Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields-Reference-Cited by-同舟云学术

Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields

Published:2011-03 Issue:1 Volume:103 Page:52-61
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Grimi Nabil,Mamouni Fatine,Lebovka Nikolaï,Vorobiev Eugène,Vaxelaire Jean

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Influence of pulsed electroplasmolysis on the porous structure of apple tissue;Bazhal;Biosystems Engineering,2003

4. Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: effect of sulphur dioxide and thermal treatments;Boussetta;Journal of Food Engineering,2009

5. Comparison of thermal processing and pulsed electric fields treatment in pasteurization of apple juice;Charles-Rodríguez;Food and Bioproducts Processing,2007

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