Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice-milk based beverage

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 463-469

  Sampedro, Fernando ^a   Geveke, David J ^b   Fan, Xuetong ^b   Zhang, Howard Q ^b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

HHP; Milk; Orange juice; Pectin methyl esterase; PEF; Volatile compounds

Indexed keywords

HHP; MILK; ORANGE JUICE; PECTIN METHYL ESTERASE; PEF; VOLATILE COMPOUNDS;

ELECTRIC FIELDS; EXTRACTION; FRUIT JUICES; HEAT TREATMENT; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; POLYSACCHARIDES;

VOLATILE ORGANIC COMPOUNDS;

EID: 62549108933     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.05.006     Document Type: Article

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