Article : texte imprimé

Thermal and pulsed electric fields pasteurization of apple juice: effects on physicochemical properties and flavour compounds

Aguilar-Rosas, S. F., Auteur ; Ballinas-Casarrubias, M. L., Auteur ; Nevarez-Moorillon, G. V., Auteur |

Dans Journal of food engineering (Vol. 83 N°1, Novembre 2007)

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 out using a PEF laborato[...]

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