Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration
L Salvia-Trujillo, M Morales-de la Peña, A Rojas-Graü… - Food Control, 2017 - Elsevier
Abstract The influence of High Intensity Pulsed Electric Fields (HIPEF) or Thermal Treatment
(TT) on minerals and fatty acids of fruit juice-whole (FJ-WM) or skimmed milk (FJ-SM) …
(TT) on minerals and fatty acids of fruit juice-whole (FJ-WM) or skimmed milk (FJ-SM) …
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
M Morales-De La Peña, L Salvia-Trujillo… - Food Control, 2011 - Elsevier
Abstract Effects of high intensity pulsed electric field (HIPEF)(35 kV/cm with 4 μs bipolar
pulses at 200 Hz for 800 and 1400 μs) or thermal (90° C for 60 s) treatments on fatty acid …
pulses at 200 Hz for 800 and 1400 μs) or thermal (90° C for 60 s) treatments on fatty acid …
Fatty acid profile changes during orange juice‐milk beverage processing by high‐pulsed electric field
A Zulueta, MJ Esteve, I Frasquet… - European Journal of …, 2007 - Wiley Online Library
High‐intensity pulsed electric fields (HIPEF) is an emerging non‐thermal food preservation
technology which has the potential to pasteurize pumpable liquid foods. Its application is …
technology which has the potential to pasteurize pumpable liquid foods. Its application is …
Effects of high intensity pulsed electric fields or thermal pasteurization and refrigerated storage on antioxidant compounds of fruit juice‐milk beverages. Part I: Phenolic …
M Morales‐de la Peña, L Salvia‐Trujillo… - Journal of Food …, 2017 - Wiley Online Library
The effects of high intensity pulsed electric fields (HIPEF) or thermal pasteurization (TP) over
phenolic compounds in mixed beverages were evaluated after processing and during …
phenolic compounds in mixed beverages were evaluated after processing and during …
Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice–soymilk beverages during refrigerated storage
M Morales-De La Peña, L Salvia-Trujillo… - Food chemistry, 2011 - Elsevier
The effects of high intensity pulsed electric fields (HIPEF)(35 kV/cm with 4 μs bipolar pulses
at 200 Hz for 800 or 1400 μs) or thermal (90° C, 60 s) treatments over phenolic and …
at 200 Hz for 800 or 1400 μs) or thermal (90° C, 60 s) treatments over phenolic and …
High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage
M Morales-de la Peña, L Salvia-Trujillo… - Innovative food science …, 2012 - Elsevier
This paper aims to evaluate the effects of high intensity pulsed electric fields
(HIPEF)(35kV/cm with 4μs bipolar pulses at 200Hz for 800 and 1400μs) or thermal …
(HIPEF)(35kV/cm with 4μs bipolar pulses at 200Hz for 800 and 1400μs) or thermal …
Changes in water-soluble vitamins and antioxidant capacity of fruit juice–milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during …
L Salvia-Trujillo, M Morales-de la Pena… - Journal of agricultural …, 2011 - ACS Publications
The effect of high-intensity pulsed electric fields (HIPEF) or thermal processes and
refrigerated storage on water-soluble vitamins and antioxidant capacity of beverages …
refrigerated storage on water-soluble vitamins and antioxidant capacity of beverages …
[HTML][HTML] Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage
M Morales-de La Peña, L Salvia-Trujillo… - LWT-Food Science and …, 2010 - Elsevier
The effects of high-intensity pulsed electric fields (HIPEF) treatment (35 kV/cm, 4 μs bipolar
pulses at 200 Hz for 800 or 1400 μs) on the microbial stability, quality parameters and …
pulses at 200 Hz for 800 or 1400 μs) on the microbial stability, quality parameters and …
Impact of high‐intensity pulsed electric fields or thermal treatment on the quality attributes of date juice through storage
H Mtaoua, R Sánchez‐Vega, A Ferchichi… - Journal of Food …, 2017 - Wiley Online Library
The effects of high‐intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,000 µs
using pulses of 4 µs pulses at 100 Hz in bipolar mode) or thermal treatment (90C for 60 s) on …
using pulses of 4 µs pulses at 100 Hz in bipolar mode) or thermal treatment (90C for 60 s) on …
Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments
I Odriozola-Serrano, R Soliva-Fortuny… - Innovative Food Science …, 2008 - Elsevier
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 …
bipolar 4-μs pulses at 100 Hz, with an energy density of 8269 kJ/L) on the main bioactive …
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