Cargando…

Storage Test on Apple Juice After Ultrasound Treatment

Apple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conve...

Descripción completa

Detalles Bibliográficos
Autores principales:	Montemurro, Filomena, Fasolato, Luca, Balzan, Stefania, De Nardi, Roberta, Marchesini, Giorgio, Cardazzo, Barbara, Novelli, Enrico
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	PAGEPress Publications, Pavia, Italy 2014
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076677/ https://www.ncbi.nlm.nih.gov/pubmed/27800306 http://dx.doi.org/10.4081/ijfs.2014.955

Ejemplares similares

Minimum Bactericidal Concentration of Phenols Extracted from Oil Vegetation Water on Spoilers, Starters and Food-Borne Bacteria
por: Fasolato, Luca, et al.
Publicado: (2015)

Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K-12
por: Carraro, Lisa, et al.
Publicado: (2014)

Cold Chain and Consumers’ Practices: Exploratory Results of Focus Group Interviews
por: Balzan, Stefania, et al.
Publicado: (2014)

Genuine and Natural: The Opinion of Teen Consumers
por: Balzan, Stefania, et al.
Publicado: (2017)

Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect
por: Novelli, Enrico, et al.
Publicado: (2014)

Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
por: Fasolato, Luca, et al.
Publicado: (2018)

Using a Concentrate of Phenols Obtained from Olive Vegetation Water to Preserve Chilled Food: Two Case Studies
por: Fasolato, Luca, et al.
Publicado: (2016)

Characterisation of the Thermostable Protease AprX in Strains of Pseudomonas Fluorescens and Impact on the Shelf-life of Dairy Products: Preliminary Results
por: Andreani, Nadia Andrea, et al.
Publicado: (2016)

Evaluating Escherichia coli contamination in bivalve mollusks using the impedance method: a comparison with most probable number analyses and correlation with environmental parameters
por: Currò, Sarah, et al.
Publicado: (2023)

Analysis of Process Factors of Dry Fermented Salami to Control Listeria Monocytogenes
por: Novelli, Enrico, et al.
Publicado: (2017)

Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
por: Lucchini, Rosaria, et al.
Publicado: (2018)

A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production
por: Sattin, Eleonora, et al.
Publicado: (2016)

Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
por: Rahman, Mohammad Shamsur, et al.
Publicado: (2023)

Cuttlefish Species Authentication: Advancing Label Control through Near-Infrared Spectroscopy as Rapid, Eco-Friendly, and Robust Approach
por: Currò, Sarah, et al.
Publicado: (2023)

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets
por: Balzan, Stefania, et al.
Publicado: (2021)

Fast and Green Method to Control Frauds of Geographical Origin in Traded Cuttlefish Using a Portable Infrared Reflective Instrument
por: Currò, Sarah, et al.
Publicado: (2021)

Effect of Processing and Storage on the Quality of Beetroot and Apple Mixed Juice
por: Bianchi, Flavia, et al.
Publicado: (2021)

Improving the qualitative indicators of apple juice by Chitosan and ultrasound
por: Belgheisi, Saba, et al.
Publicado: (2019)

Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice
por: Zhang, Haixia, et al.
Publicado: (2018)

Freezing point temperature is in favor of not‐from‐concentrate apple juice storage
por: Gou, Xiaoju, et al.
Publicado: (2019)

Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage
por: Illera, A.E., et al.
Publicado: (2019)

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage
por: Juarez-Enriquez, Edmundo, et al.
Publicado: (2016)

Changes in physicochemical profiles and quality of apple juice treated by ultrafiltration and during its storage
por: Cai, Ming, et al.
Publicado: (2020)

Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice
por: Wang, Haifen, et al.
Publicado: (2022)

Use of HPLC-MS to Determine the Loss of Metabolites in Apple Juices under Different Storage Conditions
por: Juhart, Jan, et al.
Publicado: (2023)

Combining Culture-Dependent and Culture-Independent Methods: New Methodology Insight on the Vibrio Community of Ruditapes philippinarum
por: Zampieri, Angela, et al.
Publicado: (2021)

Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent Storage
por: Wagner, Annette, et al.
Publicado: (2022)

Differences in pharmacokinetics of apple polyphenols after standardized oral consumption of unprocessed apple juice
por: Wruss, Jürgen, et al.
Publicado: (2015)

Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics
por: Kebede, Biniam, et al.
Publicado: (2020)

Partial Removal of Sugar from Apple Juice by Nanofiltration and Discontinuous Diafiltration
por: Gaglianò, Martina, et al.
Publicado: (2022)

Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice
por: Grubišić, Sanja, et al.
Publicado: (2022)

An apple a day: an outbreak of cryptosporidiosis in Norway associated with self-pressed apple juice
por: Robertson, L. J., et al.
Publicado: (2019)

Ancient Danish Apple Cultivars—A Comprehensive Metabolite and Sensory Profiling of Apple Juices
por: Iaccarino, Nunzia, et al.
Publicado: (2019)

Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend
por: Feng, Xiaoping, et al.
Publicado: (2020)

Disseminating Science and Education through Social Media: The Experience of a Students’ Editorial Team at the University of Padova
por: Balzan, Stefania, et al.
Publicado: (2022)

Freeze concentrated apple juice maintains its flavor
por: Yoda, Tsuyoshi, et al.
Publicado: (2021)

Effect of container shape on freeze concentration of apple juice
por: Yoda, Tsuyoshi, et al.
Publicado: (2021)

Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars
por: Lončarić, Ante, et al.
Publicado: (2023)

Design consideration and modelling studies of ultrasound and ultraviolet combined approach for shelf-life enhancement of pine apple juice
por: Anjaly, M.G., et al.
Publicado: (2022)

Degradation of Patulin in Pear Juice and Apple Juice by Ascorbic Acid and the Combination of Ascorbic Acid and Ferrous Iron
por: Wei, Xiaoyan, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_f287gdq1d3pudulkbrtsf2lvof