Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice

Novel pulsed electric field (PEF) process conditions at moderate electric field strength and long pulse duration have recently been established to obtain microbial inactivation. In this study, the effect of these PEF conditions (E = 0.9 and 2.7 kV/cm, with pulse duration 1000 µs) at variable maximum...

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Detalles Bibliográficos
Autores principales: Timmermans, Rian A. H., Roland, Wibke S. U., van Kekem, Kees, Matser, Ariette M., van Boekel, Martinus A. J. S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656059/
https://www.ncbi.nlm.nih.gov/pubmed/36359972
http://dx.doi.org/10.3390/foods11213360

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656059/
https://www.ncbi.nlm.nih.gov/pubmed/36359972
http://dx.doi.org/10.3390/foods11213360

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