Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods

Trends in Food Science and Technology

Volumn 29, Issue 2, 2013, Pages 98-107

  Odriozola Serrano, Isabel ^a   Aguiló Aguayo, Ingrid ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AROMA COMPOUNDS; BIOLOGICAL FUNCTIONS; DELETERIOUS EFFECTS; INTEGRATED PROJECT; LIQUID FOOD; NON-THERMAL PROCESSING; PHYTOCHEMICALS; PROCESSING EFFECTS; PULSED ELECTRIC FIELD; RESIDUAL AMOUNTS; THERMAL PROCESS;

ELECTRIC FIELDS; FRUIT JUICES; PASTEURIZATION;

HEALTH;

EID: 84874315229     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.10.003     Document Type: Review

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