High-Intensity Pulsed Electric Fields Processing Parameters Affecting Polyphenoloxidase Activity of Strawberry Juice-Reference-Cited by-同舟云学术

High-Intensity Pulsed Electric Fields Processing Parameters Affecting Polyphenoloxidase Activity of Strawberry Juice

Published:2010-08-23 Issue:7 Volume:75 Page:C641-C646
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Aguiló-Aguayo Ingrid,Soliva-Fortuny Robert,Martín-Belloso Olga

Publisher

Wiley

Subject

Food Science

Reference34 articles.

1. Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments;Aguiló-Aguayo;LWT - Food Sci Technol,2009

2. Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields;Elez-Martínez;Food Microbiol,2005

3. Inactivation of orange juice peroxidase by high-intensity pulsed electric fields as influenced by process parameters;Elez-Martínez;J Sci Food Agric,2006

4. Giner J Gimeno V Ortega M Barbosa-Cánovas GV Martín O 1999a Inhibition of peach polyphenol oxidase by pulsed electric fields European Conference on Emerging Food Science and Technology, November 22-24 109

Cited by 26 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. Impact of blanching and high hydrostatic pressure combined treatments on the physico-chemical and microbiological properties and bioactive-compound profile of an industrial strawberry smoothie;LWT;2024-08

2. The application of non-thermal technologies for the production of healthier high-quality fruit/vegetable juices and beverages – a revisit;Acta Horticulturae;2024-02

3. استخدام المجال الكهربائي النبضي كتقنية لا حرارية في معاملة وحفظ الغذاء: دراسة مرجعية;مجلة علوم البحار والتقنيات البيئية;2023-06-30

4. Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices;Molecules;2022-06-23

5. Effect of Pulsed Electric Fields on Food Quality;Pulsed Electric Fields Technology for the Food Industry;2022