Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 10, 2000, Pages 4597-4605

  Yeom, H W ^a   Streaker, C B ^a   Howard Zhang, Q ^a   Min, D B ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Flavor compounds; Orange juice; Pectin methyl esterase (PME); Pulsed electric fields (PEF); Vitamin C

Indexed keywords

ASCORBIC ACID; LIMONENE; MYRCENE; PECTINESTERASE; PINENE;

ARTICLE; BEVERAGE; CITRUS FRUIT; COLOR; ELECTRIC FIELD; ELECTROMAGNETIC FIELD; ENZYME ACTIVITY; ENZYME INACTIVATION; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FRUIT JUICE; FUNGUS GROWTH; GROWTH INHIBITION; INSTRUMENT STERILIZATION; PARTICLE SIZE; PASTEURIZATION; PH;

ASCORBIC ACID; BEVERAGES; CITRUS; ELECTROMAGNETIC FIELDS; FOOD PRESERVATION; STERILIZATION;

CITRUS; FUNGI; MUS;

EID: 0033789890     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000306p     Document Type: Article

References (59)

1. Flavor, color and vitamin C retention of pulsed electric field processed orange juice in different packaging materials
2. Particle size distribution in orange juices
3. Variable heat stability for multiple forms of pectin methylesterase from citrus tissue culture cells
4. Kinetic models for thermal inactivation of multiple pectinesterase in citrus juices
5. Orange and tangerine juices
6. Yeasts in specific types of foods
7. Electric field-induced breakdown of lipid bilayers and cell membranes
8. Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juices
9. Measurement of heat load in orange juices: Use of microbiological methods
10. Authentication of orange juice
11. New methods reflect revolution in technologies
12. Effects of high field electric pulses on the activity of selected enzymes
13. Minimally processed fruits and vegetables by nonthermal physical treatments
14. High performance liquid chromatographic determination of ascorbic acid in human tears
15. Reduction of pectinesterase activity in orange juice by high-pressure treatment
16. Pulsed electric field processing of foods: A review
17. Optimization of solid-phase microextraction analysis for headspace flavor compounds of orange juice
18. Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice
19. Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum
20. Role of amino acids in the browning of orange juice
21. Physiological and enzymological aspects of juice production
22. Time and temperature effect on stability of Moroccan processed orange juice during storage
23. Nonenzymatic browning in aseptically packaged orange drinks: Effect of ascorbic acid, amino acids and oxygen
24. Effects of relative humidity, air and vacuum on browning of dehydrated orange juice
25. Effects of oxygen on quality and ascorbic acid retention in canned and frozen orange juice
26. An improved method to determine nonenzymatic browning in citrus juices
27. Browning of dehydrated sulfited vegetables during storage
28. Rapid determination of furfural and 5-hydroxymethylfurfural in processed citrus juices by HPLC
29. Factors affecting storage of orange concentrated
30. Factors impacting on the quality of stored citrus fruit beverages
31. Methods for determining the quality of citrus juice
32. Principles and methods of geological particle size analysis
33. Annual meeting papers address minimal processing
34. Developments of nonthermal processes for food preservation
35. Browning determination in citrus products
36. Thermal resistance of lactic acid bacteria and yeast in orange juice and concentrate
37. Citrus fruit juices
38. Temperature and storage effects on percent retention and percent U.S. Recommended Dietary Allowance of vitamin C in canned single strength orange juice
39. Food pasteurization using high-intensity pulsed electric fields
40. An integrated PEF pilot plant for continuous nonthermal pasteurization of fresh orange juice
41. Microbial, enzymatic, and chemical changes during storage of fresh an processed orange juice
42. Simulation of ascorbic acid stability during heat processing and concentration of grapefruit juices
43. Development of a protein fortified fruit beverage and its quality when processed with pulsed electric field treatment
44. The flavour of nonalcoholic fruit beverages
45. New invention processes for minimally processed juices
46. Effect of different preservative treatments on the microbial population of Nigerian orange juice
47. Concentration and stability of ascorbic acid in marketed reconstituted orange juice
48. Continuous-flow microwave heating of orange juice
49. Nutritional labeling of citrus products
50. Potential fallacy of correlating hedonic responses with physical and chemical measurements
51. Electroporation of cell membranes
52. Fruit juices
53. Citrus juice processing as related to quality and nutrition
54. Plasmin inactivation with pulsed electric fields
55. Inactivation of papain by pulsed electric fields in a continuous system