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You searched for: Journal Innovative food science & emerging technologies Remove constraint Journal: Innovative food science & emerging technologies Publication Year 2009 Remove constraint Publication Year: 2009 Source 2009 v.10 no.4 Remove constraint Source: 2009 v.10 no.4 Text Availability Full Text Remove constraint Text Availability: Full Text
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1. Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice-milk based beverage

Author:
Sampedro, Fernando; Geveke, David J.; Fan, Xuetong; Zhang, Howard Q.
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 463
ISSN:
1466-8564
Subject:
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
Abstract:
... 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 ...
Handle:
10113/36829
DOI:
10.1016/j.ifset.2009.05.006