International Journal of Molecular Sciences 18:2, pages 277.
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Krystian Marszałek, Joanna Krzyżanowska, Łukasz Woźniak & Sylwia Skąpska. (2016) Kinetic modelling of tissue enzymes inactivation and degradation of pigments and polyphenols in cloudy carrot and celery juices under supercritical carbon dioxide. The Journal of Supercritical Fluids 117, pages 26-32.
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