Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review 期刊名称： International Journal of Food Properties
作者： Salehi
年份： 2020年
关键词： Bioactive compounds;nutrition;PEF;nsorial attributes;shelf life
摘要：Treatment 一朵玫瑰花
of fruit and vegetable juices with puld electric field (PEF) procesbig英语怎么读
s is one of the promising non-thermal technologies with the g广告平面设计
reat potential for microbial and enzymes inactivation, shelf-life extension, and prervation of nutritional, vitami生气的图片
ns, aroma compounds and nsorial attributes. The prent review study summarized the influence of PEF treatment on the physical and chemical parameters, color change, bioacti处女男和金牛女
ve compounds and nsorial attribute相开头的四字成语
of apple, carrot, citrus, grape, peach, pomegranate, watermelon and tomato juices. The PEF treatment result全城戒备迅雷下载
ed increa of juice yield of pressing with lower non-enzymatic browning. PEF treatment can be applied in fruit and vegetable juic碱的作用与功效
es industry t马云的成功历程
o improving physicochemical properties, rheol谜语谜底
ogical behavior and antioxidant capacity of juices. PEF procesd juices
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