Full Length Research Paper
References
Aleman GD, Ting EY, Mordre SC, Hawes ACO, Walker M, Farkas DF, Torres JA (1996). Pulsed ultra-high pressure treatments for pasteurization of pineapple juice. Journal of Food Science 61:388-390. |
|
Aneja KR, Dhiman R, Aggarwal NK, Aneja A (2014). Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices. International Journal of Microbiology 14. |
|
Burdurlu HS, Koca N, Karadeniz F (2006). Degradation of vitamin C in citrus juice concentrates during storage. Journal of Food Engineering 74:211-216. |
|
De Levie R (2004). Advanced Excel for Scientific Data Analysis. Oxford University Press, New York. |
|
De Vasconcelos Facundo HV, De Souza Neto MA, Maia Narendra Narain GA, Dos Santos Garruti D (2010). Changes in flavor quality of pineapple juice during processing. Journal of Food Processing and Preservation 34:508-519. |
|
Dementavicius D, Lukseviciute V, Gomez-Lopez VM, Luksiene Z (2016). Application of mathematical models for bacterial inactivation curves using Hypericin-based photosensitization. Journal of Applied Microbiology 120:1492-1500. |
|
Dhuique-Mayer C, Tbatou M, Carail M, Caris-Veyrat C, Dornier M, Amiot MJ (2007). Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds. Journal of Agricultural and Food Chemistry 55:4209-4216. |
|
Gopal KR, Kalla AM, Srikanth K (2017). High Pressure Processing of Fruits and Vegetable Products: A Review. International Journal of Pure and Applied. Bioscience 5(5):680-692. |
|
Hanover LM, White JS (1993). Manufacturing, composition, and applications of fructose. The American Journal of Clinical Nutrition 58:724S-732S. |
|
Hiwilepo-Van Hal P, Bosschaart C, Van Twisk C, Verkerk R, Dekker M (2012). Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits. LWT - Food Science and Technology 49:188-191. |
|
Hocking AD, Jensen N (2001). Spoilage of various food classes : soft drinks, cordials, juices, bottled water and related products. Spoilage of Processed Food : Causes and Diagnosis. CJ Moir and DC Waterloo: Australian Institute of Food Science and Technology Incorporated Food Microbiology Group AIFST Inc. pp. 187-198. |
|
Hounhouigan MH, Linnemann AR, Soumanou MM, Van Boekel MAJS (2014a). Effect of processing on the quality of pineapple juice. Food Reviews International 30:112-133. |
|
Hounhouigan MH, Linnemann AR, Ingenbleek PT, Soumanou MM, Van Trijp HC, Van Boekel MA (2014b). Effect of physical damage and storage of pineapple fruits on their suitability for juice production. Journal of Food Quality 37(4):268-273. |
|
Igual M, García-Martínez E, Camacho M, Martínez-Navarrete N (2010). Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice. Food Chemistry 118:291-299. |
|
Indriani DW, Amalia S, Sumarlan SH, Barunawati N (2018). Effect of Voltage and Frequency in Pasteurization Pulsed Electric Field (PEF) Continous System of Pineapple (Ananas comosus [L.] Merr) Juice. IOP Conference Series: Materials Science and Engineering. |
|
Kaddumukasa PP, Imathiu SM, Mathara JM, Nakavuma JL (2017). Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices. Food Science and Nutrition 5:1098-1105. |
|
Khalid N, Suleria HAR, Ahmed I (2016). Pineapple Juice. Handbook of Functional Beverages and Human Health. pp. 489-500. |
|
Li R, Kou X, Zhang L, Wang S (2018). Inactivation kinetics of food-borne pathogens subjected to thermal treatments: a review. International Journal of Hyperthermia 34(2):177-188. |
|
Linton M, McClements J, Patterson M (1999). Inactivation of Escherichia coli O157: H7 in orange juice using a combination of high pressure and mild heat. Journal of Food Protection 62:277-279. |
|
Marcotte M, Stewart B, Fustier P (1998). Abused Thermal Treatment Impact on Degradation Products of Chilled Pasteurized Orange Juice. Journal of Agricultural and Food Chemistry 46:1991-1996. |
|
Nguyen BT, Bujna E, Fekete N, Tran ATM, Rezessy-Szabo JM, Prasad R, Nguyen QD (2019). Probiotic Beverage From Pineapple Juice Fermented With Lactobacillus and Bifidobacterium Strains. Frontiers in Nutrition. |
|
Odriozola-Serrano I, Soliva-Fortuny R, Gimeno-AñoÌ V, MartiÌn-Belloso O (2008). Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields. Journal of Agricultural and Food Chemistry 56:8387-8393. |
|
Oliveira RBA, Baptista RC, Chincha AAIA, Conceiç~ao DA, Nascimento JS, Costa LEO, Cruz AG, Sant'Ana AS (2018). Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat "requeij~ao cremoso". Food Control 84:395-402. |
|
Plaza L, Sánchez-Moreno C, Elez-Martínez P, De Ancos B, Martín-Belloso O, Cano MP (2006). 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. European Food Research and Technology 223:487-493. |
|
Rattanathanalerk M, Chiewchan N, Srichumpoung W (2005). Effect of thermal processing on the quality loss of pineapple juice. Journal of Food Engineering 66:259-265. |
|
Van Boekel MA (2009). Kinetic modeling of reactions in foods. CRC PressI Llc. |
|
Van Boekel MAJS (2008). Kinetic modeling of food quality: a critical review. Comprehensive Reviews in Food Science and Food Safety 7:144-158. |
|
Vikram VB, Ramesh MN, Prapulla SG (2005). Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering 69:31-40. |
|
Wang YC, Chuang YC, Ku YH (2007). Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan. Food Chemistry 102:1163-1171. |
|
Wurlitzer NJ, Dionı'sio AP, Lima JR, dos Santos Garruti D, da Silva Arau'jo IM, Julia˜o da Rocha RF, Lima Maia J (2019).Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties. Association of Food Scientists and Technologists. |
|
Yeom HW, Streaker CB, Zhang QH, Min DB (2000). Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. Journal of Agricultural and Food Chemistry 48:4597-4605. |
|
Zappala M, Fallico B, Arena E, Verzera A (2005). Methods for the determination of HMF in honey: a comparison. Food Control 16:273-277. |
|
Zhang ZH, Wang LH, Zeng XA, Han Z, Brennan CS (2018). Non-thermal technologies and its current and future application in the food industry: a review. International Journal of Food Science and Technology 54:1-13. |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0