Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review-Reference-Cited by-同舟云学术

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Published:2017-11-06 Issue:1 Volume:41 Page:e12638
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Gabrić Domagoj¹,Barba Francisco²^ORCID,Roohinejad Shahin³⁴^ORCID,Gharibzahedi Seyed Mohammad Taghi⁵,Radojčin Milivoj⁶,Putnik Predrag¹^ORCID,Bursać Kovačević Danijela¹^ORCID

Affiliation:

1. Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia

2. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot; València Spain

3. Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9; Karlsruhe 76131 Germany

4. Burn and Wound Healing Research Center, Division of Food and Nutrition; Shiraz University of Medical Sciences; Shiraz Iran

5. Young Researchers and Elites Club; Lahijan Branch, Islamic Azad University; Lahijan Iran

6. University of Novi Sad, Trg Dositeja Obradovića 8; Novi Sad 21000 Republic of Serbia

Funder

Alexander von Humboldt Foundation, Germany

Croatian Science Foundation

High voltage discharges for green solvent extraction of bioactive compounds from Mediterranean herbs

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12638/fullpdf

Reference131 articles.

1. Effects of pulsed electric field on yield extraction and quality of olive oil;Abenoza;Food and Bioprocess Technology,2013

2. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods;Ade-Omowaye;Trends in Food Science and Technology,2001

3. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds;Aguilar-Rosas;Journal of Food Engineering,2007

4. Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions;Aguiló-Aguayo;Food Chemistry,2008

5. Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat;Aguiló-Aguayo;Food Chemistry,2009

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