Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices

Vacuum impregnation (VI) stands as a diffusion-driven food processing method that has found recent application within the food industry, particularly for the cold formulation of fortified food products. Pulsed electric field (PEF) treatment can affect the food structure, influencing therefore the ma...

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Detalles Bibliográficos
Autores principales: Trusinska, Magdalena, Drudi, Federico, Rybak, Katarzyna, Tylewicz, Urszula, Nowacka, Malgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650465/
https://www.ncbi.nlm.nih.gov/pubmed/37959076
http://dx.doi.org/10.3390/foods12213957

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10650465/
https://www.ncbi.nlm.nih.gov/pubmed/37959076
http://dx.doi.org/10.3390/foods12213957

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