Exploring the Impact of Moderate Electric Field Treatment on Grape Juice: Physicochemical Characteristics and Microbial Reduction

Documenti analoghi

• High‐pressure processing‐assisted in‐situ extraction of caffeine, chlorogenic acid, phenolic content, and antioxidant properties of green coffee bean
  di: Kamalapreetha Baskaran, et al.
  Pubblicazione: (2024)
• Optimizing Pulsed Magnetic Field Parameters for Microbial Safety and Quality in Orange Juice
  di: T. Pandiarajan, et al.
  Pubblicazione: (2025)
• Impact of Pulsed Electric Field Pretreatment on Extraction Efficiency and Quality Attributes of Sohiong Fruit Juice
  di: Mwchangti Debbarma, et al.
  Pubblicazione: (2025)
• Rheological Behavior and TERMAL Degradation Kinetics of Anthocyanins of BRS CARMEM Grape Concentrated Juice
  di: Bianca Guimarães, et al.
  Pubblicazione: (2025)
• Modeling of the Thermal and Thermosonic Vacuum Concentration Mechanism of Carrot Juice: Physicochemical Properties
  di: Elif Aykın‐Dinçer, et al.
  Pubblicazione: (2026)