Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Engineering and Architecture; Abant Izzet Baysal University; Bolu Turkey
2. Department of Food Engineering, Faculty of Agriculture; Cukurova University; Adana Turkey
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12524/fullpdf
Reference30 articles.
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3. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation;Agcam;Food Chemistry,2014
4. Enzyme activity and colour changes in apple juice pasteurised thermally and by pulsed electric fields;Aguilar-Rosas;Acta Alimentaria,2013
5. Thermal and pulsed electric fields pasteurization of juice: Effects on physicochemical properties and flavor compounds;Aguilar-Rosas;Journal of Food Engineering,2007
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