Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 299-305

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

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Color; Enzymes; High intensity pulsed electric fields; Viscosity; Watermelon juice

Indexed keywords

BI-POLAR MODE; FEASIBLE ALTERNATIVES; HIGH-INTENSITY PULSED ELECTRIC FIELDS; LIPOXYGENASES; PECTIN METHYLESTERASE; POLYGALACTURONASE; STORAGE TIME; THERMAL TREATMENT;

CATALYSTS; ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; ENZYME ACTIVITY; ENZYMES; HEAT TREATMENT; VISCOSITY;

COLOR;

CITRULLUS LANATUS VAR. LANATUS;

EID: 77649237132     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.12.004     Document Type: Article

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