Erratum to: Selection of Process Conditions for High Pressure Pasteurization of Sea Buckthorn Juice Retaining High Antioxidant Activity

被引：0
作者：
Zacharias Alexandrakis
Konstantina Kyriakopoulou
George Katsaros
Magdalini Krokida
Petros Taoukis
机构：
[1] National Technical University of Athens,School of Chemical Engineering
来源：
Food and Bioprocess Technology | 2014年 / 7卷
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：3235 / 3235
相关论文
共 50 条
[21]   Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization [J].
Plaza, Lucia ;
Sanchez-Moreno, Concepcion ;
Elez-Martinez, Pedro ;
de Ancos, Begona ;
Martin-Belloso, Olga ;
Pilar Cano, M. .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2006, 223 (04) :487-493
[22]   Orange juice quality after treatment by thermal pasteurization or isostatic high pressure [J].
Parish, ME .
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1998, 31 (05) :439-442
[23]   Development of fermented sea buckthorn (Hippophae rhamnoides L.) juice and investigation of its antioxidant and antimicrobial activity [J].
Liu, Xiaolu ;
Lv, Mingshan ;
Maimaitiyiming, Ruxianguli ;
Chen, Keping ;
Tuerhong, Nuersiman ;
Yang, Jiangyong ;
Aihaiti, Aihemaitijiang ;
Wang, Liang .
FRONTIERS IN NUTRITION, 2023, 10
[24]   Pasteurization of Fruit Juices by Means of a Pulsed High Pressure Process [J].
Donsi, Giorgio ;
Ferrari, Giovanna ;
Maresca, Paola .
JOURNAL OF FOOD SCIENCE, 2010, 75 (03) :E169-E177
[25]   Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice [J].
Stinco, Carla M. ;
Sentandreu, Enrique ;
Mapelli-Brahm, Paula ;
Navarro, Jose L. ;
Vicario, Isabel M. ;
Melendez-Martinez, Antonio J. .
FOOD CHEMISTRY, 2020, 331
[26]   Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice [J].
Velazquez-Estrada, R. M. ;
Hernandez-Herrero, M. M. ;
Ruefer, C. E. ;
Guamis-Lopez, B. ;
Roig-Sagues, A. X. .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2013, 18 :89-94
[27]   Effects of storage condition on phenolics and antioxidant activity of high hydrostatic pressure treated blueberry juice [J].
Wang, Xing ;
Ma, Yong-Kun ;
Yu, Li-Zhi ;
Ma, Hui ;
Deng, Na-Na ;
Zhang, Hai-Ning .
Modern Food Science and Technology, 2014, 30 (01) :101-107
[28]   Composition analysis and antioxidant activity evaluation of a high purity oligomeric procyanidin prepared from sea buckthorn by a green method [J].
Zhu, Yulian ;
Yuen, Michael ;
Li, Wenxia ;
Yuen, Hywel ;
Wang, Min ;
Smith, Deandrae ;
Peng, Qiang .
CURRENT RESEARCH IN FOOD SCIENCE, 2021, 4 :840-851
[29]   Selection of Process Conditions by Risk Assessment for Apple Juice Pasteurization by UV-Heat Treatments at Moderate Temperatures [J].
Gayan, E. ;
Torres, J. A. ;
Alvarez, I. ;
Condon, S. .
JOURNAL OF FOOD PROTECTION, 2014, 77 (02) :207-215
[30]   Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting [J].
Sevenich, Robert ;
Gratz, Maximilian ;
Hradecka, Beverly ;
Fauster, Thomas ;
Teufl, Thomas ;
Schottroff, Felix ;
Chytilova, Lucie Souckova ;
Hurkova, Kamila ;
Tomaniova, Monika ;
Hajslova, Jana ;
Rauh, Cornelia ;
Jaeger, Henry .
FRONTIERS IN NUTRITION, 2023, 10
12345