Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice
- 29 March 1999
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 65 (4), 445-451
- https://doi.org/10.1016/s0308-8146(98)00186-1
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Optimization of Solid-Phase Microextraction Analysis for Headspace Flavor Compounds of Orange JuiceJournal of Agricultural and Food Chemistry, 1998
- Solid-Phase Microextraction (SPME) of Pyrazines in Model Reaction SystemsJournal of the Science of Food and Agriculture, 1996
- Determination of Essential Oils in Hops by Headspace Solid-Phase MicroextractionJournal of Agricultural and Food Chemistry, 1996
- Optimization of solid-phase microextraction conditions for determination of phenolsAnalytical Chemistry, 1994
- Citrus ProcessingPublished by Springer Nature ,1991
- Shelf Life and Quality of Freshly Squeezed, Unpasteurized, Polyethylene‐Bottled Citrus JuiceJournal of Food Science, 1988
- Aseptically packaged orange juice and concentrate: a review of the influence of processing and packaging conditions on qualityJournal of Agricultural and Food Chemistry, 1986
- Use of a bacterial mutagenicity assay as a rapid method for the detection of early stage of Maillard reactions in orange juicesFood Chemistry, 1986
- Effect of selected oil and essence volatile components on flavor quality of pumpout orange juiceJournal of Agricultural and Food Chemistry, 1978
- Effects of high electric fields on microorganismsII. Mechanism of action of the lethal effectBiochimica et Biophysica Acta (BBA) - General Subjects, 1967