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- Sampedro, Fernando; Geveke, David J.; Fan, Xuetong; Zhang, Howard Q.
- Innovative food science & emerging technologies 2009 v.10 no.4 pp. 463
- orange juice; dairy products; beverages; pulsed electric fields; processing technology; high pressure treatment; pectinesterase; enzyme activity; volatile compounds; food composition; heat treatment; enzyme inactivation; solid phase extraction; microextraction; quantitative analysis; food quality; pasteurization
- ... The effects of thermal, pulsed electric field (PEF) and high hydrostatic pressure (HHP) processing on pectin methyl esterase (PME) activity and volatile compounds concentration in an orange juice-milk beverage were studied. Thermal treatment (85 °C, 1 min), PEF treatment (25 kV/cm, 65 °C) or HHP treatment (650 MPa, 50 °C) were needed to inactivate 90% of PME. Twelve volatile compounds were extract ...