Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds-Reference-Cited by-同舟云学术

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

Published:2007-11 Issue:1 Volume:83 Page:41-46
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Aguilar-Rosas S.F.,Ballinas-Casarrubias M.L.,Nevarez-Moorillon G.V.,Martin-Belloso O.,Ortega-Rivas E.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

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4. Optimization of solid-phase microextraction conditions for determination of phenols;Buchholz;Analytical Chemistry,1994

5. Charles-Rodríguez, A.V. (2002). Comparison of thermal processing and pulsed electric fields in apple juice pasteurisation (106 p.). MSc thesis, Chihuahua, Mexico: Autonomous University of Chihuahua, Postgraduate Programme in Food Science and Technology (in Spanish).

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