Non-enzymatic browning in an 11 "Brix apple juice during... more Non-enzymatic browning in an 11 "Brix apple juice during thermal treatment was studied through changes in colour by colorimetric parameters (A420, colour difference and index of browning), and HMF and sugars (fructose, glucose and sucrose) evolution. Zero and first order kinetics were applied to describe evolution of colorimetric parameters. The formation of HMF was fitted to auto- catalytical and first
Orange juice and gazpacho, a cold vegetable soup, were submitted to high intensity pulsed electri... more Orange juice and gazpacho, a cold vegetable soup, were submitted to high intensity pulsed electric fields (HIPEF). The effects of electric field strength, treatment time, pulse frequency, width and polarity, as process parameters, on vitamin C retention and antioxidant capacity ...
Non-enzymatic browning in an 11 "Brix apple juice during... more Non-enzymatic browning in an 11 "Brix apple juice during thermal treatment was studied through changes in colour by colorimetric parameters (A420, colour difference and index of browning), and HMF and sugars (fructose, glucose and sucrose) evolution. Zero and first order kinetics were applied to describe evolution of colorimetric parameters. The formation of HMF was fitted to auto- catalytical and first
Orange juice and gazpacho, a cold vegetable soup, were submitted to high intensity pulsed electri... more Orange juice and gazpacho, a cold vegetable soup, were submitted to high intensity pulsed electric fields (HIPEF). The effects of electric field strength, treatment time, pulse frequency, width and polarity, as process parameters, on vitamin C retention and antioxidant capacity ...
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