dc.contributor.author
Aguiló-Aguayo, Ingrid
dc.contributor.author
Soliva-Fortuny, Robert
dc.contributor.author
Martín Belloso, Olga
dc.date.accessioned
2024-12-05T21:35:20Z
dc.date.available
2024-12-05T21:35:20Z
dc.date.issued
2016-11-28T10:13:25Z
dc.date.issued
2025-01-01
dc.identifier
https://doi.org/10.1002/jsfa.3984
dc.identifier
http://hdl.handle.net/10459.1/58662
dc.identifier.uri
http://hdl.handle.net/10459.1/58662
dc.description.abstract
The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV cm−1 for 1500 μs, using 4 μs bipolar
pulses at 100 Hz) on the production of volatile compounds and flavour-related enzymes in tomato juice were investigated and
compared with those of thermal processing (90 ◦C for 30 or 60 s).
dc.description.abstract
This work was supported by theMinisterio de Ciencia y Tecnolog´ıa (Spain) through the project ALI 2005-05768. This study has also been carried outwith financial support from theCommission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety’, Integrated Project NovelQ FP6-CT-2006-015710. Ingrid Aguil ´ o-Aguayo thanks the Ministerio de Educaci ´on y Ciencia (Spain) for a pre-doctoral grant.
dc.relation
MIECI/PN2004-2007/ALI2005-05768
dc.relation
Reproducció del document publicat a https://doi.org/10.1002/jsfa.3984
dc.relation
Journal of the Science of Food and Agriculture, 2010, vol. 90, núm. 10, p. 1597-1604
dc.rights
(c) Society of Chemical Industry, 2010
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.subject
High-intensity pulsed electric field
dc.title
Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices
