Standard methods for Apis mellifera propolis research
V Bankova, D Bertelli, R Borba, BJ Conti… - Journal of Apicultural …, 2019 - Taylor & Francis
Propolis is one of the most fascinating honey bee (Apis mellifera L.) products. It is a plant
derived product that bees produce from resins that they collect from different plant organs …
derived product that bees produce from resins that they collect from different plant organs …
Revisiting non-thermal food processing and preservation methods—Action mechanisms, pros and cons: A technological update (2016–2021)
The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …
associated with thermal food processing methods, for instance, high operational costs and …
Effects of ultraviolet light and high‐pressure processing on quality and health‐related constituents of fresh juice products
T Koutchma, V Popović, V Ros‐Polski… - … Reviews in Food …, 2016 - Wiley Online Library
Fresh juices are highly popular beverages in the global food market. They are perceived as
wholesome, nutritious, all‐day beverages. For a fast growing category of premium juice …
wholesome, nutritious, all‐day beverages. For a fast growing category of premium juice …
High‐pressure inactivation of enzymes: a review on its recent applications on fruit purees and juices
S Chakraborty, N Kaushik, PS Rao… - … Reviews in Food …, 2014 - Wiley Online Library
In the last 2 decades high‐pressure processing (HPP) has established itself as one of the
most suitable nonthermal technologies applied to fruit products for the extension of shelf‐life …
most suitable nonthermal technologies applied to fruit products for the extension of shelf‐life …
Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) …
C Cheng, M Jia, Y Gui, Y Ma - Innovative Food Science & Emerging …, 2020 - Elsevier
Conventional thermal pasteurisation (90° C and 30 s), high pressure processing (HPP: 600
MPa, 4° C and 300 s), ultrasound processing (US: 50° C, 750 W and 36 min) and microwave …
MPa, 4° C and 300 s), ultrasound processing (US: 50° C, 750 W and 36 min) and microwave …
[HTML][HTML] An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model
ALRF Duque, M Monteiro, MAT Adorno… - Food Research …, 2016 - Elsevier
The aim of this research was to evaluate the influence of fresh orange juice (FOJ) and
pasteurized orange juice (POJ) on gut microbiota using the Simulator of the Human …
pasteurized orange juice (POJ) on gut microbiota using the Simulator of the Human …
Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing
W Błaszczak, R Amarowicz, AR Górecki - Innovative Food Science & …, 2017 - Elsevier
The aim of this study was to characterize the effect of high hydrostatic pressure (200–600
MPa/15 min) and storage (4° C/80 days) on aronia juice quality. The total antioxidant …
MPa/15 min) and storage (4° C/80 days) on aronia juice quality. The total antioxidant …
Gas chromatography–mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis …
S Bi, S Sun, F Lao, X Liao, J Wu - Food chemistry, 2020 - Elsevier
The contents of volatile aroma compounds in orange juice vary after high hydrostatic
pressure (HHP) processing and pasteurization, and hence gas chromatography–mass …
pressure (HHP) processing and pasteurization, and hence gas chromatography–mass …
A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of …
Y Tao, DW Sun, A Górecki, W Błaszczak, G Lamparski… - Food chemistry, 2016 - Elsevier
The influence of high hydrostatic pressure (HHP) processing in parallel with oak chip
maceration on the physicochemical and sensory properties of a young red wine was …
maceration on the physicochemical and sensory properties of a young red wine was …
Quality changes of HHP orange juice during storage: Metabolomic data integration analyses
R Sun, R Xing, J Zhang, T Deng, Y Ge, W Zhang… - Food Chemistry, 2023 - Elsevier
High hydrostatic pressure (HHP) is a non-thermal method of sterilizing orange juice.
However, knowledge of the quality variation during its storage is limited. This study aimed to …
However, knowledge of the quality variation during its storage is limited. This study aimed to …