Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields

International Journal of Food Science and Technology

Volumn 44, Issue 11, 2009, Pages 2268-2277

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

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Pectolytic enzymes; Pulsed electric fields; Tomato and strawberry juices; Viscosity

Indexed keywords

FRAGARIA X ANANASSA; LYCOPERSICON ESCULENTUM;

EID: 70350234918     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02068.x     Document Type: Article

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