Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment
作者： Pedro Elez-Martínez , Robert C. Soliva-Fortuny , Olga Martín-Belloso
DOI: 10.1007/S00217-005-0073-3
关键词: Pasteurization 、 Food science 、 Food preservation 、 Orange juice 、 Food spoilage 、 Vitamin C 、 Chemistry 、 Pectin 、 High intensity 、 Shelf life 、 Biotechnology 、 Industrial and Manufacturing Engineering 、 Biochemistry 、 General chemistry
摘要: … processing (100%) than with the thermal treatment (96%). HIPEF-treated orange juice retained better color than heat-pasteurized juice throughout storage but no differences (p<0.05) …
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