Browsing Articles publicats (Tecnologia dels Aliments) by Subject "Watermelon juice"
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Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat
(Elsevier, 2010)The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV/cm for 1727 μs applying 4-μs pulses at 188 Hz in bipolar mode) on color, viscosity and related enzymes in watermelon juice were evaluated ... -
Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice
(Elsevier, 2009)Watermelon juice was subjected to high-intensity pulsed electric fields (HIPEF). The effects of process parameters including electric field strength (30–35 kV/cm), pulse frequency (50–250 Hz), treatment time (50–2050 μs), ...