Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life
- Author
- CORTES, C1 ; ESTEVE, M. J1 ; FRIGOLA, A1 ; TORREGROSA, F1
[1] Área de Nutrición y Bromatología, Facultat de Farmàcia, Universitat de València, Avda. Vicent Andrés Estellés s/n., 46100 Burjassot, Spain - Source
Food chemistry. 2005, Vol 91, Num 2, pp 319-325, 7 p ; ref : 27 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Horchata Pulsed electric fields Quality
- Keyword (fr)
- Boisson Champ impulsionnel Champ électrique Conservation aliment Durée conservation Espagnol Légume Qualité
- Keyword (en)
- Beverage Pulsed field Electric field Food preservation Shelf life Spanish Vegetables Quality
- Keyword (es)
- Bebida Campo impulsional Campo eléctrico Conservación alimento Tiempo conservación Español Hortalizas Calidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16474651
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2004.06.014 
https://dx.doi.org/10.1016/j.foodchem.2004.06.014
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