Unfreezable Water in Apple Treated by Pulsed Electric Fields: Impact of Osmotic Impregnation in Glycerol Solutions

Food and Bioprocess Technology

Volumn 9, Issue 2, 2016, Pages 243-251

  Parniakov, Oleksii ^a   Bals, Olivier ^a   Mykhailyk, Viacheslav ^b   Lebovka, Nikolai ^a,c   Vorobiev, Eugene ^a  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b INSTITUTE OF HYDROBIOLOGY   (Ukraine)

^c INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

Author keywords

Apple; Differential scanning calorimetry; Free water; Glycerol; Osmotic treatment; Pulsed electric fields; Unfreezable water

Indexed keywords

CALORIMETERS; CALORIMETRY; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRIC FIELDS; FRUIT JUICES; FRUITS; GLYCEROL; IMPREGNATION; OSMOSIS; TEMPERATURE;

APPLE; ELECTRIC FIELD STRENGTH; FREE WATER; JUICE CONCENTRATIONS; LOW TEMPERATURE DIFFERENTIAL SCANNING CALORIMETRY; OSMOTIC SOLUTIONS; OSMOTIC TREATMENT; PULSED ELECTRIC FIELD;

WATER TREATMENT;

EID: 84955336039     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1607-8     Document Type: Article

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