Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds

Journal of Food Engineering

Volumn 83, Issue 1, 2007, Pages 41-46

  Aguilar Rosas, S F ^a   Ballinas Casarrubias, M L ^a   Nevarez Moorillon, G V ^a   Martin Belloso, O ^b   Ortega Rivas, E ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Apple juice; High temperature short time (HTST) pasteurization; High voltage pulsed electric fields (PEF); Sensory attributes; Thermal pasteurization

Indexed keywords

ACIDITY; ELECTRIC FIELDS; FOOD PRESERVATION; THERMAL EFFECTS; VOLATILE ORGANIC COMPOUNDS;

APPLE JUICE; HIGH TEMPERATURE-SHORT TIME (HTST) PASTEURIZATION; PULSED ELECTRIC FIELD (PEF); SENSORY ATTRIBUTES; THERMAL PASTEURIZATION;

FRUIT JUICES;

MALUS X DOMESTICA;

EID: 34249033092     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.12.011     Document Type: Article

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