Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice

The aim of this study was to assess shelf life and nutritional value of apple juice, including the content of bioactive compounds, after pulsed electric field (PEF) treatment, taking into account different number of cycles: 4, 6, 8 (total 200, 300, and 400 pulses, respectively). Determination of vit...

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Vydáno v:J Food Sci Technol
Hlavní autoři: Dziadek, Kinga, Kopeć, Aneta, Dróżdż, Tomasz, Kiełbasa, Paweł, Ostafin, Marek, Bulski, Karol, Oziembłowski, Maciej
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2019
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Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6423276/
https://ncbi.nlm.nih.gov/pubmed/30956298
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03581-4
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