Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds

Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds

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http://www.wikidata.org/entity/Q57686511
Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice.Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields.Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review.Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices.Calcein Release from Cells In Vitro via Reversible and Irreversible Electroporation.Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in apple juice at different pH levels by gaseous ozone treatment.Effective inactivation of food pathogens Listeria monocytogenes and Salmonella enterica by combined treatment of hypericin-based photosensitization and high power pulsed light.Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat.Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella).Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments.Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice.Changes in Phenolic Compounds During Storage of Pasteurized StrawberryPulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A reviewHeadspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice
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Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds

Item
http://www.wikidata.org/entity/Q57686511
description
im November 2007 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в листопаді 2007
@uk
name
Thermal and pulsed electric fi ...... operties and flavour compounds
@en
Thermal and pulsed electric fi ...... operties and flavour compounds
@nl
type
label
Thermal and pulsed electric fi ...... operties and flavour compounds
@en
Thermal and pulsed electric fi ...... operties and flavour compounds
@nl
prefLabel
Thermal and pulsed electric fi ...... operties and flavour compounds
@en
Thermal and pulsed electric fi ...... operties and flavour compounds
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P356
P1433
P1476
Thermal and pulsed electric fi ...... operties and flavour compounds
@en
P2093
P304
P31
P356
10.1016/J.JFOODENG.2006.12.011
P433
P478
P577