Influence of different pulsed electric field strengths on the quality of the grapefruit juice

International Journal of Food Science and Technology

Volumn 50, Issue 10, 2015, Pages 2290-2296

  Aadil, Rana Muhammad ^a,b   Zeng, Xin An ^a   Ali, Amjad ^a   Zeng, Feng ^a   Farooq, Muhammad Adil ^a   Han, Zhong ^a   Khalid, Saud ^a   Jabbar, Saqib ^c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^c UNIVERSITY OF SARGODHA   (Pakistan)

Author keywords

Grapefruit juice; Micro organism analysis; Pulsed electric field processing; Sugars

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; ELECTRIC FIELDS; FRUIT JUICES; MICROORGANISMS; PHYSICOCHEMICAL PROPERTIES; PIGMENTS; SUGARS;

CONTROL TREATMENTS; ELECTRIC FIELD STRENGTH; GRAPEFRUIT JUICE; NON-ENZYMATIC BROWNING; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD PROCESSING; TOTAL ANTIOXIDANT CAPACITIES (TAC); TOTAL ANTIOXIDANT CAPACITY;

CITRUS FRUITS;

EID: 84941732115     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12891     Document Type: Article

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