The effect of pressure on the kinetics of polyphenolics degradation – Implications to hyperbaric storage using Epigallocatechin-gallate as a model-Reference-Cited by-同舟云学术

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The effect of pressure on the kinetics of polyphenolics degradation – Implications to hyperbaric storage using Epigallocatechin-gallate as a model

Published:2020-01 Issue: Volume:59 Page:102273
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Shkolnikov Hani,Belochvostov Valeria,Okun Zoya,Shpigelman Avi

Funder

Israel Science Foundation

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference83 articles.

1. The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage;Andrés;Food Chemistry,2016

2. Industrial viability of the hyperbaric method to store perishable foods at room temperature;Bermejo-Prada;Journal of Food Engineering,2017

3. Effect of hyperbaric storage at room temperature on color degradation of strawberry juice;Bermejo-Prada;Journal of Food Engineering,2016

4. Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice;Buckow;Journal of Agricultural and Food Chemistry,2010

5. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview;Cavalcanti;Food Research International,2011

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1. The effect of pressure on degradation kinetics of polyphenols: Impact of polyphenol structure at hyperbaric storage conditions;Innovative Food Science & Emerging Technologies;2024-05

2. Study of Brewer’s Spent Grain Environmentally Friendly Processing Ways;Molecules;2023-06-05

3. The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins;Antioxidants;2023-02-24

4. Shift of the reaction equilibrium at high pressure in the continuous synthesis of neuraminic acid;Beilstein Journal of Organic Chemistry;2022-05-20

5. Pressure-Based Technologies: High Pressure Processing; Supercritical and Subcritical Fluid Processing;Food Engineering Series;2022

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