Browsing Articles publicats (Tecnologia dels Aliments) by Subject "High intensity pulsed electric fields"
Now showing items 1-4 of 4
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Antioxidant activity of thermal or non-thermally treated strawberry and mango juices by Saccharomyces cerevisiae growth based assays
(Elsevier, 2016)The antioxidant activity of strawberry or mango juice [untreated or treated by high intensity pulsed electric fields (HIPEF) or heat] has been studied on a Saccharomyces cerevisiae yeast strain exposed to different oxidants ... -
Application of novel processing methods for greater retention of functional compounds in fruit-based beverages
(MDPI, 2016)Eating habits of western populations are changing due to modern lifestyles. As a result, people are becoming more susceptible to chronic and degenerative diseases. This fact has motivated the food industry to develop ... -
Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments
(Elsevier, 2009)The effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 ls of overall treatment time with bipolar pulses of 4-ls at 100 Hz) and heat pasteurisation (90 C for 30 s or 60 s) on carotenoids ... -
Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments
(Elsevier, 2008)The effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 μs in bipolar 4-μs pulses at 100 Hz, with an energy density of 8269 kJ/L) on the main bioactive compounds and antioxidant capacity ...