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Št. zadetkov: 3
Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar – a pilot scale study
Hassan Zia, Helena Murray, Mikko Hofsommer, Andrés Moreno Barreto, Dario Pavon-vargas, Alema Puzović, Manfred Gössinger, Ana Slatnar
Izvirni znanstveni članek
Oznake: HPLC-MS/MS;ascorbic acid;dehydroascorbic acid;high-pressure processing;ohmic heating;pulse electric field;thermal processing;
A comprehensive comparison was conducted on the effect of conventional thermal processing (TT), high-pressure processing (HP), pulse electric field (PF), and ohmic heating (OH) on water-soluble vitamins and color retention in strawberry nectar. The ascorbic acid (AA) content increased by 15- and 9-f ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in fruit nectars
Hassan Zia, Helen Murray, Mikko Hofsommer, Andrés Moreno Barreto, Dario Pavon-Vargas, Alema Puzović, Astrid Gędas, Sebastian Rincon, Manfred Gössinger, Ana Slatnar
Raziskovalni podatki
Oznake: HPLC-MS/MS;ascorbic acid;dehydroascorbic acid;high-pressure processing;ohmic heating;pulse electric field;thermal processing;strawberry nectar;
Method Development The most common technique for developing methods to analyze vitamins is an HPLC system coupled with a mass spectrometer (HPLC-MS). A triple quadrupole mass spectrometer operating under multiple reaction mode was used for analysis. At least two mass transitions per vitamin were se ...
Leto: 2024 Vir: Biotehniška fakulteta (UL BF)
Comparative effects of thermal, high-pressure processing, and pulsed electric field technologies on the quality attributes and bioactive compounds of sour cherry juice
Alema Puzović, Anh Truong Ngoc Quynh, Darío Pavon-Vargas, Kristyna Šimkova, Ibrahim Rabeeah, Heidi Halbwirth, Luca Cattani, Manfred Gössinger, Maja Mikulič Petkovšek
Raziskovalni podatki
Oznake: sour cherry juice;high-pressure processing;pulsed electric field;anthocyanins;microbial inactivation;
This study aimed to evaluate and compare the effects of thermal treatment (TT), high-pressure processing (HPP), and pulsed electric field (PEF) technologies on the physicochemical properties, microbial stability, and bioactive compound retention in sour cherry juice. Treatments were designed to meet ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 3
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