Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction-Reference-Cited by-同舟云学术

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Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction

Published:2018-04 Issue: Volume:46 Page:153-161
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

El Kantar Sally,Boussetta Nadia,Lebovka Nikolai,Foucart Felix,Rajha Hiba N.,Maroun Richard G.,Louka Nicolas,Vorobiev Eugene

Funder

Lebanese National Council for Scientific Research

Université de Technologie de Compiègne

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference47 articles.

1. Polyphenolic contents in citrus fruit juices: Authenticity assessment;Abad-García;European Food Research and Technology,2014

2. Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries;Barba;Journal of Food Engineering,2015

3. Pulsed electric fields assisted extraction from exotic fruit residues;Barba,2017

4. Current applications and new opportunities for the use of pulsed electric fields in food science and industry;Barba;Food Research International,2015

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

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