Browsing Articles publicats (Tecnologia dels Aliments) by Subject "Camps elèctrics"
Now showing items 1-7 of 7
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Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum
(SAGE Publications, 2018)Moderate intensity pulse electric fields were applied in plum with the aim to increase bioactive compounds content of the fruit, while high-hydrostatic pressure was applied to preserve the purées. High-hydrostatic pressure ... -
Effects of novel processing techniques on glucosinolates and membrane associated myrosinases in broccoli
(De Gruyter Open, 2014-03)High pressure/high temperature (HP/HT) and pulsed electric field (PEF) treatment of food are among the novel processing techniques considered as alternatives to conventional thermal food processing. Introduction of new ... -
Effects of pulsed electric fields on bioactive compounds in foods: a review
(Elsevier, 2009)Pulsed electric fields have the potential to be used as alternative to other conventional techniques of food production. In the last few years, several studies have demonstrated the ability of intense treatments to obtain ... -
Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice
(Elsevier, 2009-01)A response surface methodology was used to determine the combined effect of HIPEF critical processing conditions on vitamin C, anthocyanins and antioxidant capacity of strawberry juice. Keeping constant the electric field ... -
Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields
(Elsevier, 2005-08)High-intensity pulsed electric fields (HIPEF) is a non-thermal preservation method which is believed to be able to inactivate spoilage micro-organisms such as Lactobacillus brevis. The effects of HIPEF parameters (electric ... -
Optimization and validation of PEF processing conditions to inactivate oxidative enzymes of grape juice
(Elsevier, 2007-12)White grape juice was processed using high intensity pulsed electric fields (PEF). The effect of this preservative technology on polyphenoloxidase (PPO) and peroxidase (POD) as well as on refractometric index, sugar content, ... -
Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds
(Elsevier, 2007-11-00)Apple juice, extracted from golden delicious fruits, was pasteurized using a pulsed electric field (PEF) treatment and compared with a conventional high temperature-short time (HTST) method. The PEF treatment was carried ...