EMF-Portal | Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids

Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids tech./dosim.

By: Torregrosa F, Cortes C, Esteve MJ, Frigola A

Published in: J Agric Food Chem 2005; 53 (24): 9519-9525

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PubMed
doi:10.1021/jf051171w

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Odriozola-Serrano I et al. (2007): Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters

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Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids tech./dosim.

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