Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice
- Author
- LEIZERSON, Shirly1 ; SHIMONI, Eyal1
[1] Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, 32000 Haifa, Israel - Source
Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 9, pp 3519-3524, 6 p ; ref : 27 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Ohmic heating electroheating flavor orange juice pasteurization vitamin C
- Keyword (fr)
- Chauffage ohmique Continu Effet température Flaveur Jus d'orange Pasteurisation Vitamine Jus fruit Produit à base de fruit
- Keyword (en)
- Ohmic heating Continuous Temperature effect Flavor Orange juice Pasteurization Vitamin Fruit juice Fruit product
- Keyword (es)
- Calentamiento óhmico Contínuo Efecto temperatura Flavor Zugo naranja Pasteurización Vitamina Jugo fruta Producto a base de fruta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- 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
- 16732680
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
10.1021/jf0481204 
https://dx.doi.org/10.1021/jf0481204
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