“Ice” juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields

Author:

Carbonell-Capella Juana M.,Parniakov Oleksii,Barba Francisco J.,Grimi Nabil,Bals Olivier,Lebovka Nikolai,Vorobiev Eugene

Funder

F.P.U.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference53 articles.

1. Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines;Alessandria;Food Research International,2013

2. Mathematical analysis of freeze concentration of apple juice;Bayindirli;Journal of Food Engineering,1993

3. Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue;Ben Ammar;Food Biophysics,2010

4. Thermophysical properties of freeze-concentrated pineapple juice;Bonilla-Zavaleta;Italian Journal of Food Science,2006

5. Managing the quality of icewines;Bowen,2010

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