Comparison of thermal processing and pulsed electric fields treatment in pasteurization of apple juice
- Author
- CHARLES-RODRIGUEZ, A. V1 ; NEVAREZ-MOORILLON, G. V1 ; ZHANG, Q. H2 ; ORTEGA-RIVAS, E1
[1] Postgraduate Programme in Food Science and Technology, Autonomous University of Chihuahua, Chihuahua, Mexico
[2] Department of Food Science and Technology, Ohio State University, Columbus, OH, United States - Source
Food and bioproducts processing. 2007, Vol 85, Num 2, pp 93-97, 5 p ; ref : 1/2 p
- ISSN
- 0960-3085
- Scientific domain
- Food science technology
- Publisher
- Institution of Chemical Engineers, Rugby
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Champ impulsionnel Champ électrique Jus fruit Pasteurisation Pomme Fruit Produit à base de fruit
- Keyword (en)
- Pulsed field Electric field Fruit juice Pasteurization Apple Fruit Fruit product
- Keyword (es)
- Campo impulsional Campo eléctrico Jugo fruta Pasteurización Manzana Fruto 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
- 18858837
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
10.1205/fbp06045 
https://dx.doi.org/10.1205/fbp06045
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