Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

Food Control

Volumn 19, Issue 2, 2008, Pages 151-158

  Cortés, Clara ^a   Esteve, María J ^a   Frígola, Ana ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Browning; Color; Furfural; Pulsed electric field; Storage

Indexed keywords

EID: 34548416099     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.03.001     Document Type: Article

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