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Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage

✍ Scribed by Laura Salvia-Trujillo; Mariana Morales-de la Peña; M. Alejandra Rojas-Graü; Olga Martín-Belloso

Book ID
116486392
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
283 KB
Volume
22
Category
Article
ISSN
0956-7135

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Color and viscosity of watermelon juice
Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat
✍ Ingrid Aguiló-Aguayo; Robert Soliva-Fortuny; Olga Martín-Belloso 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 297 KB

The effects of high-intensity pulsed electric field (HIPEF) processing (35kV/cm for 1727μs applying 4-μs pulses at 188Hz in bipolar mode) on color, viscosity and related enzymes in watermelon juice were evaluated during 56days of storage and compared to thermal treatments (90°C for 60s or 30s). HIPE