Maple juice electro-activation in a three-compartmental reactor: Impact on the product pH and Redox potential

Author:

Aït-Aissa Amara,Aïder Mohammed

Funder

“Growing Forward”

Ministry of Agriculture, Fisheries and Food of Quebec

“Agriculture and Agri-Food Canada”

Faculty of agriculture and food sciences, FSAA

Université Laval

FQRNT

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference16 articles.

1. Eh and pH gradients in camembert cheese during ripening: Measurements using microelectrodes and correlations with texture;Abraham;International Dairy Journal,2007

2. Eagleson, J., & Hasner, R. (2006). The maple syrup book Richmond Hill: Boston Mills Press.

3. Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk;Ebel;Journal of Dairy Science,2011

4. Electrical treatment of liquids in food industry;Efendiev,1977

5. Basic aspects of food preservation by hurdle technology;Leistner;International Journal of Food Microbiology,2000

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