Changes in Water-Soluble Vitamins and Antioxidant Capacity of Fruit Juice–Milk Beverages As Affected by High-Intensity Pulsed Electric Fields (HIPEF) or Heat during Chilled Storage

2011 ◽  
Vol 59 (18) ◽  
pp. 10034-10043 ◽  
Author(s):  
Laura Salvia-Trujillo ◽  
Mariana Morales-de la Peña ◽  
Alejandra Rojas-Graü ◽  
Olga Martín-Belloso
Keyword(s):  
Antioxidant Capacity ◽  
Electric Fields ◽  
High Intensity ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Water Soluble ◽  
Chilled Storage

Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage

Food Control ◽  
2011 ◽  
Vol 22 (10) ◽  
pp. 1639-1646 ◽  
Author(s):  
Laura Salvia-Trujillo ◽  
Mariana Morales-de la Peña ◽  
M. Alejandra Rojas-Graü ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Refrigerated Storage ◽  
Enzymatic Stability

Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice

LWT ◽  
2009 ◽  
Vol 42 (1) ◽  
pp. 93-100 ◽  
Author(s):  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Strawberry Juice

Microbial and Enzymatic Changes in Fruit Juice Induced by High-Intensity Pulsed Electric Fields

2003 ◽  
Vol 19 (3) ◽  
pp. 253-273 ◽  
Author(s):  
Alexandre Espachs-Barroso ◽  
Gustavo V. Barbosa-Cánovas ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Enzymatic Changes

Lycopene, Vitamin C, and Antioxidant Capacity of Tomato Juice as Affected by High-Intensity Pulsed Electric Fields Critical Parameters

2007 ◽  
Vol 55 (22) ◽  
pp. 9036-9042 ◽  
Author(s):  
Isabel Odriozola-Serrano ◽  
Ingrid Aguiló-Aguayo ◽  
Robert Soliva-Fortuny ◽  
Vicente Gimeno-Añó ◽  
Olga Martín-Belloso
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Tomato Juice ◽  
Critical Parameters

Kinetic Study of Anthocyanins, Vitamin C, and Antioxidant Capacity in Strawberry Juices Treated by High-Intensity Pulsed Electric Fields

2008 ◽  
Vol 56 (18) ◽  
pp. 8387-8393 ◽  
Author(s):  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Vicente Gimeno-Añó ◽  
Olga Martín-Belloso
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Kinetic Study ◽  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields

Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage

Food Control ◽  
2011 ◽  
Vol 22 (12) ◽  
pp. 1975-1983 ◽  
Author(s):  
M. Morales-de la Peña ◽  
L. Salvia-Trujillo ◽  
M.A. Rojas-Graü ◽  
O. Martín-Belloso
Keyword(s):  
Fatty Acid ◽  
Electric Fields ◽  
High Intensity ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Heat Treatments
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