Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical quality parameters

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 466-477

  Vervoort, Liesbeth ^a   Van Der Plancken, Iesel ^a   Grauwet, Tara ^a   Timmermans, Rian A H ^b   Mastwijk, Hennie C ^b   Matser, Ariette M ^b   Hendrickx, Marc E ^a   Van Loey, Ann ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

High pressure (HP) processing; Orange juice; Pasteurization; Pulsed electric field (PEF) processing; Quality; Shelf life

Indexed keywords

5 HYDROXYMETHYL FURFURALS; AFTER-TREATMENT; ASCORBIC ACIDS; BIOCHEMICAL QUALITY; BITTER COMPOUNDS; DEHYDROASCORBIC ACID; EQUIVALENT THERMAL; FOOD INDUSTRIES; HEAT PASTEURIZATION; HIGH PRESSURE; HIGH PRESSURE (HP) PROCESSING; LEGAL APPROVALS; MICROBIAL INACTIVATION; ORANGE JUICE; PECTIN METHYLESTERASE; PROCESSING CONDITION; PULSED ELECTRIC FIELD; QUALITY PARAMETERS; RESIDUAL ACTIVITY; SHELF LIFE; SUGAR PROFILES; VITAMIN C;

ALDEHYDES; ELECTRIC FIELDS; FRUIT JUICES; KETONES; ORGANIC ACIDS; SUGARS;

PASTEURIZATION;

EID: 80054087632     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.06.003     Document Type: Article

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