Thermal processing, storage conditions, and the composition and physical properties of orange juice

By Farnworth E.R.   Lagace M.   Couture R.   Yaylayan V.   Stewart B.  

Food Research International, Vol. 34, Iss. 1, 2001-01 ,pp. : 25-30

Elsevier

Access to resources Recommend Favorite

Metrology system for pulsed electric fields processing

By Gongora-Nieto M.M.   Younce F.   Hyde G.M.   Pedrow P.D.   Swanson B.G.   Barbosa-Canovas G.V.  

Innovative Food Science and Emerging Technologies, Vol. 3, Iss. 4, 2002-12 ,pp. : 337-348

Elsevier

Access to resources Recommend Favorite

Comparison of normal and accelerated storage of commercial orange juice--changes in flavour and content of volatile compounds

By Petersen M.A.   Tonder D.   Poll L.  

Food Quality and Preference, Vol. 9, Iss. 1, 1998-01 ,pp. : 43-51

Elsevier

Access to resources Recommend Favorite

Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers

By Ade-Omowaye B.I.O.   Taiwo K.A.   Eshtiaghi N.M.   Angersbach A.   Knorr D.  

Innovative Food Science and Emerging Technologies, Vol. 4, Iss. 2, 2003-06 ,pp. : 177-188

Elsevier

Access to resources Recommend Favorite

Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment

By Heinz V.   Toepfl S.   Knorr D.  

Innovative Food Science and Emerging Technologies, Vol. 4, Iss. 2, 2003-06 ,pp. : 167-175

Elsevier

Access to resources Recommend Favorite