Juice Preservation by Pulsed Electric Fields
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Publisher
Elsevier
Reference70 articles.
1. Influence of different pulsed electric field strengths on the quality of the grapefruit juice;Aadil;Int. J. Food Sci. Technol.,2015
2. Pineapple juice preservation by pulsed electric field treatment;Abu;Open J. Biol. Sci.,2020
3. Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice;Aganovic;Eur. Food Res. Technol.,2016
4. Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: an energy comparison and life cycle assessment;Aganovic;J. Clean. Prod.,2017
5. A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments;Agcam;Food Bioprod. Process.,2016
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Pulsed electric field treatment for preservation of Chlorella suspensions and retention of gelling capacity;Food Research International;2024-04
2. Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison;Food and Bioprocess Technology;2022-03-28
3. Pulsed Electric Fields Industrial Equipment Design;Pulsed Electric Fields Technology for the Food Industry;2022
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