Pulsed electric fields versus thermal treatment: Equivalent processes to obtain equally acceptable citrus juices

Journal of Food Protection

Volumn 69, Issue 8, 2006, Pages 2016-2018

  Sentandreu, E ^a   Carbonell, L ^a   Rodrigo, D ^a   Carbonell, J V ^a  

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

Author keywords

[No Author keywords available]

Indexed keywords

CITRUS; CITRUS RETICULATA; CITRUS SINENSIS;

CARBOXYLESTERASE; PECTINESTERASE;

ARTICLE; BACTERIUM; BEVERAGE; CITRUS FRUIT; ELECTROMAGNETIC FIELD; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; METABOLISM; METHODOLOGY; MICROBIOLOGY; SAFETY; STANDARD; TASTE;

BACTERIA; BEVERAGES; CARBOXYLIC ESTER HYDROLASES; CITRUS; CONSUMER PRODUCT SAFETY; ELECTROMAGNETIC FIELDS; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; HUMANS; TASTE;

EID: 33748370522     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.8.2016     Document Type: Article

References (11)

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