AGRIS - International System for Agricultural Science and Technology

Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup

2007

Elez-Martinez, P. | Martin-Belloso, O.


Bibliographic information
Food chemistry
Volume 102 Issue 1 Pagination 201 - 209 ISSN 0308-8146
Publisher
Applied Science Publishers
Other Subjects
Nonthermal processing; Food composition and quality - horticultural crop products; Antioxidant activity; Pulsed electric fields; Gazpacho; Food nutrient losses; Processing technology; Food processing (general) - horticultural crop products; High intensity pulsed electric fields; Shelf life
Language
English
Note
Includes references
2019-12-06
Type
Text; Journal Article

2024-02-27
MODS
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