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Postharvest Biology and Technology, ISSN 0925-5214, 09/2019, Volume 155, pp. 130 - 139
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 02/2017, Volume 97, Issue 3, pp. 984 - 990
BACKGROUND Thermal processing causes a number of undesirable changes in physicochemical and bioactive properties of tomato products. Microwave (MW) technology... 
smoothie | viscosity | carotenoids | thermal treatment | vitamin C | QUALITY | FOOD SCIENCE & TECHNOLOGY | ORANGE JUICE | PECTIN ESTERASE | ASCORBIC-ACID | COLD-STORAGE | LYCOPENE | KINETICS | POLYGALACTURONASE | AGRICULTURE, MULTIDISCIPLINARY | TOTAL ANTIOXIDANT ACTIVITY | CHEMISTRY, APPLIED | PULSED ELECTRIC-FIELDS | Pigments, Biological - analysis | Carotenoids - analysis | Food Quality | Pigments, Biological - radiation effects | Carboxylic Ester Hydrolases - chemistry | Nutritive Value | Humans | Polygalacturonase - chemistry | Fruit - radiation effects | Polygalacturonase - radiation effects | Lycopersicon esculentum - enzymology | Food Irradiation - adverse effects | Fruit - enzymology | Microwaves - adverse effects | Plant Proteins - chemistry | Chemical Phenomena | Plant Proteins - radiation effects | Plant Proteins - metabolism | Food Handling | Antioxidants - analysis | Enzyme Stability - radiation effects | Ascorbic Acid - analysis | Hot Temperature - adverse effects | Fruit - chemistry | Viscosity - radiation effects | Antioxidants - radiation effects | Lycopersicon esculentum - radiation effects | Pasteurization - methods | Polygalacturonase - metabolism | Carotenoids - radiation effects | Carboxylic Ester Hydrolases - radiation effects | Lycopersicon esculentum - chemistry | Mechanical Phenomena | Dose-Response Relationship, Radiation | Ascorbic Acid - radiation effects | Carboxylic Ester Hydrolases - metabolism | Enzymes | Tomatoes | Food science | Microwaves | Pasteurization | Reduction | Heat treatment | Ovens | Biocompatibility | Purees
Journal Article
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 03/2019, Volume 99, Issue 5, pp. 2384 - 2392
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 3/2016, Volume 53, Issue 3, pp. 1475 - 1486
Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health-promoting compounds were developed. The smoothies showed a... 
Chemistry | Food Science | Nutrition | Chemistry/Food Science, general | Bioactive compounds | Vitamin C | Fibre | Beverages | Lycopene | Chlorophylls | STORAGE | SPINACH PUREE | QUALITY | HIGH HYDROSTATIC-PRESSURE | BROCCOLI | FOOD SCIENCE & TECHNOLOGY | COLOR | KAILAN-HYBRID | THERMAL INACTIVATION | Vegetables | Statistical analysis | Storage | Food science | Dietary fiber | Original
Journal Article
Food Control, ISSN 0956-7135, 02/2012, Volume 23, Issue 2, pp. 325 - 332
Washing procedures applied to fresh produce have the potential to reduce contamination from the surface of the product. However, the wash water may also serve... 
Rapid detection kits | Food safety | Sanitizers | Microbial quality | Baby leaves | LISTERIA-MONOCYTOGENES | UNITED-STATES | EFFICACY | FOOD SCIENCE & TECHNOLOGY | INACTIVATION KINETICS | DISINFECTION BY-PRODUCTS | FRUIT | O157-H7 | DRINKING-WATER | ERWINIA-CAROTOVORA | Sodium hypochlorite | Salmonella
Journal Article
Postharvest Biology and Technology, ISSN 0925-5214, 2009, Volume 51, Issue 3, pp. 287 - 296
Journal Article
Postharvest Biology and Technology, ISSN 0925-5214, 02/2013, Volume 76, pp. 125 - 134
► Quality changes after single/combined sanitising treatments of fresh-cut broccoli were studied. ► Combined treatments achieved lower natural microflora... 
Kailan-hybrid | Brassica oleracea | Italica group × Alboglabra group | Minimally processed | Antioxidant enzymes | Electrolyte leakage | Phenolics | Fatty acids | Italica group×Alboglabra group
Journal Article
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