Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments

LWT

Volumn 42, Issue 4, 2009, Pages 813-818

  Aguiló Aguayo, Ingrid ^a   Oms Oliu, Gemma ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Color; High intensity pulsed electric fields; Strawberry juice; Viscosity

Indexed keywords

ELECTRIC FIELDS; FOOD STORAGE; FRUIT JUICES; FRUITS; HEAT TREATMENT;

2-FURFURAL; BI-POLAR MODE; HIGH-INTENSITY PULSED ELECTRIC FIELDS; L-VALUES; PECTIN METHYLESTERASE; POLYGALACTURONASE ACTIVITY; PULSED ELECTRIC FIELD PROCESSING; QUALITY ATTRIBUTES; STRAWBERRY JUICE; VISCOSITY VALUE;

VISCOSITY;

FRAGARIA X ANANASSA;

EID: 58549100890     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.11.008     Document Type: Article

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