Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization

Application of pulsed electric fields (PEF) can lead to longer shelf life of fruit juices with minimal product quality loss and good retention of fresh-like flavour. The aim of this study was to evaluate the effect of PEF and conventional pasteurization (90 °C, 20 s) on ascorbic acid content of oran...

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Veröffentlicht in:	European food research & technology 2008-06, Vol.227 (2), p.629-635
Hauptverfasser:	Cortés, Clara, Esteve, María J, Frígola, Ana
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Agriculture Analytical Chemistry Biological and medical sciences Biotechnology Carotenoids Chemistry Chemistry and Materials Science Citrus fruits Electric fields Electrodes Food Food engineering Food industries Food Science Forestry Fruit and vegetable industries Fruit juices Fruits Fundamental and applied biological sciences. Psychology General aspects Heat Original Paper Pasteurization Product quality Refrigeration Retention Storage Studies Temperature Vitamin C
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