Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

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Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

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im November 2017 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в листопаді 2017

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Pulsed electric fields as an a ...... perties of beverages: A review

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Pulsed electric fields as an a ...... perties of beverages: A review

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Pulsed electric fields as an a ...... perties of beverages: A review

@en

Pulsed electric fields as an a ...... perties of beverages: A review

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Pulsed electric fields as an a ...... perties of beverages: A review

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Pulsed electric fields as an a ...... perties of beverages: A review

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P1476

Pulsed electric fields as an a ...... perties of beverages: A review

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P2093

Danijela Bursać Kovačević

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Domagoj Gabrić

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Francisco Barba

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Milivoj Radojčin

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Predrag Putnik

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Seyed Mohammad Taghi Gharibzahedi

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Shahin Roohinejad

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P2860

Pulsed electric field processing of foods: a review.

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Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies.

Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review.

Landmarks in the historical development of twenty first century food processing technologies.

A comparison of the effect of macerating enzymes and pulsed electric fields technology on phenolic content and color of red wine.

Commercial scale pulsed electric field processing of tomato juice.

Metabolite profiling of phenolic and carotenoid contents in tomatoes after moderate-intensity pulsed electric field treatments.

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e12638

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scholarly article

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10.1111/JFPE.12638

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P433

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P478

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P577

2017-11-06T00:00:00Z

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