scholarly journals Effects of High Intensity Pulsed Electric Fields or Thermal Pasteurization and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part I: Phenolic Acids and Flavonoids

2016 ◽  
Vol 41 (3) ◽  
pp. e12912 ◽  
Author(s):  
Mariana Morales-de la Peña ◽  
Laura Salvia-Trujillo ◽  
M. Alejandra Rojas-Graü ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
Phenolic Acids ◽  
High Intensity ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Antioxidant Compounds ◽  
Refrigerated Storage ◽  
Thermal Pasteurization

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

Microbial and Enzymatic Changes in Fruit Juice Induced by High-Intensity Pulsed Electric Fields

2003 ◽  
Vol 19 (3) ◽  
pp. 253-273 ◽  
Author(s):  
Alexandre Espachs-Barroso ◽  
Gustavo V. Barbosa-Cánovas ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Enzymatic Changes
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