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Effect of Processing on the Quality of Pineapple Juice

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Carole A.K. Sanya, Flora Josiane Chadare, Menouwesso Harold Hounhouigan, Nicodème V. Fassinou Hotegni, Mechak A. Gbaguidi, Jean Eudes Dekpemadoha, Anita R. Linnemann & D. Joseph Hounhouigan. (2020) Effects of plant density and fertilizer formula on physicochemical and sensorial characteristics of pasteurized juice from Perolera sugarloaf pineapples grown in the long rainy season. NJAS: Wageningen Journal of Life Sciences 92:1, pages 1-8.
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Mominul Hoque, Suvro Talukdar, Keya Rani Roy, Mohammad Afzal Hossain & Wahidu Zzaman. (2022) Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation. Food Science and Technology International 30:1, pages 37-48.
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Sunil Pipliya, Sitesh Kumar & Prem Prakash Srivastav. (2023) Effect of dielectric barrier discharge nonthermal plasma treatment on physicochemical, nutritional, and phytochemical quality attributes of pineapple [ Ananas comosus (L.)] juice . Journal of Food Science 88:11, pages 4403-4423.
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Filippo Silveri, Davide Paolini, Flavio Della Pelle, Paolo Bollella, Annalisa Scroccarello, Yohei Suzuki, Eole Fukawa, Keisei Sowa, Cinzia Di Franco, Luisa Torsi & Dario Compagnone. (2023) Lab-made flexible third-generation fructose biosensors based on 0D-nanostructured transducers. Biosensors and Bioelectronics 237, pages 115450.
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Tawseefa Jan, Rajeshwari Negi, Babita Sharma, Divjot Kour, Sanjeev Kumar, Ashutosh Kumar Rai, Sarvesh Rustagi, Sangram Singh, Mohd Aaqib Sheikh, Krishan Kumar, Naseer Ahmed & Ajar Nath Yadav. (2023) Diversity, distribution and role of probiotics for human health: Current research and future challenges. Biocatalysis and Agricultural Biotechnology 53, pages 102889.
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Isaya Kijpatanasilp, Passavee Narumonlittikrai, Khursheed Ahmad Sheikh, Saeid Jafari, Randy W. Worobo & Kitipong Assatarakul. (2023) Microbial inhibition and shelf-life extension of longan (Dimocarpus longan) juice by UV radiation. Food Control 149, pages 109694.
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Chia-Wei Liao, Man-Chia Hung, Chung-Yi Wang & Bang-Yuan Chen. (2023) Effects of high-pressure processing and thermal processing on different beverages containing Bacillus coagulans spores. LWT 183, pages 114887.
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Yunhao Hu & Wenbiao Wu. (2023) Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop. Food and Environmental Virology 15:2, pages 89-106.
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Virender Kumar, Harish Dureja & Vandana Garg. (2023) Traditional Use, Phytochemistry and Pharmacology of Ananas comosus (L.) Merr.(Family Bromeliaceae): An Update. Current Nutrition & Food Science 19:4, pages 428-441.
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Phunsiri Suthiluk, Nuntawan Chuensombat, Sutthiwal Setha & Matchima Naradisorn. (2023) Synergistic effect of UV-C irradiation and high-pressure processing in reducing microbial load in “Nanglae” pineapple juice compared to conventional heat treatment. Frontiers in Sustainable Food Systems 7.
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Sherazade Fikri, Marie-Hélène Lessard, Véronique Perreault, Alain Doyen & Steve Labrie. (2023) Candida krusei is the major contaminant of ultrafiltration and reverse osmosis membranes used for cranberry juice production. Food Microbiology 109, pages 104146.
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Dhivya Arikrishnan & Amit Keshav. (2022) Pineapple juice clarification by continuous dead-end microfiltration using a low-cost ceramic membrane. Journal of Food Measurement and Characterization 17:1, pages 863-881.
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Lubna Shaik & Snehasis Chakraborty. (2022) Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4716-4737.
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M.G. Anjaly, M.V. Prince, Aswin S. Warrier, A.M. Nandhu Lal, Naveen Kumar Mahanti, R. Pandiselvam, Rohit Thirumdas, R. Sreeja, Alexandru Vasile Rusu, Monica Trif & Anjineyulu Kothakota. (2022) Design Consideration And Modelling Studies Of Ultrasound And Ultraviolet Combined Approach For Shelf-Life Enhancement Of Pine Apple Juice. Ultrasonics Sonochemistry, pages 106166.
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Sunil Pipliya, Sitesh Kumar & Prem Prakash Srivastav. (2022) Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology. Innovative Food Science & Emerging Technologies 80, pages 103081.
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Lee Suan Chua & Chin Yee Leong. (2022) Optimization, Kinetic Studies, and Upscaling of Vacuum Evaporation for Pineapple Concentrates. ACS Food Science & Technology 2:2, pages 331-336.
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Wilasinee Sangsom & Chouw Inprasit. (2022) Design and Development of Innovative Steam Injection for High-Temperature Short-Time Liquid Foods. Processes 10:1, pages 161.
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Dilara Nur Dikmetas, Dilara Devecioglu, Aysegul Mutlu-Ingok, Merve Tomas & Funda Karbancioglu-Guler. 2022. Retention of Bioactives in Food Processing. Retention of Bioactives in Food Processing 203 245 .
Wanlin Wu, Gengsheng Xiao, Yuanshan Yu, Yujuan Xu, Jijun Wu, Jian Peng & Lu Li. (2021) Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice. Food Control 130, pages 108293.
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Adila Fazliyana Aili Hamzah, Muhammad Hazwan Hamzah, Hasfalina Che Man, Nur Syakina Jamali, Shamsul Izhar Siajam & Muhammad Heikal Ismail. (2021) Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges. Agronomy 11:11, pages 2221.
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Wilawan Palachum, Wanna Choorit & Yusuf Chisti. (2021) Nutritionally Enhanced Probioticated Whole Pineapple Juice. Fermentation 7:3, pages 178.
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Abebaw Teshome Tiruneh, Abebaw Ayele Negatu & Neela Satheesh. (2021) Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice. International Journal of Food Science 2021, pages 1-12.
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Shivali Banerjee, Vijayaraghavan Ranganathan, Amit Arora & Antonio F. Patti. (2020) Green approach towards hydrolysing wheat gluten using waste ingredients from pineapple processing industries. International Journal of Food Science & Technology 56:4, pages 1724-1733.
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Olfa Ben Braïek & Slim Smaoui. (2021) Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation. Journal of Food Quality 2021, pages 1-20.
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Emmanuel Baidhe, Julia Kigozi, Ivan Mukisa, Charles Muyanja, Leatitiah Namubiru & Brenda Kitarikawe. (2021) Unearthing the potential of solid waste generated along the pineapple drying process line in Uganda: A review. Environmental Challenges 2, pages 100012.
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Massimiliano Rinaldi, Paola Littardi, Tommaso Ganino, Antonio Aldini, Margherita Rodolfi, Davide Barbanti & Emma Chiavaro. (2020) Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing. LWT 134, pages 110207.
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Ján Durec, Blanka Tobolková, Elena Belajová, Martin Polovka & Ľubomír Daško. (2020) Effect of oxygen scavenger screw-caps on quality of pineapple juices. Chemical Papers 74:12, pages 4181-4191.
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Lee Suan Chua & Chin Yee Leong. (2020) Effects of microwave heating on quality attributes of pineapple juice. Journal of Food Processing and Preservation 44:10.
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H. Hounhouigan Mênouwesso, R. Linnemann Anita, M. Soumanou Mohamed & A. J. S. Van Boekel Martinus. (2020) Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice. African Journal of Food Science 14:8, pages 256-264.
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Charlène Leneveu-Jenvrin, Baptiste Quentin, Sophie Assemat & Fabienne Remize. (2020) Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment. Processes 8:9, pages 1186.
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Kathrin Vollmer, Snehasis Chakraborty, Prasanna Prakash Bhalerao, Reinhold Carle, Jan Frank & Christof Björn Steingass. (2020) Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice. Food and Bioprocess Technology 13:7, pages 1095-1109.
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Domenico Cautela, Domenico Castaldo & Bruna Laratta. (2018) Thermal inactivation of pectin methylesterase in pineapple juice. Journal of Food Measurement and Characterization 12:4, pages 2795-2800.
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Golnoosh Torabian, Bahareh Bahramian, Alessandro Zambon, Sara Spilimbergo, Qayyum Adil, Aaron Schindeler, Peter Valtchev & Fariba Dehghani. (2018) A hybrid process for increasing the shelf life of elderberry juice. The Journal of Supercritical Fluids 140, pages 406-414.
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Jyotsna Shrikant Thakur. (2018) HMF as a Quality Indicator in Garcinia indica Fruit Juice Concentrate. Current Research in Nutrition and Food Science Journal 6:1, pages 227-233.
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Zamantha Escobedo-Avellaneda, Rebeca García-García & Jorge Welti-Chanes. 2017. Innovative Technologies in Beverage Processing. Innovative Technologies in Beverage Processing 107 129 .
Begoña de Ancos, Concepción Sánchez-Moreno & Gustavo Adolfo González-Aguilar. 2017. Handbook of Pineapple Technology. Handbook of Pineapple Technology 221 239 .
Antonio Bevilacqua, Daniela Campaniello, Milena Sinigaglia & Maria Rosaria Corbo. (2015) Combination of ultrasound and antimicrobial compounds towards Pichia spp. and Wickerhamomyces anomalus in pineapple juice. LWT - Food Science and Technology 64:2, pages 616-622.
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Verena Bitzer & Jos Bijman. (2015) From innovation to co-innovation? An exploration of African agrifood chains. British Food Journal 117:8, pages 2182-2199.
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Anjaly M.G.Prince M.V.Aswin S. Warrier, Nandhu LaL A.M, Naveen Kumar Mahanti, Pandiselvam R.Rohit Thirumdas, Sreeja R, Alexandru Vasile Rusu, Monica Trif & Dr.Anjineyulu kothakota. (2022) Design Consideration and Modelling Studies of Ultrasound and Ultraviolet Combined Approach for Shelf-Life Enhancement of Pine Apple Juice. SSRN Electronic Journal.
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