Abedelmaksoud, T., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., & Feyissa, A. H. (2018). Effect of ohmic heating parameters on inactivation of enzymes and quality of not-from-concentrate mango juice.
Asian Journal of Scientific Research, 11(3), 383-392. doi:
https://doi.org/10.3923/ajsr.2018.383.392
Abedelmaksoud, T. G., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., & Feyissa, A. H. (2018). Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM.
Journal of Food Science and Technology, 55(7), 2420-2428. doi:
https://doi.org/10.1007/s13197-018-3159-1
Ahmed, J., Ramaswamy, H. S., & Hiremath, N. (2005). The effect of high pressure treatment on rheological characteristics and colour of mango pulp.
International Journal of Food Science & Technology, 40(8), 885-895. doi:
https://doi.org/10.1111/j.1365-2621.2005.01026.x
AOAC. (1990a). Chapter 37 (method 942.15 A). Official Methods of Analysis.
AOAC. (1990b). official method 934.06: moisture in dried fruits. Official Methods of Analysis of AOAC International.
Ayaseh, A., Alizadeh, M., Esmaiili, M., Mehrdad, A., & Javadzadeh, Y. (2014). Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice.
Research and Innovation in Food Science and Technology, 3(3), 267-282. doi:
https://doi.org/10.22101/JRIFST.2014.10.23.336
Brandenburg, R., Ehlbeck, J., Stieber, M., v. Woedtke, T., Zeymer, J., Schlüter, O., & Weltmann, K.-D. (2007). Antimicrobial Treatment of Heat Sensitive Materials by Means of Atmospheric Pressure Rf-Driven Plasma Jet.
Contributions to Plasma Physics, 47(1-2), 72-79. doi:
https://doi.org/10.1002/ctpp.200710011
Brasil, I. M., & Siddiqui, M. W. (2018). Chapter 1 - Postharvest Quality of Fruits and Vegetables: An Overview. In M. W. Siddiqui (Ed.), Preharvest Modulation of Postharvest Fruit and Vegetable Quality (pp. 1-40): Academic Press.
Bursać Kovačević, D., Putnik, P., Dragović-Uzelac, V., Pedisić, S., Režek Jambrak, A., & Herceg, Z. (2016). Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice.
Food Chemistry, 190, 317-323. doi:
https://doi.org/10.1016/j.foodchem.2015.05.099
Dhali, S. K., & Sardja, I. (1989, May). Dielectric-barrier discharge for the removal of SO/sub 2/ from flue gas. Paper presented at the IEEE 1989 International Conference on Plasma Science, Buffalo, NY, USA.
González-Aguilar, G. A., Zavaleta-Gatica, R., & Tiznado-Hernández, M. E. (2007). Improving postharvest quality of mango ‘Haden’ by UV-C treatment.
Postharvest Biology and Technology, 45(1), 108-116. doi:
https://doi.org/10.1016/j.postharvbio.2007.01.012
Hirschler, R. (2012). Chapter 10- Whiteness, yellowness, and browning in food colorimetry: a critical review (1st Edition ed.): CRC Press.
Kaleem, A., Nazir, H., Pervaiz, S., Iqtedar, M., Abdullah, R., Aftab, M., & Naz, S. (2016). Investigation of the effect of temperatute on vitamin C in fresh and packed fruit juices. FUUAST Journal of Biology, 6(1), 117-120.
Kaushik, N., Kaur, B. P., Rao, P. S., & Mishra, H. N. (2014). Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali).
Innovative Food Science & Emerging Technologies, 22, 40-50. doi:
https://doi.org/10.1016/j.ifset.2013.12.011
Keener, K. M., Jensen, J., Valdramidis, V., Byrne, E., Connolly, J., Mosnier, J., & Cullen, P. (2012). Decontamination of Bacillus subtilis spores in a sealed package using a non-thermal plasma system. In Z. Machala, K. Hensel, & Y. Akishev (Eds.), Plasma for bio-decontamination, medicine and food security (pp. 445-455): Springer.
Khademi Pour, N., Sharifan, A., & Bakhoda, H. (2021). Study on the Phenolic Compounds and Antioxidant Activity of Gum Extract of Astragalus fasciculifolius Boiss.
Research and Innovation in Food Science and Technology, 10(1), 59-70. doi:
https://doi.org/10.22101/JRIFST.2021.257952.1201
Li, Y., Kojtari, A., Friedman, G., Brooks, A. D., Fridman, A., & Ji, H.-F. (2014). Decomposition of l-Valine under Nonthermal Dielectric Barrier Discharge Plasma.
The Journal of Physical Chemistry B, 118(6), 1612-1620. doi:
https://doi.org/10.1021/jp411440k
Liao, X., Li, J., Muhammad, A. I., Suo, Y., Chen, S., Ye, X., . . . Ding, T. (2018). Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd-Acp) for Eshcerichia Coli Inactivation in Apple Juice.
Journal of Food Science, 83(2), 401-408. doi:
https://doi.org/10.1111/1750-3841.14045
Liu, F., Liao, X., & Wang, Y. (2016). Effects of High-Pressure Processing with or without Blanching on the Antioxidant and Physicochemical Properties of Mango Pulp.
Food and Bioprocess Technology, 9(8), 1306-1316. doi:
https://doi.org/10.1007/s11947-016-1718-x
Mohsen, S., Murkovic, M., El-Nikeety, M., & Abedelmaksoud, T. (2013). Ohmic heating technology and quality characteristics of mango pulp. Journal of Food Industries and Nutrition Science, 3(1), 69-83.
Pankaj, S. K., Misra, N. N., & Cullen, P. J. (2013). Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge.
Innovative Food Science & Emerging Technologies, 19, 153-157. doi:
https://doi.org/10.1016/j.ifset.2013.03.001
Pathare, P. B., Opara, U. L., & Al-Said, F. A.-J. (2013). Colour Measurement and Analysis in Fresh and Processed Foods: A Review.
Food and Bioprocess Technology, 6(1), 36-60. doi:
https://doi.org/10.1007/s11947-012-0867-9
Pignata, C., D'Angelo, D., Fea, E., & Gilli, G. (2017). A review on microbiological decontamination of fresh produce with nonthermal plasma.
J Appl Microbiol, 122(6), 1438-1455. doi:
https://doi.org/10.1111/jam.13412
Ramazzina, I., Berardinelli, A., Rizzi, F., Tappi, S., Ragni, L., Sacchetti, G., & Rocculi, P. (2015). Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit.
Postharvest Biology and Technology, 107, 55-65. doi:
https://doi.org/10.1016/j.postharvbio.2015.04.008
Ribeiro, S. M. R., & Schieber, A. (2010). Chapter 34 - Bioactive Compounds in Mango (Mangifera indica L.). In R. R. Watson & V. R. Preedy (Eds.), Bioactive Foods in Promoting Health (pp. 507-523). San Diego: Academic Press.
Sarangapani, C., Thirumdas, R., Devi, Y., Trimukhe, A., Deshmukh, R. R., & Annapure, U. S. (2016). Effect of low-pressure plasma on physico–chemical and functional properties of parboiled rice flour.
Lwt - Food Science and Technology, 69, 482-489. doi:
https://doi.org/10.1016/j.lwt.2016.02.003
Segat, A., Misra, N. N., Cullen, P. J., & Innocente, N. (2016). Effect of atmospheric pressure cold plasma (ACP) on activity and structure of alkaline phosphatase.
Food and Bioproducts Processing, 98, 181-188. doi:
https://doi.org/10.1016/j.fbp.2016.01.010
Shahidi Noghabi, M., Niazmand, R., Sarraf, M., & Shahidi Noghabi, M. (2019). Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life.
Research and Innovation in Food Science and Technology, 8(2), 151-164. doi:
https://doi.org/10.22101/JRIFST.2019.07.22.824
Shan, B., Cai, Y. Z., Sun, M., & Corke, H. (2005). Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents.
J Agric Food Chem, 53(20), 7749-7759. doi:
https://doi.org/10.1021/jf051513y
Stoffels, E., Sakiyama, Y., & Graves, D. B. (2008). Cold Atmospheric Plasma: Charged Species and Their Interactions With Cells and Tissues.
IEEE Transactions on Plasma Science, 36(4), 1441-1457. doi:
https://doi.org/10.1109/TPS.2008.2001084
Tappi, S., Berardinelli, A., Ragni, L., Dalla Rosa, M., Guarnieri, A., & Rocculi, P. (2014). Atmospheric gas plasma treatment of fresh-cut apples.
Innovative Food Science & Emerging Technologies, 21, 114-122. doi:
https://doi.org/10.1016/j.ifset.2013.09.012
Tharanathan, R. N., Yashoda, H. M., & Prabha, T. N. (2006). Mango (Mangifera indica L.), “The King of Fruits”-An Overview.
Food Reviews International, 22(2), 95-123. doi:
https://doi.org/10.1080/87559120600574493
Tolouie, H., Mohammadifar, M. A., Ghomi, H., Yaghoubi, A. S., & Hashemi, M. (2018). The impact of atmospheric cold plasma treatment on inactivation of lipase and lipoxygenase of wheat germs.
Innovative Food Science & Emerging Technologies, 47, 346-352. doi:
https://doi.org/10.1016/j.ifset.2018.03.002
Wang, R. X., Nian, W. F., Wu, H. Y., Feng, H. Q., Zhang, K., Zhang, J., . . . Fang, J. (2012). Atmospheric-pressure cold plasma treatment of contaminated fresh fruit and vegetable slices: inactivation and physiochemical properties evaluation.
The European Physical Journal D, 66(10), 276. doi:
https://doi.org/10.1140/epjd/e2012-30053-1
Wang, Y., Liu, F., Cao, X., Chen, F., Hu, X., & Liao, X. (2012). Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar.
Innovative Food Science and Emerging Technologies, 16(Complete), 326-334. doi:
https://doi.org/10.1016/j.ifset.2012.07.006
Xu, L., Garner, A. L., Tao, B., & Keener, K. M. (2017). Microbial Inactivation and Quality Changes in Orange Juice Treated by High Voltage Atmospheric Cold Plasma.
Food and Bioprocess Technology, 10(10), 1778-1791. doi:
https://doi.org/10.1007/s11947-017-1947-7
Zhiqing, G., Li, D., Liu, C., Cheng, A., & Wang, W. (2015). Partial purification and characterization of polyphenol oxidase and peroxidase from chestnut kernel.
Lwt - Food Science and Technology, 60(2), 1095-1099. doi:
https://doi.org/10.1016/j.lwt.2014.10.012
Ziuzina, D., Patil, S., Cullen, P. J., Keener, K. M., & Bourke, P. (2013). Atmospheric cold plasma inactivation of Escherichia coli in liquid media inside a sealed package.
J Appl Microbiol, 114(3), 778-787. doi:
https://doi.org/10.1111/jam.12087
ارسال نظر در مورد این مقاله