Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice

LWT

Volumn 39, Issue 10, 2006, Pages 1163-1170

  Rivas, A ^a   Rodrigo, D ^a   Martinez A ^a   Barbosa Canovas G V ^b   Rodrigo, M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Heat pasteurization; Orange carrot juice; Pulsed electric fields; Quality

Indexed keywords

COLOR; ELECTRIC FIELDS; ENZYMES; PHYSICAL PROPERTIES; SENSORS; TURBIDITY;

HEAT PASTEURIZATION; ORANGE-CARROT JUICE; PULSED ELECTRIC FIELDS; QUALITY;

FRUIT JUICES;

DAUCUS CAROTA;

EID: 33745203262     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.07.002     Document Type: Article

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