{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T13:37:16Z","timestamp":1790775436277,"version":"4.1.0"},"reference-count":159,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2017,10,1]],"date-time":"2017-10-01T00:00:00Z","timestamp":1506816000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"funder":[{"name":"Guangdong Science and Technology Program","award":["2012B050500003"],"award-info":[{"award-number":["2012B050500003"]}]},{"name":"Guangdong Science and Technology Program","award":["2014B090904063"],"award-info":[{"award-number":["2014B090904063"]}]},{"name":"Guangdong Science and Technology Program","award":["2015B020202005"],"award-info":[{"award-number":["2015B020202005"]}]},{"name":"Guangdong Science and Technology Program","award":["2015A020209029"],"award-info":[{"award-number":["2015A020209029"]}]},{"name":"Guangzhou Science and Technology Program","award":["2013J4500036"],"award-info":[{"award-number":["2013J4500036"]}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Research International"],"published-print":{"date-parts":[[2017,10]]},"DOI":"10.1016\/j.foodres.2017.08.035","type":"journal-article","created":{"date-parts":[[2017,8,24]],"date-time":"2017-08-24T03:00:12Z","timestamp":1503543612000},"page":"19-30","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":77,"special_numbering":"P2","title":["Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents"],"prefix":"10.1016","volume":"100","author":[{"given":"Fuhua","family":"Li","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gu","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bin","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiong","family":"Fu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0005","doi-asserted-by":"crossref","first-page":"984","DOI":"10.1016\/j.ultsonch.2013.12.003","article-title":"Thermosonication as a potential quality enhancement technique of apple juice","volume":"21","author":"Abid","year":"2014","journal-title":"Ultrasonics Sonochemistry"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0010","doi-asserted-by":"crossref","first-page":"344","DOI":"10.1016\/j.lwt.2014.01.006","article-title":"Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life","volume":"57","author":"Aday","year":"2014","journal-title":"LWT - Food Science and Technology"},{"issue":"5","key":"10.1016\/j.foodres.2017.08.035_bb0015","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/j.tifs.2009.02.003","article-title":"Effects of radiation processing on phytochemicals and antioxidants in plant produce","volume":"20","author":"Alothman","year":"2009","journal-title":"Trends in Food Science and Technology"},{"issue":"5","key":"10.1016\/j.foodres.2017.08.035_bb0020","doi-asserted-by":"crossref","first-page":"899","DOI":"10.1111\/j.1365-2621.2010.02213.x","article-title":"Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice","volume":"45","author":"Altuntas","year":"2010","journal-title":"International Journal of Food Science and Technology"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0025","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1016\/j.arabjc.2011.01.014","article-title":"Microwave chemistry: Effect of ions on dielectric heating in microwave ovens","volume":"8","author":"Anwar","year":"2015","journal-title":"Arabian Journal of Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0030","doi-asserted-by":"crossref","first-page":"358","DOI":"10.1016\/j.supflu.2015.09.029","article-title":"Extraction of bilberry (Vaccinium myrtillus) antioxidants using supercritical\/subcritical CO2 and ethanol as co-solvent","volume":"107","author":"Babova","year":"2016","journal-title":"Journal of Supercritical Fluids"},{"issue":"8","key":"10.1016\/j.foodres.2017.08.035_bb0035","doi-asserted-by":"crossref","first-page":"1098","DOI":"10.1080\/10408398.2012.685116","article-title":"Potential of membrane distillation for production of high quality fruit juice concentrate","volume":"55","author":"Bagci","year":"2015","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0040","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1111\/j.1541-4337.2012.00185.x","article-title":"High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review","volume":"11","author":"Barba","year":"2012","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.foodres.2017.08.035_bb0045","doi-asserted-by":"crossref","first-page":"38","DOI":"10.1016\/j.jfoodeng.2015.02.001","article-title":"Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries","volume":"167","author":"Barba","year":"2015","journal-title":"Journal of Food Engineering"},{"issue":"Part A","key":"10.1016\/j.foodres.2017.08.035_bb0050","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.ifset.2011.12.004","article-title":"Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing","volume":"167","author":"Barba","year":"2012","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.foodres.2017.08.035_bb0055","doi-asserted-by":"crossref","first-page":"773","DOI":"10.1016\/j.foodres.2015.09.015","article-title":"Current applications and new opportunities for the use of pulsed electric fields in food science and industry","volume":"77","author":"Barba","year":"2015","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2017.08.035_bb0060","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.tifs.2016.01.006","article-title":"Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review","volume":"49","author":"Barba","year":"2016","journal-title":"Trends in Food Science and Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0065","doi-asserted-by":"crossref","first-page":"321","DOI":"10.1016\/j.supflu.2015.09.021","article-title":"Fractionation technologies for liquid mixtures using dense carbon dioxide","volume":"107","author":"Bejarano","year":"2016","journal-title":"Journal of Supercritical Fluids"},{"key":"10.1016\/j.foodres.2017.08.035_bb0070","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.ifset.2016.12.005","article-title":"Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing","volume":"39","author":"B\u0142aszczak","year":"2017","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.foodres.2017.08.035_bb0075","doi-asserted-by":"crossref","first-page":"641","DOI":"10.1016\/j.foodchem.2015.05.029","article-title":"Ozone fumigation for safety and quality of wine grapes in postharvest dehydration","volume":"188","author":"Botondi","year":"2015","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0080","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.ifset.2012.05.004","article-title":"Scale-up of high voltage electrical discharges for polyphenols extraction from grape pomace: Effect of the dynamic shock waves","volume":"16","author":"Boussetta","year":"2012","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.foodres.2017.08.035_bb0085","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1016\/j.ifset.2014.07.010","article-title":"Combined densification and pulsed electric field treatment for selective polyphenols recovery from fermented grape pomace","volume":"29","author":"Brianceau","year":"2015","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"5","key":"10.1016\/j.foodres.2017.08.035_bb0090","doi-asserted-by":"crossref","first-page":"H72","DOI":"10.1111\/j.1750-3841.2008.00761.x","article-title":"Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products","volume":"73","author":"Brownmiller","year":"2008","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.foodres.2017.08.035_bb0095","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/j.foodcont.2016.08.003","article-title":"High pressure inactivation of selected avian viral pathogens in chicken meat homogenate","volume":"73","author":"Buckow","year":"2017","journal-title":"Food Control"},{"issue":"5","key":"10.1016\/j.foodres.2017.08.035_bb0100","doi-asserted-by":"crossref","first-page":"455","DOI":"10.1111\/1541-4337.12026","article-title":"Pulsed electric field processing of orange juice: a review on microbial, enzymatic, nutritional, and sensory quality and stability","volume":"12","author":"Buckow","year":"2013","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.foodres.2017.08.035_bb0105","doi-asserted-by":"crossref","DOI":"10.1186\/1475-2891-12-139","article-title":"Consumption of sweetened, dried cranberries may reduce urinary tract infection incidence in susceptible women - a modified observational study","volume":"12","author":"Burleigh","year":"2013","journal-title":"Nutrition Journal"},{"key":"10.1016\/j.foodres.2017.08.035_bb0110","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1016\/j.foodchem.2016.05.192","article-title":"Stability of polyphenols in chokeberry juice treated with gas phase plasma","volume":"212","author":"Bursa\u0107 Kova\u010devi\u0107","year":"2016","journal-title":"Food Chemistry"},{"issue":"7","key":"10.1016\/j.foodres.2017.08.035_bb0115","doi-asserted-by":"crossref","first-page":"1161","DOI":"10.3390\/molecules22071161","article-title":"Effect of UV-C radiation, ultra-sonication electromagnetic field and microwaves on changes in polyphenolic compounds in chokeberry (Aronia melanocarpa)","volume":"22","author":"Cebulak","year":"2017","journal-title":"Molecules"},{"key":"10.1016\/j.foodres.2017.08.035_bb0120","doi-asserted-by":"crossref","first-page":"449","DOI":"10.1016\/j.ultsonch.2015.06.014","article-title":"Optimization of ultrasound-assisted extraction of anthocyanins from haskap berries (Lonicera caerulea L.) using Response Surface Methodology","volume":"27","author":"Celli","year":"2015","journal-title":"Ultrasonics Sonochemistry"},{"issue":"34","key":"10.1016\/j.foodres.2017.08.035_bb0125","doi-asserted-by":"crossref","first-page":"540","DOI":"10.1016\/j.ultsonch.2016.06.035","article-title":"Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review","author":"Chemat","year":"2017","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0130","doi-asserted-by":"crossref","first-page":"322","DOI":"10.1016\/j.lwt.2016.02.054","article-title":"Effect of hydrothermodynamic (HTD) processing on physical and chemical qualities of American cranberry puree using response surface methodology (RSM)","volume":"70","author":"Chen","year":"2016","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0135","doi-asserted-by":"crossref","first-page":"543","DOI":"10.1016\/j.lwt.2016.10.060","article-title":"Storage stability of cranberry puree products processed with hydrothermodynamic (HTD) technology","volume":"79","author":"Chen","year":"2017","journal-title":"LWT - Food Science and Technology"},{"issue":"13","key":"10.1016\/j.foodres.2017.08.035_bb0140","doi-asserted-by":"crossref","first-page":"2925","DOI":"10.1021\/jf404804d","article-title":"Structural and biochemical changes induced by pulsed electric field treatments on Cabernet Sauvignon grape berry skins: Impact on cell wall total tannins and polysaccharides","volume":"62","author":"Cholet","year":"2014","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0145","doi-asserted-by":"crossref","first-page":"627","DOI":"10.1016\/j.foodchem.2008.02.055","article-title":"Anthocyanin condensation reactions under high hydrostatic pressure","volume":"110","author":"Corrales","year":"2008","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0150","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/j.foodres.2016.06.031","article-title":"Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties","volume":"87","author":"Cravero","year":"2016","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2017.08.035_bb0155","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.foodres.2016.09.002","article-title":"The principles of high voltage electric field and its application in food processing: A review","volume":"89","author":"Dalvi-Isfahan","year":"2016","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0160","doi-asserted-by":"crossref","first-page":"R1","DOI":"10.1111\/j.1365-2621.2006.tb12397.x","article-title":"Review of dense phase CO2 technology: Microbial and enzyme inactivation, and effects on food quality","volume":"71","author":"Damar","year":"2006","journal-title":"Journal of Food Science"},{"issue":"Part 4","key":"10.1016\/j.foodres.2017.08.035_bb0165","doi-asserted-by":"crossref","first-page":"718","DOI":"10.1016\/j.foodres.2015.04.017","article-title":"Comparison of the effect of pulsed electric field or high voltage electrical discharge for the control of sweet white must fermentation process with the conventional addition of sulfur dioxide","volume":"77","author":"Delsart","year":"2015","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2017.08.035_bb0170","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/j.ifset.2014.09.005","article-title":"Optimisation of the process parameters of combined high hydrostatic pressure and dense phase carbon dioxide on enzyme inactivation in feijoa (Acca sellowiana) puree using response surface methodology","volume":"26","author":"Duong","year":"2014","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0175","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1007\/s12393-011-9042-8","article-title":"Fruit juice processing and membrane technology application","volume":"3","author":"Echavarr\u00eda","year":"2011","journal-title":"Food Engineering Reviews"},{"key":"10.1016\/j.foodres.2017.08.035_bb0180","doi-asserted-by":"crossref","first-page":"352","DOI":"10.1016\/j.foodchem.2016.06.073","article-title":"Effect of pulsed electric field treatment during cold maceration and alcoholic fermentation on major red wine qualitative and quantitative parameters","volume":"213","author":"El Darra","year":"2016","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0185","doi-asserted-by":"crossref","first-page":"1580","DOI":"10.1016\/j.foodres.2011.03.025","article-title":"Ultraviolet processing of liquid food: A review part 2: Effects on microorganisms and on food components and properties","volume":"44","author":"Falguera","year":"2011","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2017.08.035_bb0190","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.supflu.2014.12.014","article-title":"High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot","volume":"105","author":"Ferrentino","year":"2015","journal-title":"Journal of Supercritical Fluids"},{"key":"10.1016\/j.foodres.2017.08.035_bb0195","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.jfoodeng.2013.12.021","article-title":"Air-borne ultrasound application in the convective drying of strawberry","volume":"128","author":"Gamboa-Santos","year":"2014","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodres.2017.08.035_bb0200","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.foodchem.2014.03.106","article-title":"Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection","volume":"161","author":"Gamboa-Santos","year":"2014","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0205","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijfoodmicro.2007.02.018","article-title":"High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future","volume":"117","author":"Garcia-Gonzalez","year":"2007","journal-title":"International Journal of Food Microbiology"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0210","doi-asserted-by":"crossref","first-page":"894","DOI":"10.1016\/j.lwt.2014.08.036","article-title":"The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice","volume":"62","author":"Garofulic","year":"2015","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0215","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ifset.2014.10.015","article-title":"Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review","volume":"27","author":"Georget","year":"2015","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"5","key":"10.1016\/j.foodres.2017.08.035_bb0220","doi-asserted-by":"crossref","first-page":"1386","DOI":"10.1039\/C5FO00147A","article-title":"Strawberry as a health promoter: An evidence based review","volume":"6","author":"Giampieri","year":"2015","journal-title":"Food & Function"},{"issue":"5","key":"10.1016\/j.foodres.2017.08.035_bb0225","doi-asserted-by":"crossref","first-page":"1316","DOI":"10.1016\/j.ultsonch.2013.01.020","article-title":"Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree","volume":"20","author":"Golmohamadi","year":"2013","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0230","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1016\/j.foodchem.2016.08.132","article-title":"Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice","volume":"218","author":"Gomes","year":"2017","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0235","doi-asserted-by":"crossref","first-page":"946","DOI":"10.1016\/j.lwt.2015.09.029","article-title":"The impact of different baking conditions on the stability of the extractable polyphenols in muffins enriched by strawberry, sour cherry, raspberry or black currant pomace","volume":"65","author":"G\u00f3rna\u015b","year":"2016","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0240","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.radphyschem.2015.02.019","article-title":"Influence of radiation processing of grapes on wine quality","volume":"111","author":"Gupta","year":"2015","journal-title":"Radiation Physics and Chemistry"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0245","doi-asserted-by":"crossref","first-page":"689","DOI":"10.1021\/jf071994g","article-title":"Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products","volume":"56","author":"Hager","year":"2008","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0250","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.seppur.2016.05.005","article-title":"Fouling prevention in the membrane distillation of phenolic-rich solution using superhydrophobic PVDF membrane incorporated with TiO2 nanoparticles","volume":"167","author":"Hamzah","year":"2016","journal-title":"Separation and Purification Technology"},{"issue":"20","key":"10.1016\/j.foodres.2017.08.035_bb0255","doi-asserted-by":"crossref","first-page":"9484","DOI":"10.1021\/jf801555q","article-title":"Influence of processing on quality parameters of strawberries","volume":"56","author":"Hartmann","year":"2008","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0260","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.foodchem.2016.02.094","article-title":"Optimization of ultrasound-assisted extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace","volume":"204","author":"He","year":"2016","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0265","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.trac.2015.01.018","article-title":"Plants, seaweeds, microalgae and food by-products as natural sources of functional ingredients obtained using pressurized liquid extraction and supercritical fluid extraction","volume":"71","author":"Herrero","year":"2015","journal-title":"TrAC Trends in Analytical Chemistry"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0270","doi-asserted-by":"crossref","first-page":"312","DOI":"10.1080\/10408398.2011.584353","article-title":"Application of ozone for the postharvest treatment of fruits and vegetables","volume":"54","author":"Horvitz","year":"2014","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"27","key":"10.1016\/j.foodres.2017.08.035_bb0275","doi-asserted-by":"crossref","first-page":"6678","DOI":"10.1021\/jf2046575","article-title":"Processing and storage effect on berry polyphenols: Challenges and implications for bioactive properties","volume":"60","author":"Howard","year":"2012","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0280","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/j.foodcont.2013.07.011","article-title":"Comparing the pulsed electric field resistance of the microorganisms in grape juice: Application of the Weibull model","volume":"35","author":"Huang","year":"2014","journal-title":"Food Control"},{"key":"10.1016\/j.foodres.2017.08.035_bb0285","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.memsci.2013.06.061","article-title":"Selective anthocyanins enrichment of cranberry juice by electrodialysis with filtration membrane: Influence of membranes characteristics","volume":"448","author":"Husson","year":"2013","journal-title":"Journal of Membrane Science"},{"key":"10.1016\/j.foodres.2017.08.035_bb0290","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1016\/j.tifs.2016.06.002","article-title":"Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review","volume":"54","author":"Hygreeva","year":"2016","journal-title":"Trends in Food Science and Technology"},{"issue":"7","key":"10.1016\/j.foodres.2017.08.035_bb0295","doi-asserted-by":"crossref","first-page":"964","DOI":"10.1080\/10408398.2012.679979","article-title":"Application of membrane separation in fruit and vegetable juice processing: A review","volume":"55","author":"Ilame","year":"2015","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"2","key":"10.1016\/j.foodres.2017.08.035_bb0300","doi-asserted-by":"crossref","first-page":"208","DOI":"10.1016\/j.jfoodeng.2012.02.006","article-title":"Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour","volume":"111","author":"Ioannou","year":"2012","journal-title":"Journal of Food Engineering"},{"issue":"2","key":"10.1016\/j.foodres.2017.08.035_bb0305","doi-asserted-by":"crossref","first-page":"202","DOI":"10.3945\/jn.113.184358","article-title":"Intakes of anthocyanins and flavones are associated with biomarkers of insulin resistance and inflammation in women","volume":"144","author":"Jennings","year":"2014","journal-title":"The Journal of Nutrition"},{"key":"10.1016\/j.foodres.2017.08.035_bb0310","doi-asserted-by":"crossref","first-page":"517","DOI":"10.1016\/j.lwt.2016.12.009","article-title":"Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries","volume":"77","author":"Jin","year":"2017","journal-title":"LWT - Food Science and Technology"},{"issue":"8","key":"10.1016\/j.foodres.2017.08.035_bb0315","doi-asserted-by":"crossref","first-page":"1142","DOI":"10.2174\/18715206113139990137","article-title":"Evidence for anti-cancer properties of blueberries: A mini-review","volume":"13","author":"Johnson","year":"2013","journal-title":"Anti-Cancer Agents in Medicinal Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0320","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.foodcont.2014.04.015","article-title":"Decontamination by ultrasound application in fresh fruits and vegetables","volume":"45","author":"Jos\u00e9","year":"2014","journal-title":"Food Control"},{"issue":"4","key":"10.1016\/j.foodres.2017.08.035_bb0325","doi-asserted-by":"crossref","first-page":"551","DOI":"10.1016\/j.ifset.2010.07.003","article-title":"Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies","volume":"11","author":"Keenan","year":"2010","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"9","key":"10.1016\/j.foodres.2017.08.035_bb0330","doi-asserted-by":"crossref","first-page":"1147","DOI":"10.1080\/10408398.2012.685992","article-title":"Membrane processing technology in the food industry: Food processing, wastewater treatment, and effects on physical, microbiological, organoleptic, and nutritional properties of foods","volume":"55","author":"Kotsanopoulos","year":"2015","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"Part B","key":"10.1016\/j.foodres.2017.08.035_bb0335","doi-asserted-by":"crossref","first-page":"981","DOI":"10.1016\/j.foodcont.2016.10.011","article-title":"Inactivation of toxoplasma gondii on blueberries using low dose irradiation without affecting quality","volume":"73","author":"Lacombe","year":"2017","journal-title":"Food Control"},{"key":"10.1016\/j.foodres.2017.08.035_bb0340","doi-asserted-by":"crossref","first-page":"479","DOI":"10.1016\/j.fm.2014.09.010","article-title":"Atmospheric cold plasma inactivation of aerobic microorganisms on blueberries and effects on quality attributes","volume":"46","author":"Lacombe","year":"2015","journal-title":"Food Microbiology"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0345","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1111\/jfpe.12161","article-title":"Pulsed electric field (Pef) impact on Actinidia kolomikta drying efficiency","volume":"38","author":"Lamanauskas","year":"2015","journal-title":"Journal of Food Process Engineering"},{"issue":"Part 3","key":"10.1016\/j.foodres.2017.08.035_bb0350","doi-asserted-by":"crossref","first-page":"584","DOI":"10.1016\/j.foodres.2015.08.027","article-title":"Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production","volume":"77","author":"Lambri","year":"2015","journal-title":"Food Research International"},{"issue":"6","key":"10.1016\/j.foodres.2017.08.035_bb0355","doi-asserted-by":"crossref","first-page":"589","DOI":"10.1097\/MCO.0000000000000109","article-title":"Exotic berries as a functional food","volume":"17","author":"Lasekan","year":"2014","journal-title":"Current Opinion in Clinical Nutrition and Metabolic Care"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0360","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1111\/jtxs.12158","article-title":"Effects of continuous exposure to ozone gas and electrolyzed water on the skin hardness of table and wine grape varieties","volume":"47","author":"Laureano","year":"2016","journal-title":"Journal of Texture Studies"},{"key":"10.1016\/j.foodres.2017.08.035_bb0365","doi-asserted-by":"crossref","first-page":"833","DOI":"10.1016\/j.foodchem.2015.10.025","article-title":"Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields","volume":"196","author":"Leong","year":"2016","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0370","doi-asserted-by":"crossref","first-page":"311","DOI":"10.1111\/j.1750-3841.2010.01563.x","article-title":"Retention of antioxidant capacity of vacuum microwave dried cranberry","volume":"75","author":"Leusink","year":"2010","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.foodres.2017.08.035_bb0375","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.postharvbio.2013.12.006","article-title":"ABA and UV-C effects on quality, antioxidant capacity and anthocyanin contents of strawberry fruit (Fragaria ananassa Duch.)","volume":"90","author":"Li","year":"2014","journal-title":"Postharvest Biology and Technology"},{"issue":"7","key":"10.1016\/j.foodres.2017.08.035_bb0380","doi-asserted-by":"crossref","first-page":"1233","DOI":"10.1007\/s11947-016-1715-0","article-title":"Comparison of effect of gear juicer and colloid mill on microstructure, polyphenols profile, and bioactivities of Mulberry (Morus indica L.)","volume":"9","author":"Li","year":"2016","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0385","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.jfoodeng.2016.02.026","article-title":"A review on recent development in non-conventional food sterilization technologies","volume":"182","author":"Li","year":"2016","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodres.2017.08.035_bb0390","doi-asserted-by":"crossref","first-page":"834","DOI":"10.1016\/j.indcrop.2016.09.063","article-title":"An efficient homogenate-microwave-assisted extraction of flavonols and anthocyanins from blackcurrant marc: Optimization using combination of Plackett-Burman design and Box-Behnken design","volume":"94","author":"Li","year":"2016","journal-title":"Industrial Crops and Products"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0395","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1016\/j.ultsonch.2009.05.002","article-title":"Application of ultrasound in grape mash treatment in juice processing","volume":"17","author":"Lieu","year":"2010","journal-title":"Ultrasonics Sonochemistry"},{"issue":"2","key":"10.1016\/j.foodres.2017.08.035_bb0400","doi-asserted-by":"crossref","first-page":"708","DOI":"10.1016\/j.ultsonch.2012.10.005","article-title":"Comparative study of ultrasound-assisted and conventional stirred dead-end microfiltration of grape pomace extracts","volume":"20","author":"Liu","year":"2013","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0405","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.ifset.2016.06.001","article-title":"Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry","volume":"36","author":"Liu","year":"2016","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.foodres.2017.08.035_bb0410","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.ifset.2015.01.003","article-title":"Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages","volume":"28","author":"L\u00f3pez-Giral","year":"2015","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.foodres.2017.08.035_bb0415","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.ifset.2014.10.009","article-title":"The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry pur\u00e9e","volume":"27","author":"Marsza\u0142ek","year":"2015","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.foodres.2017.08.035_bb0420","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.phytochem.2014.03.014","article-title":"Ultraviolet-B radiation modifies the quantitative and qualitative profile of flavonoids and amino acids in grape berries","volume":"102","author":"Martinez-Luscher","year":"2014","journal-title":"Phytochemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0425","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.jfoodeng.2014.11.016","article-title":"Novel hydrothermodynamic food processing technology","volume":"152","author":"Martynenko","year":"2015","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodres.2017.08.035_bb0430","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.jfoodeng.2015.10.008","article-title":"Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing","volume":"171","author":"Martynenko","year":"2016","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodres.2017.08.035_bb0435","doi-asserted-by":"crossref","first-page":"S93","DOI":"10.1016\/j.canep.2015.03.016","article-title":"European Code against Cancer 4th Edition: Ionising and non-ionising radiation and cancer \u2606","volume":"28","author":"McColl","year":"2015","journal-title":"Cancer Epidemiology"},{"issue":"2","key":"10.1016\/j.foodres.2017.08.035_bb0440","doi-asserted-by":"crossref","first-page":"853","DOI":"10.1016\/j.foodchem.2012.08.024","article-title":"Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment","volume":"136","author":"Mercali","year":"2013","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0445","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.tifs.2016.07.001","article-title":"Cold plasma interactions with enzymes in foods and model systems","volume":"55","author":"Misra","year":"2016","journal-title":"Trends in Food Science and Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0450","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1016\/j.jfoodeng.2013.10.023","article-title":"In-package atmospheric pressure cold plasma treatment of strawberries","volume":"125","author":"Misra","year":"2014","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0455","doi-asserted-by":"crossref","first-page":"563","DOI":"10.1016\/j.lwt.2014.07.047","article-title":"Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium Corymbosum) juice","volume":"60","author":"Mohideen","year":"2015","journal-title":"LWT - Food Science and Technology"},{"issue":"9","key":"10.1016\/j.foodres.2017.08.035_bb0460","doi-asserted-by":"crossref","first-page":"1845","DOI":"10.1007\/s11947-015-1540-x","article-title":"Electron beam irradiation of wine grapes: Effect on microbial populations, phenol extraction and wine quality","volume":"8","author":"Morata","year":"2015","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0465","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.ifset.2016.06.005","article-title":"Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue)","volume":"36","author":"Moreno","year":"2016","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.foodres.2017.08.035_bb0470","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.foodchem.2014.10.005","article-title":"Effects of industrial and home-made spread processing on bilberry phenolics","volume":"173","author":"Mo\u017ee Born\u0161ek","year":"2015","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0475","doi-asserted-by":"crossref","first-page":"498","DOI":"10.1016\/j.ifset.2014.05.014","article-title":"Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices","volume":"26","author":"M\u00fcller","year":"2014","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"2","key":"10.1016\/j.foodres.2017.08.035_bb0480","doi-asserted-by":"crossref","first-page":"268","DOI":"10.1016\/j.jfoodeng.2011.05.026","article-title":"UV-C treatment of juices to inactivate microorganisms using Dean vortex technology","volume":"107","author":"M\u00fcller","year":"2011","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodres.2017.08.035_bb0485","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1016\/j.tifs.2016.08.003","article-title":"Food drying enhancement by ultrasound - A review","volume":"56","author":"Musielak","year":"2016","journal-title":"Trends in Food Science and Technology"},{"issue":"7","key":"10.1016\/j.foodres.2017.08.035_bb0490","doi-asserted-by":"crossref","first-page":"887","DOI":"10.1080\/10408398.2011.654142","article-title":"Effect of processing on phenolic antioxidants of fruits, vegetables, and grains-A review","volume":"55","author":"Nayak","year":"2013","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0495","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.jfoodeng.2012.11.011","article-title":"Exploring the heating patterns of multiphase foods in a continuous flow, simultaneous microwave and ohmic combination heater","volume":"116","author":"Nguyen","year":"2013","journal-title":"Journal of Food Engineering"},{"issue":"2","key":"10.1016\/j.foodres.2017.08.035_bb0500","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/j.nut.2013.04.007","article-title":"Edible berries: Bioactive components and their effect on human health","volume":"30","author":"Nile","year":"2014","journal-title":"Nutrition"},{"key":"10.1016\/j.foodres.2017.08.035_bb0505","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/j.jclepro.2014.11.020","article-title":"Environmental and technical improvement of a grape must concentration system via a life cycle approach","volume":"89","author":"Notarnicola","year":"2015","journal-title":"Journal of Cleaner Production"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0510","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/j.lwt.2008.05.008","article-title":"Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice","volume":"42","author":"Odriozola-Serrano","year":"2009","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0515","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.supflu.2014.07.025","article-title":"Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids","volume":"95","author":"Paes","year":"2014","journal-title":"Journal of Supercritical Fluids"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0520","doi-asserted-by":"crossref","first-page":"921","DOI":"10.1007\/s11947-010-0371-z","article-title":"Effect of Ultrafiltration on anthocyanin and flavonol content of black currant juice (Ribes nigrum L.)","volume":"5","author":"Pap","year":"2012","journal-title":"Food and Bioprocess Technology"},{"issue":"4","key":"10.1016\/j.foodres.2017.08.035_bb0525","doi-asserted-by":"crossref","first-page":"429","DOI":"10.1016\/j.jfoodeng.2010.01.024","article-title":"The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis","volume":"98","author":"Pap","year":"2010","journal-title":"Journal of Food Engineering"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0530","doi-asserted-by":"crossref","first-page":"308","DOI":"10.1016\/j.ifset.2008.12.004","article-title":"Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry pur\u00e9es","volume":"10","author":"Patras","year":"2009","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.foodres.2017.08.035_bb0535","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.desal.2016.01.035","article-title":"Development and validation of a theoretical model for osmotic evaporation","volume":"384","author":"Penaranda-Lopez","year":"2016","journal-title":"Desalination"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0540","doi-asserted-by":"crossref","first-page":"280","DOI":"10.1016\/j.postharvbio.2007.08.002","article-title":"Blueberry fruit response to postharvest application of ultraviolet radiation","volume":"47","author":"Perkins-Veazie","year":"2008","journal-title":"Postharvest Biology and Technology"},{"issue":"7","key":"10.1016\/j.foodres.2017.08.035_bb0545","doi-asserted-by":"crossref","first-page":"894","DOI":"10.1016\/j.foodres.2007.03.002","article-title":"Inactivation of polyphenol oxidase in muscadine grape juice by dense phase-CO 2 processing","volume":"40","author":"Pozo-Insfran","year":"2007","journal-title":"Food Research International"},{"issue":"2","key":"10.1016\/j.foodres.2017.08.035_bb0550","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.ifset.2008.11.007","article-title":"Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp","volume":"10","author":"Prasad","year":"2009","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0555","doi-asserted-by":"crossref","first-page":"1425","DOI":"10.1016\/j.foodchem.2012.03.042","article-title":"Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage","volume":"134","author":"Ram\u00edrez-Rodrigues","year":"2012","journal-title":"Food Chemistry"},{"issue":"7","key":"10.1016\/j.foodres.2017.08.035_bb0560","doi-asserted-by":"crossref","first-page":"1875","DOI":"10.1016\/j.foodres.2011.02.053","article-title":"Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances","volume":"44","author":"Rawson","year":"2011","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2017.08.035_bb0565","doi-asserted-by":"crossref","first-page":"537","DOI":"10.1016\/j.lwt.2015.08.050","article-title":"Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying","volume":"65","author":"Rodr\u00edguez","year":"2016","journal-title":"LWT - Food Science and Technology"},{"issue":"18","key":"10.1016\/j.foodres.2017.08.035_bb0570","doi-asserted-by":"crossref","first-page":"3979","DOI":"10.1021\/jf403366q","article-title":"Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry","volume":"62","author":"Rodriguez-Mateos","year":"2014","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0575","doi-asserted-by":"crossref","first-page":"392","DOI":"10.1016\/j.foodchem.2014.11.061","article-title":"Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage","volume":"174","author":"Rodr\u00edguez-P\u00e9rez","year":"2015","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.foodres.2017.08.035_bb0580","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/j.tifs.2015.01.002","article-title":"Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions","volume":"42","author":"Rosell\u00f3-Soto","year":"2015","journal-title":"Trends in Food Science and Technology"},{"issue":"2","key":"10.1016\/j.foodres.2017.08.035_bb0585","doi-asserted-by":"crossref","first-page":"642","DOI":"10.1021\/jf502824f","article-title":"Deacidification of cranberry juice by electrodialysis with bipolar membranes","volume":"63","author":"Rozoy","year":"2015","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"12","key":"10.1016\/j.foodres.2017.08.035_bb0590","doi-asserted-by":"crossref","first-page":"1461","DOI":"10.1002\/mnfr.200700179","article-title":"Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity","volume":"51","author":"Sadilova","year":"2007","journal-title":"Molecular Nutrition & Food Research"},{"issue":"2","key":"10.1016\/j.foodres.2017.08.035_bb0595","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1016\/j.jfoodeng.2009.01.009","article-title":"Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating","volume":"93","author":"Salvi","year":"2009","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodres.2017.08.035_bb0600","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.ifset.2014.02.007","article-title":"Inactivation kinetics and photoreactivation of vegetable oxidative enzymes after combined UV-C and thermal processing","volume":"23","author":"Sampedro","year":"2014","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0605","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.lwt.2012.10.024","article-title":"Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp","volume":"51","author":"Sarkis","year":"2013","journal-title":"LWT - Food Science and Technology"},{"issue":"Supplement s8","key":"10.1016\/j.foodres.2017.08.035_bb0610","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1111\/j.1750-3841.2000.tb00617.x","article-title":"Ohmic and Inductive Heating","volume":"65","author":"Sastry","year":"2000","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.foodres.2017.08.035_bb0615","doi-asserted-by":"crossref","first-page":"228","DOI":"10.1016\/j.seppur.2016.02.044","article-title":"Deacidification of cranberry juice by electrodialysis: Impact of membrane types and configurations on acid migration and juice physicochemical characteristics","volume":"163","author":"Serre","year":"2016","journal-title":"Separation and Purification Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0620","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/j.seppur.2016.01.019","article-title":"Optimization of microwave-assisted extraction of total polyphenolic compounds from chokeberries by response surface methodology and artificial neural network","volume":"160","author":"Simi\u0107","year":"2016","journal-title":"Separation and Purification Technology"},{"issue":"5","key":"10.1016\/j.foodres.2017.08.035_bb0625","doi-asserted-by":"crossref","first-page":"492","DOI":"10.1111\/jfpe.12240","article-title":"Effects of mechanical and enzymatic pretreatments on extraction of polyphenols from blackberry fruits","volume":"39","author":"Soto","year":"2016","journal-title":"Journal of Food Process Engineering"},{"issue":"4","key":"10.1016\/j.foodres.2017.08.035_bb0630","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1016\/j.cep.2012.01.007","article-title":"Full scale plant with membrane based concentration of blackcurrant juice on the basis of laboratory and pilot scale tests","volume":"54","author":"Sotoft","year":"2012","journal-title":"Chemical Engineering and Processing Process Intensification"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0635","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.jfoodeng.2013.05.004","article-title":"Concentration of camu\u2013camu juice by the coupling of reverse osmosis and osmotic evaporation processes","volume":"119","author":"Souza","year":"2013","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodres.2017.08.035_bb0640","doi-asserted-by":"crossref","first-page":"668","DOI":"10.1016\/j.fbp.2014.09.012","article-title":"Enzyme and high pressure assisted extraction of carotenoids from tomato waste","volume":"94","author":"Strati","year":"2015","journal-title":"Food and Bioproducts Processing"},{"issue":"2","key":"10.1016\/j.foodres.2017.08.035_bb0645","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1007\/s12393-014-9088-5","article-title":"Interactions of non-thermal atmospheric pressure plasma with solid and liquid food systems: A review","volume":"7","author":"Surowsky","year":"2015","journal-title":"Food Engineering Reviews"},{"issue":"18","key":"10.1016\/j.foodres.2017.08.035_bb0650","doi-asserted-by":"crossref","first-page":"3107","DOI":"10.1002\/jssc.201300303","article-title":"Optimization of microwave-assisted extraction for anthocyanins, polyphenols, and antioxidants from raspberry (Rubus Coreanus Miq.) using response surface methodology","volume":"36","author":"Teng","year":"2013","journal-title":"Journal of Separation Science"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0655","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1080\/10408398.2011.566946","article-title":"Quality-related enzymes in fruit and vegetable products: Effects of novel food processing technologies, part 1: High-pressure processing","volume":"54","author":"Terefe","year":"2014","journal-title":"CRC Critical Reviews in Food Science and Nutrition"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0660","doi-asserted-by":"crossref","first-page":"297","DOI":"10.1016\/j.ifset.2008.12.003","article-title":"Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria\u00d7ananassa)","volume":"10","author":"Terefe","year":"2009","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"3\u20134","key":"10.1016\/j.foodres.2017.08.035_bb0665","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.tifs.2009.01.058","article-title":"Effect of non thermal processing technologies on the anthocyanin content of fruit juices","volume":"20","author":"Tiwari","year":"2009","journal-title":"Trends in Food Science and Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0670","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1016\/j.jfoodeng.2009.01.027","article-title":"Effect of sonication on retention of anthocyanins in blackberry juice","volume":"93","author":"Tiwari","year":"2009","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0675","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.ifset.2008.08.002","article-title":"Anthocyanin and colour degradation in ozone treated blackberry juice","volume":"10","author":"Tiwari","year":"2009","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"11","key":"10.1016\/j.foodres.2017.08.035_bb0680","doi-asserted-by":"crossref","first-page":"2824","DOI":"10.1016\/j.fct.2009.09.001","article-title":"Anthocyanins and color degradation in ozonated grape juice","volume":"47","author":"Tiwari","year":"2009","journal-title":"Food and Chemical Toxicology"},{"issue":"4","key":"10.1016\/j.foodres.2017.08.035_bb0685","doi-asserted-by":"crossref","first-page":"1119","DOI":"10.1016\/j.foodchem.2008.08.085","article-title":"Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice","volume":"113","author":"Tiwari","year":"2009","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0690","doi-asserted-by":"crossref","first-page":"598","DOI":"10.1016\/j.ultsonch.2009.10.009","article-title":"Effect of ultrasound processing on anthocyanins and color of red grape juice","volume":"17","author":"Tiwari","year":"2010","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0695","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/j.foodchem.2014.11.151","article-title":"The effects of juice processing on black mulberry antioxidants","volume":"186","author":"Tomas","year":"2015","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0700","doi-asserted-by":"crossref","first-page":"527","DOI":"10.3945\/ajcn.112.042184","article-title":"Postprandial glucose, insulin, and free fatty acid responses to sucrose consumed with blackcurrants and lingonberries in healthy women","volume":"96","author":"Torronen","year":"2012","journal-title":"The American Journal of Clinical Nutrition"},{"issue":"4","key":"10.1016\/j.foodres.2017.08.035_bb0705","doi-asserted-by":"crossref","first-page":"430","DOI":"10.3945\/jn.112.169771","article-title":"Berries reduce postprandial insulin responses to wheat and rye breads in healthy women","volume":"143","author":"Torronen","year":"2013","journal-title":"The Journal of Nutrition"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0710","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1080\/87559129.2016.1175015","article-title":"Postharvest ozone application for the preservation of fruits and vegetables","volume":"33","author":"Tzortzakis","year":"2017","journal-title":"Food Reviews International"},{"issue":"2","key":"10.1016\/j.foodres.2017.08.035_bb0715","doi-asserted-by":"crossref","first-page":"519","DOI":"10.1016\/j.lwt.2014.04.010","article-title":"High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)","volume":"58","author":"Vega-G\u00e1lvez","year":"2014","journal-title":"LWT - Food Science and Technology"},{"issue":"4","key":"10.1016\/j.foodres.2017.08.035_bb0720","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1016\/j.fbp.2013.05.004","article-title":"Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins","volume":"91","author":"Vladisavljevi\u0107","year":"2013","journal-title":"Food and Bioproducts Processing"},{"key":"10.1016\/j.foodres.2017.08.035_bb0725","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2017.06.033","article-title":"Influence of fruit juice processing on anthocyanin stability","author":"Weber","year":"2017","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2017.08.035_bb0730","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.jfoodeng.2014.08.013","article-title":"The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue","volume":"146","author":"Wiktor","year":"2015","journal-title":"Journal of Food Engineering"},{"issue":"8","key":"10.1016\/j.foodres.2017.08.035_bb0735","doi-asserted-by":"crossref","first-page":"926","DOI":"10.1080\/07373937.2014.999371","article-title":"Accelerated drying and improved color properties of red pepper by pretreatment of pulsed electric fields","volume":"33","author":"Won","year":"2015","journal-title":"Drying Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0740","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1016\/j.indcrop.2014.12.054","article-title":"Simultaneous microwave\/ultrasonic-assisted enzymatic extraction of antioxidant ingredients from Nitraria tangutorun Bobr. juice by-products","volume":"66","author":"Wu","year":"2015","journal-title":"Industrial Crops and Products"},{"issue":"1","key":"10.1016\/j.foodres.2017.08.035_bb0745","doi-asserted-by":"crossref","first-page":"5232","DOI":"10.1038\/s41598-017-04778-3","article-title":"The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage","volume":"7","author":"Wu","year":"2017","journal-title":"Scientific Reports"},{"issue":"8","key":"10.1016\/j.foodres.2017.08.035_bb0750","doi-asserted-by":"crossref","first-page":"1253","DOI":"10.1016\/j.lwt.2010.04.002","article-title":"Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of \u2018Marion\u2019 and \u2018Evergreen\u2019 blackberries","volume":"43","author":"Wu","year":"2010","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0755","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.foodcont.2015.09.022","article-title":"Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review","volume":"61","author":"Yang","year":"2016","journal-title":"Food Control"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0760","doi-asserted-by":"crossref","first-page":"701","DOI":"10.1016\/j.jfoodeng.2013.06.036","article-title":"Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage","volume":"119","author":"Yu","year":"2013","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodres.2017.08.035_bb0765","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.foodchem.2013.12.038","article-title":"Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice","volume":"153","author":"Yu","year":"2014","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2017.08.035_bb0770","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.jfoodeng.2014.07.009","article-title":"Concentration of cranberry juice by osmotic distillation process","volume":"144","author":"Zambra","year":"2015","journal-title":"Journal of Food Engineering"},{"issue":"3","key":"10.1016\/j.foodres.2017.08.035_bb0775","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1016\/j.supflu.2005.05.005","article-title":"Sterilization using high-pressure carbon dioxide","volume":"38","author":"Zhang","year":"2006","journal-title":"Journal of Supercritical Fluids"},{"key":"10.1016\/j.foodres.2017.08.035_bb0780","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1016\/j.lwt.2015.08.011","article-title":"Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time","volume":"65","author":"Zhao","year":"2016","journal-title":"LWT- Food Science and Technology"},{"issue":"7","key":"10.1016\/j.foodres.2017.08.035_bb0785","doi-asserted-by":"crossref","first-page":"785","DOI":"10.1080\/07373937.2012.761635","article-title":"Microwave energy absorption behavior of foamed berry puree under microwave drying conditions","volume":"31","author":"Zheng","year":"2013","journal-title":"Drying Technology"},{"key":"10.1016\/j.foodres.2017.08.035_bb0790","doi-asserted-by":"crossref","first-page":"671","DOI":"10.1016\/j.foodchem.2016.06.003","article-title":"Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture","volume":"212","author":"Zielinska","year":"2016","journal-title":"Food Chemistry"},{"issue":"1, Part 2","key":"10.1016\/j.foodres.2017.08.035_bb0795","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1016\/j.lwt.2014.08.002","article-title":"Freezing\/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.)","volume":"62","author":"Zielinska","year":"2015","journal-title":"LWT- Food Science and Technology"}],"container-title":["Food Research International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0963996917304726?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0963996917304726?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2020,10,16]],"date-time":"2020-10-16T00:33:53Z","timestamp":1602808433000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0963996917304726"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,10]]},"references-count":159,"alternative-id":["S0963996917304726"],"URL":"https:\/\/doi.org\/10.1016\/j.foodres.2017.08.035","relation":{},"ISSN":["0963-9969"],"issn-type":[{"value":"0963-9969","type":"print"}],"subject":[],"published":{"date-parts":[[2017,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents","name":"articletitle","label":"Article Title"},{"value":"Food Research International","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodres.2017.08.035","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2017 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}