Physical-chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 3, 2011, Pages 255-260

  Hartyáni, Piroska ^a   Dalmadi, István ^b   Cserhalmi, Zsuzsanna ^a   Kántor, Dávid Balázs ^b   Tóth Markus, Marianna ^a   Sass Kiss, Ágnes ^a  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b Institute of Data Analytics and Information Systems   (Hungary)

Author keywords

Citrus juices; Electronic nose; Electronic tongue; High hydrostatic pressure; Minimal processing; Pulsed electric fields

Indexed keywords

CITRUS JUICES; ELECTRONIC NOSE; HIGH HYDROSTATIC PRESSURE; MINIMAL PROCESSING; PULSED ELECTRIC FIELD;

ARTIFICIAL ORGANS; CHEMICAL ANALYSIS; ELECTRIC CONDUCTIVITY; ELECTRIC FIELDS; FRUIT JUICES; FRUITS; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; PROCESSING;

ELECTRONIC TONGUES;

CITRUS; CITRUS RETICULATA; CITRUS X PARADISI;

EID: 79960083740     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.04.008     Document Type: Article

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