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Serveur d'exploration sur l'oranger - Curation (Istex)

Index « AbsEn.i » - entrée « thermal »
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List of bibliographic references

Number of relevant bibliographic references: 15.
Ident.Authors (with country if any)Title
000D87 (2009) F. Sampedro ; D. J. Geveke ; X. Fan ; D. Rodrigo ; Q. H. ZhangShelf‐Life Study of an Orange Juice–Milk Based Beverage after PEF and Thermal Processing
000E38 (1963) R. W. Wolford [États-Unis] ; J. A. Attaway [États-Unis] ; G. E. Alberding [États-Unis] ; C. D. Atkins [États-Unis]Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography
000E55 (1979) V. Dowell [États-Unis]Synchrony and impact of Amitus hesperidum [Hym.: Platygasteridae ] on its host, Aleurocanthus woglumi [Hym.: Aleyrodidae] in southern Florida
000F05 (2003) Jan-Yee Lee [Taïwan] ; Yeong-Shenn Lin [Taïwan] ; Hung-Min Chang [Taïwan] ; Whitney Chen [Taïwan] ; Ming-Chang Wu [Taïwan]Temperature–time relationships for thermal inactivation of pectinesterases in orange juice
000F86 (1992) Arthur M. Winer [États-Unis] ; Janet Arey [États-Unis] ; Roger Atkinson [États-Unis] ; Sara M. Aschmann [États-Unis] ; William D. Long [États-Unis] ; C. Lynn Morrison [États-Unis] ; David M. Olszyk [États-Unis]Emission rates of organics from vegetation in California's Central Valley
001147 (1993) Qiyao Lu [République populaire de Chine]Fluctuation of agroclimatic zones and its impact on agricultural production in China
001188 (2012) Abdulameer A. Allaith [Bahreïn] ; Safa H. Ahmed ; Fatima JaferEffect of different thermal treatments and freezing on the antioxidant constituents and activity of two Bahraini date cultivars (Phoenix dactylifera L.)
001195 (2012) Francisco González-Cebrino [Espagne] ; Jesús García-Parra [Espagne] ; Rebeca Contador [Espagne] ; Rafael Tabla [Espagne] ; Rosario Ramírez [Espagne]Effect of High‐Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée
001199 (2011) Jesús García-Parra [Espagne] ; Francisco González-Cebrino [Espagne] ; Jonathan Delgado [Espagne] ; Mercedes Lozano [Espagne] ; Teresa Hernández [Espagne] ; Rosario Ramírez [Espagne]Effect of Thermal and High‐Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Purée with Industrial Origin during the Refrigerated Storage
001253 (2006) Pedro Elez-Martínez [Espagne] ; Ingrid Aguil Guayo [Espagne] ; Olga Martín-Belloso [Espagne]Inactivation of orange juice peroxidase by high‐intensity pulsed electric fields as influenced by process parameters
001283 (2006) Concepci N Sánchez-Moreno [Espagne] ; Lucía Plaza [Espagne] ; Bego A De Ancos [Espagne] ; M Pilar Cano [Espagne]Impact of high‐pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity
001297 (2007) Saner Dede [Turquie] ; Hami Alpas [Turquie] ; Alev Bay Nd Rl [Turquie]High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety
001454 (2000) Krista C. Shellie [États-Unis] ; Robert L. Mangan [États-Unis]Postharvest disinfestation heat treatments: response of fruit and fruit fly larvae to different heating media
001649 (2008) C. Alfaro [Espagne] ; J. Domínguez [Espagne] ; V. Navarro-Llopis [Espagne] ; J. Primo [Espagne]Evaluation of trimedlure dispensers by a method based on thermal desorption coupled with gas chromatography–mass spectrometry
001877 (2011) Patricia Navarro [Espagne] ; Antonio Jesus Melendez-Martinez [Espagne] ; Francisco Heredia [Espagne] ; Jose Antonio Gabaldon [Espagne] ; Ángel Antonio Carbonell-Barrachina [Espagne] ; Antonio Soler [Espagne] ; Antonio José Perez-Lopez [Espagne]Effects of β‐cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices

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