✦ LIBER ✦

Microbiological shelf life and sensory evaluation of fruit juices treated by high-intensity pulsed electric fields and antimicrobials

✍ Scribed by Jonathan Mosqueda-Melgar; Rosa M. Raybaudi-Massilia; Olga Martín-Belloso

Book ID: 113620100
Publisher: Institution of Chemical Engineers
Year: 2012
Tongue: English
Weight: 344 KB
Volume: 90
Category: Article
ISSN: 0960-3085
DOI: 10.1016/j.fbp.2011.03.004

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Non-thermal pasteurization of fruit juic

Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials

✍ Jonathan Mosqueda-Melgar; Rosa Martina Raybaudi-Massilia; Olga Martín-Belloso 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 982 KB

Combination of high-intensity pulsed ele

Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices

✍ Jonathan Mosqueda-Melgar; Rosa M. Raybaudi-Massilia; Olga Martín-Belloso 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 548 KB

Shelf life and sensory evaluation of ora

Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields

✍ M. Walkling-Ribeiro; F. Noci; D.A. Cronin; J.G. Lyng; D.J. Morgan 📂 Article 📅 2009 🏛 Institution of Chemical Engineers 🌐 English ⚖ 352 KB

Comparative study on shelf life of orang

Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment

✍ Pedro Elez-Martínez; Robert C. Soliva-Fortuny; Olga Martín-Belloso 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 432 KB

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

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