Acceptability and nutritional quality of a beverage based on orange juice and whey powder, preserved by heat or high-intensity pulsed electric fields (HIPEF);Aceptabilidad y calidad nutricional de una bebida a base de zumo de naranja y suero de leche, conservado con calor o campos eléctricos pulsados de alta intensidad

Archivos Latinoamericanos de Nutricion

Volumn 56, Issue 4, 2006, Pages 356-360

  Pifarré, Amalia Mónico ^a   Martín, Olga ^a   De Portela, María Luz ^a   Langini, Silvia H ^a   Weisstaub, Adriana R ^a   Greco, Carola ^a   De Ferrer, Patricia Ronayne ^a  

^a NONE

Author keywords

Available lysine; Enriched juice; High intensity pulsed electric fields; Minerals; Vitamin C

Indexed keywords

ASCORBIC ACID; LYSINE;

ANIMAL; ARTICLE; BEVERAGE; CHEMISTRY; CITRUS FRUIT; COMPARATIVE STUDY; ELECTROSTIMULATION; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HEAT; METHODOLOGY; MILK; NUTRITIONAL VALUE; STANDARD;

ANIMALS; ASCORBIC ACID; BEVERAGES; CITRUS; ELECTRIC STIMULATION; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HEAT; LYSINE; MILK; NUTRITIVE VALUE;

EID: 34547402658     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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