Pulsed electric field processing of orange juice: A review on microbial, enzymatic, nutritional, and sensory quality and stability

Comprehensive Reviews in Food Science and Food Safety

Volumn 12, Issue 5, 2013, Pages 455-467

  Buckow, Roman ^a   Ng, Sieh ^a   Toepfl, Stefan ^b  

^a CSIRO   (Australia)

^b German Institute of Food Technologies DIL   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

COMMERCIAL APPLICATIONS; CONVENTIONAL METHODS; INACTIVATION OF MICROORGANISMS; NUTRITIONAL PROPERTIES; PROCESSING EQUIPMENT; PULSED ELECTRIC FIELD PROCESSING; PULSED ELECTRIC FIELD PROCESSING (PEF); SCIENTIFIC KNOWLEDGE;

ELECTRIC FIELDS; FOOD PROCESSING; FOOD PRODUCTS; PROCESSING;

FRUIT JUICES;

EID: 84883866617     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12026     Document Type: Article

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