Effects of pulsed electric field on colloidal properties and storage stability of carrot juice
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03072.x/fullpdf
Reference26 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. Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157: H7 and Salmonella enteritidis in liquid egg yolk;Amiali;Journal of Food Engineer,2007
3. Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields;Aronsson;Innovative Food Science and Emerging Technologies,2001
4. Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of fruit development;Assis;Food Chemistry,2001
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