Effects of Pulsed Electric Fields on Physicochemical Properties and Microbial Inactivation of Carrot Juice-Reference-Cited by-同舟云学术

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Effects of Pulsed Electric Fields on Physicochemical Properties and Microbial Inactivation of Carrot Juice

Published:2013-05-17 Issue:4 Volume:38 Page:1556-1564
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Xiang Bob¹,Sundararajan Srijanani¹,Mis Solval Kevin¹,Espinoza-Rodezno Luis¹,Aryana Kayanush²,Sathivel Subramaniam¹³

Affiliation:

1. Department of Food Science; Louisiana State University; Agricultural Center; Baton Rouge LA

2. School of Animal Sciences; Louisiana State University; Agricultural Center; Baton Rouge LA

3. Department of Biological and Agricultural Engineering; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4300

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12115/fullpdf

Reference45 articles.

1. Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing;Ade-Omowaye;Innov. Food Sci. Emerg. Technol.,2000

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

3. Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat;Aguiló-Aguayo;Eur. Food Res. Technol.,2008

4. Nutrient losses during and after processing of pineapples and oranges;Akinyele;Food Chem.,1990

5. Effects of modified atmosphere on shelf-life of carrot juice;Alklint;Food Control,2004

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1. Effects of Equivalent Processing Conditions for Microbial Inactivation by Innovative Nonthermal Technologies on the Safety, Quality, and Shelf-Life of Reineta Parda Apple Puree;Applied Sciences;2024-04-07

2. Benefits of isochoric freezing for carrot juice preservation;Journal of Food Science;2024-02-05

3. Emerging Innovative Processing Technologies for Quality Preservation of Carrot and By-Products: A Review Focused on Therapeutic Benefits and Functional Approach;Food and Bioprocess Technology;2023-10-26

4. Advances in pulsed electric stimuli as a physical method for treating liquid foods;Physics of Life Reviews;2023-03

5. CHANGES IN PHYSICO-CHEMICAL PARAMETERS, BIOACTIVE COMPOUNDS AND SURVIVAL OF Lactiplantibacillus plantarum J12 IN FERMENTED CARROT JUICE;Carpathian Journal of Food Science and Technology;2022-12-20

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