Pulsed electric field processing of fruit juices with inactivation of enzymes with new inactivation kinetic model and determination of changes in quality parameters
Author:
Funder
TÜBİTAK
Publisher
Elsevier BV
Reference40 articles.
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3. Effects of high-intensity pulsed electric fields on lipoxygenase and hydroperoxide lyase activities in tomato juice;Aguiló-Aguayo;Journal of Food Science,2009
4. Optimizing critical high-intensity pulsed electric fields treatments for reducing pectolytic activity and viscosity changes in watermelon juice;Aguiló-Aguayo;European Food Research and Technology,2010
5. Pulsed electric field processing of red wine: effect on wine quality and microbial inactivation;Akdemir Evrendilek;Beverages,2022
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1. From Laboratory to Industry: The Evolution and Impact of Pulsed Electric Field Technology in Food Processing;Food Reviews International;2024-09-11
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