Effect of optimized pulsed light treatment conditions on microbiological safety, phytochemical and sensory properties of lactic-acid-fermented mulberry juice
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-023-02306-8.pdf
Reference41 articles.
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3. W. Sitzmann, E. Vorobiev, N. Lebovka, Applications of electricity and specifically pulsed electric fields in food processing: historical backgrounds. Innov. Food Sci. Emerg. Technol. 37, 302–311 (2016)
4. Q.A. Syed et al., Pulsed electric field technology in food preservation: a review. J. Nutr. Health Food Eng. 6(6), 168–172 (2017)
5. A.M. Ziaiifar et al., Response surface optimization of pulsed electric field processed kiwi–carrot juice: enzyme inactivation and evaluation of physicochemical and nutritional properties. J. Food Meas. Charact. (2023). https://doi.org/10.1007/s11694-023-02164-4
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