Cargando…
Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
The aim of this study was to assess shelf life and nutritional value of apple juice, including the content of bioactive compounds, after pulsed electric field (PEF) treatment, taking into account different number of cycles: 4, 6, 8 (total 200, 300, and 400 pulses, respectively). Determination of vit...
Autores principales: | Dziadek, Kinga, Kopeć, Aneta, Dróżdż, Tomasz, Kiełbasa, Paweł, Ostafin, Marek, Bulski, Karol, Oziembłowski, Maciej |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer India
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6423276/ https://www.ncbi.nlm.nih.gov/pubmed/30956298 http://dx.doi.org/10.1007/s13197-019-03581-4 |
Ejemplares similares
-
Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit
por: Nawirska-Olszańska, Agnieszka, et al.
Publicado: (2020) -
Impact of PEF and thermal processing on apple juice shelf life
por: Torkamani, AE
Publicado: (2011) -
A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization
por: Kebede, Biniam, et al.
Publicado: (2018) -
Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage
por: Juarez-Enriquez, Edmundo, et al.
Publicado: (2016) -
Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide
por: Ferrentino, Giovanna, et al.
Publicado: (2009)