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CyTA - Journal of Food Volume 15, 2017 - Issue 4
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Article

The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

Compuestos bioactivos, capacidad antioxidante e intensidad de color en mosto y vinos derivados de uvas sometidas a tratamiento de campos eléctricos pulsados

Simona Ioana VicaşFood Engineering Department, Faculty of Environmental Protection, University of Oradea, Oradea, RomaniaCorrespondence[email protected]
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,
Livia BandiciDepartment of Electrical Engineering, Faculty of Electrical Engineering and Information Technology, University of Oradea, Oradea, RomaniaView further author information
,
Alin Cristian TeuşdeaAnimal Science and Agritourism Department, Faculty of Environmental Protection, University of Oradea, Oradea, RomaniaView further author information
,
Valer TurcinNational Institute for Research and Development in Electrical Engineering (ICPE–CA), Bucharest, RomaniaView further author information
,
Dorin PopaFood Engineering Department, Faculty of Environmental Protection, University of Oradea, Oradea, RomaniaView further author information
&
Gheorghe Emil BandiciAgriculture-Horticulture Department, Faculty of Environmental Protection, University of Oradea, Oradea, RomaniaView further author information
Pages 553-562 | Received 17 Nov 2016, Accepted 31 Mar 2017, Published online: 13 Jun 2017

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Thulasidas Jeya Shree, Varadarajan Gowri Sree, Sadasivam Poompavai, Elisabetta Sieni, Paolo Sgarbossa, Ignacio Camarillo & Raji Sundararajan. (2022) Inhibition of Proliferation of HeLa Cells by Pulsed Electric Field Treated Mentha piperita (Mint) Extract. IETE Journal of Research 68:2, pages 858-868.
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Articles from other publishers (12)

Catarina Marques, Lia-Tânia Dinis, Maria João Santos, João Mota & Alice Vilela. (2023) Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products—Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects. Foods 12:23, pages 4277.
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Xiaojiao Chen, Yi Ma, Tiwei Diao, Yinjiang Leng, Xiaoqin Lai & Xin Wei. (2022) Pulsed electric field technology for the manufacturing processes of wine: A review. Journal of Food Processing and Preservation 46:8.
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Adriana Ramona Memete, Alin Cristian Teusdea, Adrian Vasile Timar, Adrian Nicolae Vuscan, Olimpia Smaranda Mintaș, Simona Cavalu & Simona Ioana Vicas. (2022) Effects of Different Edible Coatings on the Shelf Life of Fresh Black Mulberry Fruits (Morus nigra L.). Agriculture 12:7, pages 1068.
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Gabriela Rios-Corripio, Mariana Morales-de la Peña, Jorge Welti-Chanes & José Ángel Guerrero-Beltrán. (2022) Pulsed electric field processing of a pomegranate (Punica granatum L.) fermented beverage. Innovative Food Science & Emerging Technologies 79, pages 103045.
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Ricardo Vejarano & Mariano Luján-Corro. (2022) Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking. Frontiers in Nutrition 9.
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E. Vorobiev & N. I. Lebovka. 2022. Pulsed Electric Fields Technology for the Food Industry. Pulsed Electric Fields Technology for the Food Industry 209 269 .
Humberto Aguirre-Becerra, Ma Cristina Vazquez-Hernandez, Diana Saenz de la O, Aurora Alvarado-Mariana, Ramon G. Guevara-Gonzalez, Juan Fernando Garcia-Trejo & Ana Angélica Feregrino-Perez. 2021. Bioactive Natural Products for Pharmaceutical Applications. Bioactive Natural Products for Pharmaceutical Applications 151 195 .
Abdul Rahaman, Xin‐An Zeng, Muhammad Adil Farooq, Ankita Kumari, Mian Anjum Murtaza, Nabeel Ahmad, Muhammad Faisal Manzoor, Sadia Hassan, Zahoor Ahmad, Chen Bo‐Ru, Zhan Jinjing & Azhari Siddeeg. (2020) Effect of pulsed electric fields processing on physiochemical properties and bioactive compounds of apricot juice. Journal of Food Process Engineering 43:8.
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Eugene Vorobiev & Nikolai LebovkaEugene Vorobiev & Nikolai Lebovka. 2020. Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy. Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy 299 335 .
Azhari Siddeeg, Xin‐An Zeng, Abdul Rahaman, Muhammad Faisal Manzoor, Zahoor Ahmed & Al‐Farga Ammar. (2019) Effect of Pulsed Electric Field Pretreatment of Date Palm Fruits on Free Amino Acids, Bioactive Components, and Physicochemical Characteristics of the Alcoholic Beverage. Journal of Food Science 84:11, pages 3156-3162.
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Azhari Siddeeg, Xin-An Zeng, Abdul Rahaman, Muhammad Faisal Manzoor, Zahoor Ahmed & Al-Farga Ammar. (2019) Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments. Journal of Food Science and Technology 56:9, pages 4380-4389.
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Shualing Yang, Guanchen Liu, Zihan Qin, Daniel Munk, Jeanette Otte & Lilia Ahrné. 2019. Effect of Emerging Processing Methods on the Food Quality. Effect of Emerging Processing Methods on the Food Quality 27 67 .

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