original ) (raw )Effects on the carotenoid pattern and vitamin A of a pulsed electric field-treated orange juice–milk beverage and behavior during storage
Ana Frígola , Francisco Barba
European Food Research and Technology, 2010
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Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability
Muhammed Yılmaz
Journal of Nutrition & Food Sciences, 2017
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Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
Maciej Oziembłowski
Journal of Food Science and Technology, 2019
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Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage
Mariana Morales
Food Control, 2011
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Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices
Aiman Athar , Modassar Ranjha
Molecules
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Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
Shahin Roohinejad
Journal of Food Process Engineering, 2017
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Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage
Mariana Morales
Lwt - Food Science and Technology, 2010
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Effect of pulsed electric fields processing on physiochemical properties and bioactive compounds of apricot juice
Sk Abdul rahaman
Journal of Food Process Engineering, 2020
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Influence of different pulsed electric field strengths on the quality of the grapefruit juice
Amjad Sagar
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Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice
Mariana Edith Huerta Morales
LWT-Food Science and …, 2009
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Pulsed electric field processing of orange juice: a review on microbial, enzymatic, nutritional, and sensory quality and stability
Roman Buckow
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Experimental validation on effects of pulsed electric field treatment on the sensory quality of vegetable juices
Madhu Palati
2017
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EFFECTS OF PULSED ELECTRIC FIELDS ON PHYSICOCHEMICAL PROPERTIES AND MICROBIAL INACTIVATION OF CARROT JUICE
Bob Y Xiang , Kevin Solval
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Inactivation of pectin methyl esterase in orange juice by pulsed electric fields
Howard Zhang
Journal of food science, 2002
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Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice
kees van kekem
Foods
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Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice
Asiye Akyıldız
Journal of Food Process Engineering, 2016
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Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice–soymilk beverages during refrigerated storage
Mariana Morales
Food Chemistry, 2011
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Pulsed Electric Fields Versus Thermal Treatment: Equivalent Processes To Obtain Equally Acceptable Citrus Juices
Jose Vicente Carbonell
Journal of Food Protection, 2006
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Pulsed electric field and pre-heating treatment effect on free fatty acid (FFA), pH, vitamin C, and organoleptic properties of milk
Angky W. Putranto
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, 2023
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Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage
Mariana Morales
Food Control, 2011
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Microbiological shelf life and sensory evaluation of fruit juices treated by high-intensity pulsed electric fields and antimicrobials
Jonathan Mosqueda
Food and Bioproducts Processing
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The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend
James Lyng
Food and Bioproducts Processing, 2012
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Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage
Maria J Esteve
Innovative Food Science & Emerging Technologies, 2010
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Chemical Analysis on the Effect of Pulsed Electric Fields in Pineapple Juices Preservation
Zolkafle Buntat
Applied Mechanics and Materials, 2014
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Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials
Martina Belloso
Innovative Food Science & Emerging Technologies, 2008
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Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice–milk based beverage: Effect of process parameters
Alejandro RIVAS SOLER
Journal of Food Engineering, 2007
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Carotenoid Profile Modification during Refrigerated Storage in Untreated and Pasteurized Orange Juice and Orange Juice Treated with High-Intensity Pulsed Electric Fields
F. Torregrosa , Ana Frígola
Journal of Agricultural and Food Chemistry, 2006
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Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange Juice
Hye Yeom
Journal of Food Science, 2000
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