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dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2016-12-01T09:33:13Z
dc.date.issued2009
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10459.1/58733
dc.description.abstractThe effects pulse frequency (50–250 Hz), pulse width (1.0–7.0 ls) and polarity (monopolar or bipolar) of high-intensity pulsed electric field treatments (35 kV cm)1 and 1000 ls) on viscosity and the pectin methylesterase (PME) and polygalacturonase (PG) activities were evaluated using a response surface methodology. Second-order expressions were accurate enough to fit experimental results. Tomato juice apparent viscosity increased within the range of the assayed conditions, achieving the highest values at 250 Hz and 7.0 ls in bipolar mode. At the same conditions the lowest residual PME (RAPME = 10%) and PG (RAPG = 45%) activities were observed in the juice. Apparent viscosity of strawberry juices slightly rose when frequencies higher than 100 Hz and 1-ls monopolar pulses were applied to the juice. Treatments causing the greatest increase in strawberry juice apparent viscosity also led to the lowest RAPME (10%) and RAPG (75%) values. In contrast, viscosity loss was promoted under the rest of assayed HIPEF conditions despite the low RAPME values (<20%) achieved. Moreover, RAPG did not decrease below 75% throughout the range of studied conditions.ca_ES
dc.description.sponsorshipThis work was supported by the Ministerio de Ciencia y Tecnologı´a (Spain) through the Project ALI 2005-05768. This study has also been carried out with financial support from the Commission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety’, Integrated Project NovelQ FP6-CT-2006- 015710. I. Aguilo´ -Aguayo thanks the Ministerio de Educacio´ n y Ciencia (Spain) for the pre-doctoral grant.ca_ES
dc.language.isoengca_ES
dc.publisherWileyca_ES
dc.relationMIECI/PN2004-2007/ALI2005-05768
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1111/j.1365-2621.2009.02068.xca_ES
dc.relation.ispartofInternational Journal of Food Science and Technology, 2009, vol. 44, núm. 11, p. 2268-2277ca_ES
dc.rights(c) Institute of Food Science and Technology, 2009ca_ES
dc.subjectPulsed electric fieldsca_ES
dc.subjectPectolytic enzymesca_ES
dc.subjectTomato and strawberry juicesca_ES
dc.subjectViscosityca_ES
dc.titleChanges in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fieldsca_ES
dc.typearticleca_ES
dc.identifier.idgrec014376
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.identifier.doihttps://doi.org/10.1111/j.1365-2621.2009.02068.x
dc.date.embargoEndDate10000-01-01


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