Vegetable Juices
Author:
Affiliation:
1. Centro de Investigación en Alimentación y Desarrollo A.C. Avenida Río Conchos S/N; Parque Industrial; Cuauhtémoc-Chihuahua Mexico
2. Universidad Autónoma de Chihuahua; Facultad de Ciencias Agrotecnológicas Cd. Universitaria s/n; Chihuahua Mexico
Publisher
John Wiley & Sons, Ltd
Reference80 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,2007
2. Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices;Aguiló-Aguayo;Journal of Food Engineering,2009a
3. Effects of high-intensity pulsed electric fields on lipoxygenase and hydroperoxide lyase activities in tomato juice;Aguiló-Aguayo;Journal of Food Science,2009b
4. Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions;Aguiló-Aguayo;Food Chemistry,2008
5. Effect of pulsed electric fields on physical, chemical, and microbiological properties of formulated carrot juice;Akin;Food Science and Technology International,2009
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