• 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보


Abstract Aronia berry puree was subjected to 400 and 600 MPa, 5 min high pressure processing (HPP) and then microbial shelf-life and quality changes of aronia puree during 8-week refrigerated storage were evaluated. HPP reduced the aerobic plate counts (APC) significantly and APC changed insignificantly during the 8-week storage. HPP completely inactivated yeasts and molds, and no regrowth was observed during 8-week storage. In contrast, yeasts in untreated puree increased from 4.7 to 6.1 log CFU/g. Physicochemical properties, total phenolic contents and antioxidant capacities of aronia puree had insignificant changes right after HPP and during 8-week refrigerated storage. Total anthocyanin content of untreated samples and those treated at 400 MPa decreased continuously during the storage. HPP, especially processing at 600 MPa for 5 min, could be an effective preservation technique for microbial population reduction, quality retention, and shelf-life extension of aronia puree. Industrial relevance The growing demand for minimal processed and antioxidant-rich aronia berry products has stimulated the interest of food industry. Industrial sector demands methods to extend the microbial shelf-life and maintain its quality and nutritional values of aronia berry products during refrigerated storage. The results of this study demonstrated that HPP is effective in extending the microbial shelf-life, maintaining the quality and preserving the bioactive antioxidants of aronia berry puree during 8 weeks of refrigerated storage.


참고문헌 (53)

  1. 1. Food Research International Barba 50 2 545 2013 10.1016/j.foodres.2011.02.038 Physicochemical and nutritional characteristics of blueberry juice after high pressure processing 
  2. 2. Innovative Food Science & Emerging Technologies Barba 14 18 2012 10.1016/j.ifset.2011.12.004 Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing 
  3. 3. Analytical Biochemistry Benzie 239 1 70 1996 10.1006/abio.1996.0292 The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay 
  4. 4. Ultrasonics Sonochemistry Bi 27 567 2015 10.1016/j.ultsonch.2015.04.011 The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree 
  5. 5. Innovative Food Science & Emerging Technologies Błaszczak 39 141 2017 10.1016/j.ifset.2016.12.005 Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing 
  6. 6. LWT - Food Science and Technology Brand-Williams 28 1 25 1995 10.1016/S0023-6438(95)80008-5 Use of a free radical method to evaluate antioxidant activity 
  7. 7. Brasil 2015 High Hydrostatic Pressure (HHP) for kiwifruit puree preservation 
  8. 8. Journal of the Science of Food and Agriculture Chang 97 10 3166 2017 10.1002/jsfa.8160 Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice 
  9. 9. Food Chemistry uji 194 135 2016 10.1016/j.foodchem.2015.08.008 Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique 
  10. 10. Comprehensive Reviews in Food Science and Food Safety Denev 11 5 471 2012 10.1111/j.1541-4337.2012.00198.x Bioavailability and antioxidant activity of black chokeberry (Aronia melanocarpa) polyphenols: In vitro and in vivo evidences and possible mechanisms of action: A review 
  11. 11. LWT - Food Science and Technology Dulf 87 Supplement C 241 2018 10.1016/j.lwt.2017.08.084 Liberation and recovery of phenolic antioxidants and lipids in chokeberry (Aronia melanocarpa) pomace by solid-state bioprocessing using Aspergillus niger and Rhizopus oligosporus strains 
  12. 12. Procedia Food Science Espinosa 1 513 2011 10.1016/j.profoo.2011.09.078 Effect of processing on rheological, structural and sensory properties of apple puree 
  13. 13. Postharvest Biology and Technology Fisk 47 3 338 2008 10.1016/j.postharvbio.2007.07.015 Postharvest quality of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) associated with packaging and storage conditions 
  14. 14. Food and Bioproducts Processing Gao 100 A 221 2016 10.1016/j.fbp.2016.06.017 Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage 
  15. 15. Food and Bioprocess Technology Gao 8 10 2096 2015 10.1007/s11947-015-1556-2 Microorganisms and some quality of red grapefruit juice affected by high pressure processing and high temperature short time 
  16. 16. Food Chemistry Garcia-Palazon 88 1 7 2004 10.1016/j.foodchem.2004.01.019 The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria × ananassa) 
  17. 17. Giusti 2001 Current protocols in food analytical chemistry Characterization and measurement of anthocyanins by UV-visible spectroscopy 
  18. 18. Journal of Food Processing and Preservation Guerrero-Beltran 30 5 582 2006 10.1111/j.1745-4549.2006.00090.x Effect of pH and ascorbic acid on high hydrostatic pressure-processed mango puree 
  19. 19. International Journal of Food Microbiology Huang 223 17 2016 10.1016/j.ijfoodmicro.2016.02.002 Evaluation of high hydrostatic pressure inactivation of human norovirus on strawberries, blueberries, raspberries and in their purees 
  20. 20. The Journal of Horticultural Science and Biotechnology Jeppsson 75 3 340 2000 10.1080/14620316.2000.11511247 Changes in fruit quality in black chokeberry (Aronia melanocarpa) during maturation 
  21. 21. International Microbiology Jofre 13 3 105 2010 Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high hydrostatic pressure treatments up to 900 MPa 
  22. 22. Tidsskrift Planteavl Kaack 96 183 1992 Black chokeberry (Aronia melanocarpa) for manufacture of a food colorant 
  23. 23. Journal of the Science of Food and Agriculture Kader 88 11 1863 2008 10.1002/jsfa.3293 Flavor quality of fruits and vegetables 
  24. 24. Journal of Medicinal Food Kokotkiewicz 13 2 255 2010 10.1089/jmf.2009.0062 Aronia plants: A review of traditional use, biological activities, and perspectives for modern medicine 
  25. 25. Krueger 2016 Compositional analysis of aronia berries, juice and presscake 
  26. 26. Planta Medica Kulling 74 13 1625 2008 10.1055/s-0028-1088306 Chokeberry (Aronia melanocarpa)-A review on the characteristic components and potential health effects 
  27. 27. Innovative Food Science & Emerging Technologies Landl 11 4 557 2010 10.1016/j.ifset.2010.09.001 Effect of high pressure processing on the quality of acidified Granny Smith apple puree product 
  28. 28. Food Biophysics Leverrier 11 3 235 2016 10.1007/s11483-016-9434-7 Influence of particle size and concentration on rheological behaviour of reconstituted apple purees 
  29. 29. Food Research International Lu 44 2 530 2011 10.1016/j.foodres.2010.10.055 Antioxidant capacity and major phenolic compounds of spices commonly consumed in China 
  30. 30. International Journal of Molecular Sciences Marszałek 18 2 277 2017 10.3390/ijms18020277 The effect of high pressure techniques on the stability of anthocyanins in fruit and vegetables 
  31. 31. High Pressure Research Marszałek 36 2 220 2016 10.1080/08957959.2016.1172072 The application of high pressure-mild temperature processing for prolonging the shelf-life of strawberry puree 
  32. 32. Journal of Food Science and Technology Marszałek 54 3 832 2017 10.1007/s13197-017-2529-4 High pressure processing and thermal pasteurization of strawberry puree: Quality parameters and shelf life evaluation during cold storage 
  33. 33. Journal of Food Science Mikulic-Petkovsek 77 10 C1064 2012 10.1111/j.1750-3841.2012.02896.x Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species 
  34. 34. Food and Bioprocess Technology Moelants 6 5 1127 2013 10.1007/s11947-011-0718-0 Relation between particle properties and rheological characteristics of carrot-derived suspensions 
  35. 35. Food Research International Mukhopadhyay 91 55 2017 10.1016/j.foodres.2016.11.029 Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree 
  36. 36. Journal of Food Protection Munoz 70 7 1587 2007 10.4315/0362-028X-70.7.1587 Effects of high pressure and mild heat on endogenous microflora and on the inactivation and sublethal injury of Escherichia coli inoculated into fruit juices and vegetable soup 
  37. 37. Journal of the Science of Food and Agriculture Nayak 97 5 1404 2017 10.1002/jsfa.7878 Quality comparison of elephant apple juices after high-pressure processing and thermal treatment 
  38. 38. LWT - Food Science and Technology Nindo 40 2 292 2007 10.1016/j.lwt.2005.10.003 Rheological properties of blueberry puree for processing applications 
  39. 39. Trends in Food Science & Technology Oey 19 6 320 2008 10.1016/j.tifs.2008.04.001 Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: A review 
  40. 40. Innovative Food Science & Emerging Technologies Patras 10 3 308 2009 10.1016/j.ifset.2008.12.004 Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purees 
  41. 41. Journal of the Science of Food and Agriculture Sanchez-Moreno 86 2 171 2006 10.1002/jsfa.2321 Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity 
  42. 42. American Journal of Enology and Viticulture Singleton 16 3 144 1965 Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents 
  43. 43. Taheri 2013 Polyphenol composition of underutilized aronia berries and changes in aronia berry polyphenol content through ripening 
  44. 44. Critical Reviews in Food Science and Nutrition Terefe 54 1 24 2014 10.1080/10408398.2011.566946 Quality-related enzymes in fruit and vegetable products: Effects of novel food processing technologies, part 1: High-pressure processing 
  45. 45. Food Technology and Biotechnology Toli 53 2 171 2015 Phenolic content, antioxidant capacity and quality of chokeberry (Aronia melanocarpa) products 
  46. 46. Journal of the Science of Food and Agriculture Tomas-Barberan 81 9 853 2001 10.1002/jsfa.885 Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables 
  47. 47. Food Chemistry Vagiri 217 409 2017 10.1016/j.foodchem.2016.08.121 Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction 
  48. 48. Journal of Functional Foods Wangensteen 7 746 2014 10.1016/j.jff.2014.02.006 Anthocyanins, proanthocyanidins and total phenolics in four cultivars of aronia: Antioxidant and enzyme inhibitory effects 
  49. 49. Journal of Agricultural and Food Chemistry Wilkes 62 18 4018 2014 10.1021/jf404281n Changes in chokeberry (Aronia melanocarpa L.) polyphenols during juice processing and storage 
  50. 50. Food and Bioprocess Technology Xu 9 3 407 2016 10.1007/s11947-015-1635-4 Quality of banana puree during storage: A comparison of high pressure processing and thermal pasteurization methods 
  51. 51. Innovative Food Science & Emerging Technologies Yuan 2018 10.1016/j.ifset.2018.03.009 High pressure processing (HPP) of aronia berry puree: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities 
  52. 52. Food Chemistry Yuan 244 7 2018 10.1016/j.foodchem.2017.09.116 Extraction, identification, and quantification of antioxidant phenolics from hazelnut (Corylus avellana L.) shells 
  53. 53. LWT - Food Science and Technology Zhang 86 49 2017 10.1016/j.lwt.2017.07.023 Effect of high pressure processing, browning treatments, and refrigerated storage on sensory analysis, color, and polyphenol oxidase activity in pawpaw (Asimina triloba L.) pulp 


원문 PDF 다운로드

  • 원문 PDF 정보가 존재하지 않습니다.

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

DOI 인용 스타일

"" 핵심어 질의응답