Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

Food Chemistry

Volumn 143, Issue , 2014, Pages 354-361

  Agcam, E ^a   Akyildiz, A ^a   Evrendilek, G Akdemir ^b  

^a CUKUROVA UNIVERSITY   (Turkey)

^b ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

Author keywords

Orange juice; Phenolic compounds; Pulsed electric fields; Shelf life; Thermal pasteurisation

Indexed keywords

CITRUS FRUITS; ELECTRIC FIELDS; FLAVONOIDS; FRUIT JUICES; ORGANIC ACIDS; PHENOLS;

ORANGE JUICE; PHENOLIC COMPOUNDS; PULSED ELECTRIC FIELD; SHELF LIFE; THERMAL PASTEURISATION;

PASTEURIZATION;

CHLOROGENIC ACID; COUMARIC ACID; FLAVANONE DERIVATIVE; FLAVONE DERIVATIVE; FLAVONOID; FLAVONOL DERIVATIVE; HESPERIDIN; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; SYRINGIC ACID;

ARTICLE; CONTROLLED STUDY; ELECTRIC FIELD; FOOD STORAGE; HEAT TREATMENT; INTERMETHOD COMPARISON; ORANGE JUICE; PASTEURIZATION; PULSED ELECTRIC FIELD; THERMAL ANALYSIS;

EID: 84882403671     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.115     Document Type: Article

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