A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice

Food and Bioprocess Technology

Volumn 6, Issue 4, 2013, Pages 978-987

  Marsellés Fontanet, Á Robert ^a   Puig Pujol, Anna ^b   Olmos, Paola ^b   Mínguez Sanz, Santiago ^b   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b Polígon Industrial Domenys II   (Spain)

Author keywords

Grape juice; Nutritional properties; Pulsed electric fields (PEF); Thermal processing; Treatment comparison

Indexed keywords

ELECTRIC FIELDS; FRUIT JUICES; HEAT TREATMENT; NUTRITION;

CONTINUOUS-FLOW SYSTEM; ELECTRICAL CONDUCTIVITY; GRAPE JUICE; MICROBIAL POPULATIONS; NUTRITIONAL PROPERTIES; PULSED ELECTRIC FIELD; RADICAL SCAVENGING ACTIVITY; TREATMENT COMPARISON;

THERMAL PROCESSING (FOODS);

VITACEAE;

EID: 84874539318     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0731-3     Document Type: Article

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