Acceptability and nutritional quality of a beverage based on orange juice and whey powder, preserved by heat or high-intensity pulsed electric fields (HIPEF).
A Mónico Pifarré, O Martín, ML de Portela… - Archivos …, 2006 - ve.scielo.org
A Mónico Pifarré, O Martín, ML de Portela, SH Langini, AR Weisstaub, C Greco…
Archivos Latinoamericanos de Nutricion, 2006•ve.scielo.org… However, a good acceptability is necessary. The aims of the present study were: a) to assess
the acceptability of a beverage prepared with orange juice (J) and whey powder (WP) at 7
g/100 g (J+WP7) or at 13g/100 g (J+WP13); b) to measure available lysine content and ascorbic
acid retention of the more accepted formulation, comparing the effect of HIPEF treatment
(29 kV/cm, tacum: 59ìs) with a conventional heat treatment at 75C, for 15 minutes (HT). The …
the acceptability of a beverage prepared with orange juice (J) and whey powder (WP) at 7
g/100 g (J+WP7) or at 13g/100 g (J+WP13); b) to measure available lysine content and ascorbic
acid retention of the more accepted formulation, comparing the effect of HIPEF treatment
(29 kV/cm, tacum: 59ìs) with a conventional heat treatment at 75C, for 15 minutes (HT). The …
Resumen
MONICO PIFARRE, Amalia et al. Acceptability and nutritional quality of a beverage based on orange juice and whey powder, preserved by heat or high-intensity pulsed electric fields (HIPEF).. ALAN [online]. 2006, vol. 56, n. 4, pp. 356-360. ISSN 0004-0622.
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