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dc.contributor.authorMtaoua, H.
dc.contributor.authorSánchez Vega, Rogelio
dc.contributor.authorFerchichi, A.
dc.contributor.authorMartín Belloso, Olga
dc.description.abstractThe effects of high-intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,000 ms using pulses of 4 ms pulses at 100 Hz in bipolar mode) or thermal treatment (90C for 60 s) on total phenols composition, color parameters, 5- (Hydroxymethyl)furfural (HMF), pH, soluble solids and turbidity were assessed in date juice for five weeks under refrigeration storage (4–5C), having as reference the untreated date juice. After processing, HIPEF treated date juice exhibited lower HMF concentration than pasteurized one. HIPEF treatment did not affect color parameters with respect to other date juices after treatments. Turbidity, soluble solids and pH were more preserved in HIPEF treated date juice compared to heated one after processing and along storage. The content of total phenols increased after HIPEF compared to untreated juice. The HIPEF contributed to the maintain of quality attributes of date juice along refrigeration storage. This process was much better than heat.ca_ES
dc.relation.isformatofReproducció del document publicat a
dc.relation.ispartofJournal of Food Processing and Preservation, 2016, p. 1-8ca_ES
dc.rightscc-by (c) Mtaoua, H. et al., 2016ca_ES
dc.titleImpact of high-intensity pulsed electric fields or thermal treatment on the quality attributes of date juice through storageca_ES

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cc-by (c) Mtaoua, H. et al., 2016
Except where otherwise noted, this item's license is described as cc-by (c) Mtaoua, H. et al., 2016