Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice

LWT

Volumn 79, Issue , 2017, Pages 534-542

  Moussa Ayoub, Tamer E ^a,c   Jäger, Henry ^b   Knorr, Dietrich ^a   El Samahy, Salah K ^c   Kroh, Lothar W ^a   Rohn, Sascha ^d  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^c University of Suez Canal   (Egypt)

^d UNIVERSITY OF HAMBURG   (Germany)

Author keywords

High hydrostatic pressure; Opuntia dillenii juice; Pasteurization; Pulsed electric fields

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; ELECTRIC FIELDS; HYDRAULICS; HYDROSTATIC PRESSURE; NON NEWTONIAN FLOW; PASTEURIZATION; PHYSICOCHEMICAL PROPERTIES;

ANTI-OXIDANT ACTIVITIES; HIGH HYDROSTATIC PRESSURE; MICROBIAL INACTIVATION; MICROBIAL POPULATIONS; OPUNTIA DILLENII JUICE; PSEUDOPLASTIC FLOW; PULSED ELECTRIC FIELD; RHEOLOGICAL CHARACTERISTICS;

ASCORBIC ACID;

EID: 85013119691     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.10.061     Document Type: Article

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