Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice

Author:

Moussa-Ayoub Tamer E.,Jäger Henry,Knorr Dietrich,El-Samahy Salah K.,Kroh Lothar W.,Rohn Sascha

Funder

Egyptian Ministry of Higher Education & Scientific Research

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Isorhamnetin prevent endothelial cell injuries from oxidized LDL via activation of p38 MAPK;Bao;European Journal of Pharmacology,2006

2. Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage;Barba;Journal of Agricultural and Food Chemistry,2010

3. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review;Barba;Comprehensive Reviews in Food Science and Food Safety,2012

4. Current applications and new opportunities for the use of pulsed electric fields in food science and industry;Barba;Food Research International,2015

5. Opuntia dillenii - an interesting and promising Cactaceae Taxon;Böhm;Journal of the Professional Association for Cactus Development,2008

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