Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02068.x/fullpdf
Reference39 articles.
1. Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat;Aguiló-Aguayo;European Food Research and Technology,2008
2. Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions;Aguiló-Aguayo;Food Chemistry,2008
3. Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments;Aguiló-Aguayo;LWT-Food Science and Technology,2009
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