Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields

Journal of Food Engineering

Volumn 89, Issue 2, 2008, Pages 210-216

  Odriozola Serrano, Isabel ^a   Soliva Fortuny, Robert ^a   Gimeno Añó, Vicente ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant capacity; Health related compounds; High intensity pulsed electric fields; Modeling; Tomato juice

Indexed keywords

AGRICULTURAL PRODUCTS; C (PROGRAMMING LANGUAGE); ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; ELECTROACUPUNCTURE; ELECTROMAGNETIC FIELD THEORY; ELECTROMAGNETIC FIELDS; ELECTROMAGNETISM; FRUITS; MAGNETISM; MICROFLUIDICS; MIXTURES; TELLURIUM COMPOUNDS;

ANTIOXIDANT CAPACITY; ANTIOXIDANT CAPACITY RETENTION; ELECTRIC FIELD STRENGTH (EFS); KINETIC MODELLING; LYCOPENE; PULSED ELECTRIC FIELD (PEE); RELATED COMPOUNDS; TREATMENT TIME; VITAMIN C; WEIBULL;

ELECTRIC FIELD EFFECTS;

LYCOPERSICON ESCULENTUM;

EID: 45549100952     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.04.019     Document Type: Article

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