Enzyme activity and colour changes in apple juice pasteurised thermally and by pulsed electric fields

Acta Alimentaria

Volumn 42, Issue 1, 2013, Pages 45-54

  Aguilar Rosas, S ^a   Ballinas Casarrubias, M ^a   Elias Ogaz, L ^a   Martin Belloso, O ^b   Ortega Rivas, E ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

apple juice; enzyme inactivation; high temperature short time (HTST) pasteurisation; pasteurisation; pulsed electric fields

Indexed keywords

EID: 84875162343     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.42.2013.1.5     Document Type: Article

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