Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments

2009 ◽  
Vol 89 (15) ◽  
pp. 2636-2642 ◽  
Author(s):  
Luciano José Quitão-Teixeira ◽  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Afonso Mota-Ramos ◽  
Olga Martín-Belloso
Keyword(s):  
Comparative Study ◽  
Electric Fields ◽  
High Intensity ◽  
Antioxidant Properties ◽  
Pulsed Electric Fields ◽  
Heat Treatments ◽  
Carrot Juice

High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems

2005 ◽  
Vol 69 (3) ◽  
pp. 317-323 ◽  
Author(s):  
Sílvia Bendicho ◽  
A. Robert Marsellés-Fontanet ◽  
Gustavo V. Barbosa-Cánovas ◽  
Olga Martín-Belloso
Keyword(s):  
Bacillus Subtilis ◽  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Heat Treatments ◽  
Comparison Study ◽  
Multiple Systems

Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage

Food Control ◽  
2011 ◽  
Vol 22 (12) ◽  
pp. 1975-1983 ◽  
Author(s):  
M. Morales-de la Peña ◽  
L. Salvia-Trujillo ◽  
M.A. Rojas-Graü ◽  
O. Martín-Belloso
Keyword(s):  
Fatty Acid ◽  
Electric Fields ◽  
High Intensity ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Heat Treatments

Study of Inactivation of Lactobacillus plantarum in Orange-Carrot Juice by Means of Pulsed Electric Fields: Comparison of Inactivation Kinetics Models

2001 ◽  
Vol 64 (2) ◽  
pp. 259-263 ◽  
Author(s):  
D. RODRIGO ◽  
A. MARTÍNEZ ◽  
F. HARTE ◽  
G. V. BARBOSA-CÁNOVAS ◽  
M. RODRIGO
Keyword(s):  
Distribution Function ◽  
Lactobacillus Plantarum ◽  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Inactivation Kinetics ◽  
Carrot Juice ◽  
Treatment Conditions ◽  
The One ◽  
Kinetics Of

The inactivation kinetics of Lactobacillus plantarum was studied in orange-carrotjuice using high intensity pulsed electric fields. The results indicated that under the treatment conditions applied, 28.6, 32.0, and 35.8 kV/cm and treatment times ranging from 10.2 to 46.3 μs, the inactivation of L. plantarum obtained was up to 2.5 decimal reductions. Experimental and literature data were fitted to Bigelow, Hülsheger et al. and Peleg models and to Weibull frequency distribution function. Weibull was the one that best interpreted the data with accuracy factor values closer to 1.

Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments

LWT ◽  
2009 ◽  
Vol 42 (4) ◽  
pp. 813-818 ◽  
Author(s):  
Ingrid Aguiló-Aguayo ◽  
Gemma Oms-Oliu ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Quality Attributes ◽  
Heat Treatments ◽  
Strawberry Juice

Nanosecond, high‐intensity pulsed electric fields induce apoptosis in human cells

2003 ◽  
Vol 17 (11) ◽  
pp. 1-23 ◽  
Author(s):  
Stephen J. Beebe ◽  
Paula M. Fox ◽  
Laura J. Rec ◽  
Lauren K. Willis ◽  
Karl H. Schoenbach
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Human Cells
Sign in / Sign up

Export Citation Format

Share Document