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Inactivation of orange juice peroxidase by high-intensity pulsed electric fields as influenced by process parameters

✍ Scribed by Pedro Elez-Martínez; Ingrid Aguiló-Aguayo; Olga Martín-Belloso

Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
485 KB
Volume
86
Category
Article
ISSN
0022-5142

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## 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.