Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice.

Timmermans, Rian A H; Roland, Wibke S U; van Kekem, Kees; Matser, Ariette M; van Boekel, Martinus A J S

Timmermans, Rian A H; Roland, Wibke S U; van Kekem, Kees; Matser, Ariette M; van Boekel, Martinus A J S.

Afiliación

Timmermans RAH; Wageningen Food & Biobased Research, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
Roland WSU; Wageningen Food & Biobased Research, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
van Kekem K; Wageningen Food & Biobased Research, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
Matser AM; Wageningen Food & Biobased Research, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
van Boekel MAJS; Food Quality and Design, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.

Foods ; 11(21)2022 Oct 25.

Article en En | MEDLINE | ID: mdl-36359972

Palabras clave

GC-MS; HPLC; fresh fruit juice; minimal processing; nonthermal processing; ohmic heating; pasteurization; pulsed electric fields

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Países Bajos Pais de publicación: Suiza

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