Effects of Pulsed Electric Field and Thermal Treatments on Microbial Reduction, Volatile Composition, and Sensory Properties of Orange Juice, and Their Characterization by a Principal Component Analysis
The effects of pulsed electric field (PEF) treatments on microbial reduction, volatile composition, and sensory characteristics of orange juice were investigated. Mild (Thermal-1) and intensive (Thermal-2) thermal treatments were applied for comparison. A pilot-scale PEF system, with a flow rate of...
Gardado en:
| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2020-12-01
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| Series: | Applied Sciences |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2076-3417/11/1/186 |
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