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Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage

✍ Scribed by A. Zulueta; M.J. Esteve; A. Frígola

Book ID
116541145
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
387 KB
Volume
11
Category
Article
ISSN
1466-8564

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Fatty acid profile changes during orange juice-milk beverage processing by high-pulsed electric field
✍ Ana Zulueta; María J. Esteve; Isabel Frasquet; Ana Frígola 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 192 KB

## Abstract 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 being studied to evaluate it as potential alternative or complementary process to thermal pasteurization.