Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing

Innovative Food Science and Emerging Technologies

Volumn 14, Issue , 2012, Pages 18-24

  Barba, F J ^a   Jager H ^b   Meneses, N ^b   Esteve, M J ^a   Frigola A ^a   Knorr, D ^b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Bioactive compounds; Blueberry juice; Color; HP; PEF; Physicochemical properties

Indexed keywords

BIOACTIVE COMPOUNDS; BLUEBERRY JUICE; HP; PEF; PHYSICOCHEMICAL PROPERTY;

AGENTS; BEVERAGES; COLOR; ELECTRIC FIELDS; HIGH PRESSURE EFFECTS; KETONES; ORGANIC ACIDS; PHENOLS; PLANTS (BOTANY);

PROCESSED FOODS;

VACCINIUM;

EID: 84859545769     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.12.004     Document Type: Article

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