Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

This publication has 40 references indexed in Scilit:

• Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
  Journal of the Science of Food and Agriculture, 2011
• Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice
  Food Chemistry, 2010
• Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.)
  Food Chemistry, 2008
• Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits
  Food Chemistry, 2007
• Effects of varieties and cultivation conditions on the composition of strawberries
  Journal of Food Composition and Analysis, 2003
• Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acid
  Food Chemistry, 2002
• Anthocyanic pigment determination in red fruit juices, concentrated juices and syrups using liquid chromatography
  Analytica Chimica Acta, 1999
• Flavonoids and phenolic acids in selected berries
  Cancer Letters, 1997
• High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products
  Journal of Food Science, 1997
• Pasteurization of citrus juice with microwave energy in a continuous-flow unit
  Journal of Agricultural and Food Chemistry, 1993