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      Study of pulsed electric field treated citrus juices

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      Innovative Food Science & Emerging Technologies

      Elsevier BV

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          Most cited references 25

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          Effects of high electric fields on microorganismsI. Killing of bacteria and yeasts

           W. Hamilton,  A. Sale (1967)
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            Food application of high electric field pulses

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              Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.

              Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 micros on the quality of orange juice were investigated and compared with those of heat pasteurization at 94.6 degrees C for 30 s. The PEF treatment prevented the growth of microorganisms at 4, 22, and 37 degrees C for 112 days and inactivated 88% of pectin methyl esterase (PME) activity. The PEF-treated orange juice retained greater amounts of vitamin C and the five representative flavor compounds than the heat-pasteurized orange juice during storage at 4 degrees C (p 0. 05).
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                Author and article information

                Journal
                Innovative Food Science & Emerging Technologies
                Innovative Food Science & Emerging Technologies
                Elsevier BV
                14668564
                June 2006
                June 2006
                : 7
                : 1-2
                : 49-54
                Article
                10.1016/j.ifset.2005.07.001
                © 2006

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