Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields

Journal of Food Engineering

Volumn 103, Issue 1, 2011, Pages 52-61

  Grimi, Nabil ^a   Mamouni, Fatine ^b   Lebovka, Nikolaï ^a,c   Vorobiev, Eugne ^a   Vaxelaire, Jean ^d  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b SULTAN MOULAY SLIMANE UNIVERSITY   (Morocco)

^c INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

^d UNIVERSITÉ DE PAU ET DES PAYS DE L'ADOUR   (France)

Author keywords

Antioxidants capacities; Apples; Browning; Extraction of juice; Polyphenolic content; Pulsed electric fields; Turbidity

Indexed keywords

ANTIOXIDANTS CAPACITIES; APPLES; BROWNING; POLYPHENOLIC CONTENT; PULSED ELECTRIC FIELD;

ELECTRIC FIELDS; ENERGY UTILIZATION; FRUIT JUICES; INDUSTRIAL APPLICATIONS; PHENOLS; TURBIDITY;

FRUITS;

MALUS X DOMESTICA;

EID: 78649327882     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.09.019     Document Type: Article

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