ArticleFoods (Basel, Switzerland)2021
Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage.Foods (Basel, Switzerland) · 2023Article
- Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review.Food science and biotechnology · 2023Review
- Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour.Foods (Basel, Switzerland) · 2022Article
- New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market.Molecules (Basel, Switzerland) · 2022Article
- Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics.Foods (Basel, Switzerland) · 2022Review
- The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness.Foods (Basel, Switzerland) · 2022Article
- Chemometric Valorization of Strawberry (Foods (Basel, Switzerland) · 2022Article
- Sustainable Functional Food Processing.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%,
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Registered trials
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