Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices

Author:

Aguiló-Aguayo Ingrid,Soliva-Fortuny Robert,Martín-Belloso Olga

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Aguiló-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O., 2007. Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat. European Food Research and Technology. doi: 10.1007/s00217-007-0761-2.

2. Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions;Aguiló-Aguayo;Food Chemistry,2008

3. Association of the Industry of Juices and Nectars of the European Economic Community Code of Practice for Evaluation of Fruit and Vegetable Juices;Association of the Industry of Juices, Nectars from Fruits, Vegetables (AIJN),1996

4. Nonenzymic browning reactions in boiled grape juice and its models during storage;Bozkurt;Food Chemistry,1999

5. A rapid method to monitor quality of apple juice during thermal processing;Cohen;Lebensmittel-Wissenschaft und Technologie,1998

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