Pineapple juice preservation by pulsed electric field treatment
<p>The effect of pulsed electric field (PEF) treatment on pineapple juice, applied in a batch system, was studied in terms of change in microbial community, bioactive compounds, and antioxidant capacity. Among the bioactive compounds, total phenolic content (TPC), flavonoid, ascorbic acid, and...
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| Main Authors: | , , , , , , , , |
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| Format: | Book |
| Published: |
Open Journal of Biological Sciences - Peertechz Publications,
2020-02-27.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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