Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice-soymilk beverage in chilled storage

LWT

Volumn 43, Issue 6, 2010, Pages 872-881

  Morales de la Pena M ^a   Salvia Trujillo, L ^a   Rojas Grau M A ^a   Martin Belloso O ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant properties; Fruit juice soymilk beverage; High intensity pulsed electric field; Quality parameters

Indexed keywords

ANTIOXIDANTS; ELECTRIC FIELDS; FOOD STORAGE; FRUITS; HEAT TREATMENT;

ANTIOXIDANT PROPERTIES; BIPOLAR PULSE; CHILLED STORAGE; FRUIT JUICE-SOYMILK BEVERAGE; HIGH INTENSITY PULSED ELECTRIC FIELDS TREATMENTS; HIGH-INTENSITY PULSED ELECTRIC FIELDS; MICROBIAL STABILITY; QUALITY PARAMETERS; SOY MILK; STORAGE TIME;

FRUIT JUICES;

GLYCINE MAX;

EID: 77949570474     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.01.015     Document Type: Article

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