OLGA
MARTIN BELLOSO
CU
Universidade Federal de Viçosa
Viçosa, BrasilPublicaciones en colaboración con investigadores/as de Universidade Federal de Viçosa (3)
2013
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Kinetics of Peroxidase Inactivation in Carrot Juice Treated with Pulsed Electric Fields
Journal of Food Science, Vol. 78, Núm. 2
2009
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Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments
Journal of the Science of Food and Agriculture, Vol. 89, Núm. 15, pp. 2636-2642
2008
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Inactivation of oxidative enzymes by high-intensity pulsed electric field for retention of color in carrot juice
Food and Bioprocess Technology, Vol. 1, Núm. 4, pp. 364-373