Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating-Reference-Cited by-同舟云学术

Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating

Published:2020-06-16 Issue:7 Volume:13 Page:1206-1214
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Funcia Eduardo S.,Gut Jorge A. W.^ORCID,Sastry Sudhir K.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-020-02478-x.pdf

Reference61 articles.

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2. Akkermans, S., Nimmegeers, P., & Van Impe, J. F. (2018). A tutorial on uncertainty propagation techniques for predictive microbiology models: A critical analysis of state-of-the-art techniques. International Journal of Food Microbiology, 282, 1–8. https://doi.org/10.1016/j.ijfoodmicro.2018.05.027 .

3. Atkins, C. D., & Rouse, A. H. (1953). Time-temperature relationships for heat inactivation of pectinesterase in citrus juices. Food Technology, 7(12), 489–491.

4. Atuonwu, J. C., Leadley, C., Bosman, A., & Tassou, S. A. (2019a). High-pressure processing, microwave, ohmic, and conventional thermal pasteurization: Quality aspects and energy economics. Journal of Food Process Engineering, 43(2), e13328. https://doi.org/10.1111/jfpe.13328 .

5. Atuonwu, J. C., Tassou, S. A., Leadley, C., & Bosman, A. (2019b). Energy and quality performance assessment of emerging and conventional food preservation technologies. Energy Procedia, 161, 133–141. https://doi.org/10.1016/j.egypro.2019.02.071 .

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