Orange juice is an important source of carotenoids and ascorbic acid, a nutrient that besides
its vitamin action is valuable for its antioxidant effect, stimulation of the immune system and …

A better knowledge of the effect of refrigerated storage on the nutritional and antioxidant
characteristics of foods processed by emerging technologies with regard to thermal …

The effects of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,000 μs;
bipolar 4-μs pulses at 200 Hz) on the microbial shelf life and quality-related parameters of …

Application of pulsed electric fields (PEF) can lead to longer shelf life of fruit juices with
minimal product quality loss and good retention of fresh-like flavour. The aim of this study …

BACKGROUND: The effect of high‐intensity pulsed electric field (HIPEF) processing (35 kV
cm− 1 for 1500 µs using 6‐µs bipolar pulses at 200 Hz) on the antioxidant features (vitamin …

Orange juice and gazpacho, a cold vegetable soup, were submitted to high intensity pulsed
electric fields (HIPEF). The effects of electric field strength, treatment time, pulse frequency …

The health benefits of fruit juices have been associated with their high content of antioxidant
compounds. Commercial juice has been traditionally heat-processed to destroy …

The effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 μs in
bipolar 4-μs pulses at 100 Hz, with an energy density of 8269 kJ/L) on the main bioactive …

Bioactive compounds (vitamin C, carotenoids, and flavanones) and DPPH• radical
scavenging capacity (RSC) were measured in orange juice (OJ) subjected to different …

The effect of high-intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,700 μs
in bipolar 4-μs pulses at 100 Hz) on individual phenolic compounds (phenolic acids and …