Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

Food Control ◽  
2008 ◽  
Vol 19 (2) ◽  
pp. 151-158 ◽  
Author(s):  
Clara Cortés ◽  
María J. Esteve ◽  
Ana Frígola
Keyword(s):  
Electric Fields ◽  
Orange Juice ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Refrigerated Storage

Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage

Food Control ◽  
2011 ◽  
Vol 22 (10) ◽  
pp. 1639-1646 ◽  
Author(s):  
Laura Salvia-Trujillo ◽  
Mariana Morales-de la Peña ◽  
M. Alejandra Rojas-Graü ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Refrigerated Storage ◽  
Enzymatic Stability

Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

2006 ◽  
Vol 223 (4) ◽  
pp. 487-493 ◽  
Author(s):  
Lucía Plaza ◽  
Concepción Sánchez-Moreno ◽  
Pedro Elez-Martínez ◽  
Begoña de Ancos ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
Orange Juice ◽  
Pulsed Electric Fields ◽  
Refrigerated Storage

Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields

2005 ◽  
Vol 22 (4) ◽  
pp. 311-319 ◽  
Author(s):  
Pedro Elez-Martínez ◽  
Joan Escolà-Hernández ◽  
Robert C. Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
Orange Juice ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Lactobacillus Brevis
Sign in / Sign up

Export Citation Format

Share Document