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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > juices > vegetable juices × Research, Technology and Engineering: support systems and models × 15 results Group by: Economics, Business and Industry, Research, Technology and Engineering   (Click to View) Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice Food control (Click to View) Viscometric Behavior of Reconstituted Tomato Concentrate Food and bioprocess technology (Click to View) Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model Journal of food engineering (Click to View) Inactivation kinetics of polygalacturonase in tomato juice Innovative food science and emerging technologies (Click to View) Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear Journal of food engineering (Click to View) Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juice Food chemistry (Click to View) Evaluation of the adsorption behavior of polyacetylenes onto a food-grade resin for the debittering of carrot juice European food research and technology (Click to View) Dietary patterns and the risk of type 2 diabetes in overweight and obese individuals European journal of nutrition (Click to View) External calibration models for the measurement of tomato carotenoids by infrared spectroscopy Journal of food composition and analysis (Click to View) Adaptation of Salmonella spp. in juice stored under refrigerated and room temperature enhances acid resistance to simulated gastric fluid Food microbiology (Click to View) A risk assessment approach applied to the growth of Erwinia carotovora in vegetable juice for variable temperature conditions International journal of food microbiology (Click to View) The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes International journal of food microbiology (Click to View) Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments Innovative food science and emerging technologies (Click to View) Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields Journal of food engineering (Click to View) Thermal inactivation kinetics of vegetable peroxidases Journal of food engineering