High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 47-53

  Morales De La Pena M ^a   Salvia Trujillo, L ^a   Garde Cerdan T ^b   Rojas Grau M A ^a   Martin Belloso O ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Free amino acids; High intensity pulsed electric fields; Preservation processes; Soymilk based beverages

Indexed keywords

BIOACTIVE COMPOUNDS; BIPOLAR PULSE; FOOD INDUSTRIES; FREE AMINO ACIDS; HIGH-CONTENT; HIGH-INTENSITY PULSED ELECTRIC FIELDS; LIQUID FOOD; POTENTIAL TECHNOLOGIES; S-PROCESS; STORAGE TIME; TOTAL CONTENT;

AMINO ACIDS; ELECTRIC FIELDS; FRUIT JUICES; HEAT TREATMENT;

CONCENTRATION (PROCESS);

GLYCINE MAX;

EID: 84870513321     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.04.004     Document Type: Article

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