Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment

European Food Research and Technology

Volumn 222, Issue 3-4, 2006, Pages 321-329

  Elez Martínez, Pedro ^a   Soliva Fortuny, Robert C ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

High intensity pulsed electric fields; Microbiological stability; Orange juice; Quality parameters; Shelf life

Indexed keywords

EID: 32244432984     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-0073-3     Document Type: Article

References (45)

1. Fry J, Martin GG, Less M (1995) Authentication of orange juice. In: Ashurt PR (ed) Production and packaging of noncarbonated fruit juices and fruit beverages. Blackie Academic and Professional, New York, pp 1-52
2. Braddock RJ (1999) Handbook of citrus by-products and processing technology. Wiley: New York
3. Giner J, Gimeno V, Palomés M, Barbosa-Cánovas GV, Martín O (2003) Eur Food Res Technol 217:43-48
4. Hodgins AM, Mittal GS, Griffiths MW (2002) J Food Sci 67:2294-2299
5. Mertens B, Knorr D (1992) Food Technol 5:124-133
6. Leistner L (2000) Int J Food Microbiol 55:181-186
7. Espachs-Barroso A, Barbosa-Cánovas GV, Martín-Belloso O (2003) Food Rev Int 19:253-273
8. Elez-Martínez P, Escolà-Hernández J, Soliva-Fortuny RC, Martín-Belloso O (2004) J Food Prot 67:2596-2602
9. Elez-Martínez P, Escolà-Hernández J, Soliva-Fortuny RC, Martín-Belloso O (2005) Food Microbiol 22:311-319
10. Rodrigo D, Martínez A, Harte F, Barbosa-Cánovas GV, Rodrigo M (2001) Int J Food Microbiol 81:223-229
11. Kimball DA (1991) Quality control and technology. Van Nostrand Reinhold: New York
12. Van Loey A, Verachtert B, Hendrickx M (2002) Trends Food Sci Technol 12:94-102
13. Yeom HW, Zhang QH, Chism G W (2002) J Food Sci 67:2154-2159
14. Yeom HW, Sreaker CB, Zhang QH, Min DB (2002) J Food Sci 65:1359-1363
15. Elez-Martínez P, Suárez-Recio M Espachs-Barroso A, BarbosaCánovas GV, Martín-Belloso O (2003) High intensity pulsed electric field inactivation of pectin methyl esterase in orange juice. Extended abstracts of the XII World Congress of Food Science and Technology. Chicago, 7E-9
16. Bruemmer JH, Roe B, Bowen ER (1976) J Food Sci 41:186-189
17. Elez-Martínez P, Aguiló-Aguayo I, Barbosa-Cánovas GV, Martín-Belloso O (2003) Inactivation of peroxidase in orange juice processed by high intensity pulsed electric fields. Proceedings Workshop on Nonthermal Food Preservation IFT, Wageningen, pp. 40-42
18. Miller NJ, Rice-Evans CA (1997) Food Chem 60:331-337
19. Rapisarda P, Tomaino A, Lo Cascio R, Bonina F, De Pasquale A, Saija A (1999) J Agric Food Chem 47:4718-4723
20. Gardner PT, White TAC, McPhail DB, Duthie GG (2000) Food Chem 68:471-474
21. Sharma SK, Zhang QH, Chism GW (1998) J Food Qual 21:459-473
22. Sánchez-Moreno C, Plaza L, Elez-Martínez P, De Ancos B, Martín-Belloso O, Cano MP (2005) J Agric Food Chem 53:4403-4409
23. Yeom HW, Streaker CB, Zhang QH, Min DB (2000) J Agric Food Chem 48:4597-4605
24. Min S, Jin ZT, Min SK, Yeom H, Zhang QH (2003) J Food Sci 68:1265-1271
25. Chen CS, Shaw PE, Parish ME (1993) Orange and tangerine juices. In: Nagy S, Chen CS, Shaw PE (eds) Fruit juice processing technology. Agscience, Auburndale, pp 110-165
26. Cano MP, Hernández A, De Ancos B (1997) J Food Sci 62:85-88
27. Soliva-Fortuny RC, Elez-Martínez P, Martín-Belloso O (2004) Innov Food Sci Emerg Technol 5:215-224
28. De Ancos B, Sgroppo S, Plaza L, Cano MP (2002) J Sci Food Agric 82:790-796
29. Deak T, Beuchat LR (1996) Yeasts in specific types of foods. In: Deak T, Beuchat LR (eds) Handbook of food spoilage yeasts. CRC Press: New York, pp 61-96
30. Barsotti L, Cheftel JC (1999) Food Rev Int 15:181-213
31. Tsong TY (1990) Ann Rev Biophys Chem 19:83-106
32. Grahl T, Märkl H (1996) Appl Microbiol Biotechnol 45:148-157
33. Ho SY, Mittal CS, Cross JD (1997) J Food Eng 31:69-84
34. Yang RJH, Li SQ, Zhang QH (2004) J Food Sci 69:241-248
35. Clemente E (2002) Eur Food Res Technol 215:164-168
36. Castro AJ, Swanson BG, Barbosa-Cánovas GV, Dunker A (2001) Pulsed electric fields denaturation of bovine alkaline phosphatase. In: Barbosa-Cánovas GV, Zhang QH (eds) Pulsed electric fields in food processing. Technomic Publishing Lancaster, Technomic Publishing, pp 65-82
37. Pérez OE, Pilosof AMR (2004) Food Res Int 37:102-110
38. Morren J, Roodenburg B, de Haan SWH (2003). Innov Food Sci Emerg Technol 4: 285-295
39. FDA (1998) FDA Nutritional labeling manual: a guide for developing and using databases. Center for Food Safety and Applied Nutrition: Washington DC
40. Lee HS, Chen CS (1998) J Agric Food Chem 46:4723-4727
41. Kabasakalis V, Siopidou D, Moshatou E (2000) Food Chem 70:325-328
42. Gregory JF (1996) Vitamins. In: Fennema OR (ed) Food chemistry. Marcel Dekker, New York, pp. 559-568
43. Manso MC, Oliveira FAR, Frías JM (2001) Acta Hort (ISHS) 566: http://www.actahort.org/books/566/566.65.htm
44. Sánchez-Moreno C, Cano MP, De Ancos B, Plaza L, Olmedilla B, Granado F, Elez-Martínez P, Martín-Belloso O, Martín A (2004) J Nutr Biochem 15:601-607
45. Carr AC, Frei B (1999). Am J Clin Nutr 69:1086-1107