Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana

Food and Bioproducts Processing

Volumn 101, Issue , 2017, Pages 214-222

  Carbonell Capella, J M ^a   Buniowska, M ^a   Cortes, C ^a   Zulueta, A ^a   Frigola, A ^a   Esteve, M J ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Bioactive compounds; Color; Fruit juice; Pulsed electric field processing; Stevia rebaudiana Bertoni; Steviol glycosides

Indexed keywords

ASCORBIC ACID; BEVERAGES; COLOR; ELECTRIC FIELDS; FRUIT JUICES; FRUITS; SUGAR SUBSTITUTES; SUGARS;

BIOACTIVE COMPOUNDS; ELECTRIC FIELD STRENGTH; NON-THERMAL PRESERVATIONS; PHYSICOCHEMICAL PROPERTY; PULSED ELECTRIC FIELD PROCESSING; RESPONSE SURFACE METHODOLOGY; STEVIA REBAUDIANA BERTONI; STEVIOL GLYCOSIDES;

GLYCOSIDES;

EID: 85002131878     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2016.11.012     Document Type: Article

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