A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and...

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Detalles Bibliográficos
Autores principales: Kebede, Biniam, Lee, Pui Yee, Leong, Sze Ying, Kethireddy, Vidya, Ma, Qianli, Aganovic, Kemal, Eyres, Graham T., Hamid, Nazimah, Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6210776/
https://www.ncbi.nlm.nih.gov/pubmed/30336618
http://dx.doi.org/10.3390/foods7100169

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6210776/
https://www.ncbi.nlm.nih.gov/pubmed/30336618
http://dx.doi.org/10.3390/foods7100169

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