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Št. zadetkov: 2
Effect of non-thermal treatments of clear apple juice on exogenous pectinases
Alberto Zavarise, Alema Puzović, Andres Felipe Moreno Baretto, Dario Pavon-vargas, Manfred Goessinger, Maja Mikulič Petkovšek, Massimiliano Rinaldi, Christian Haselmair-Gosch, Luca Cattani, Heidrun Halbwirth
Izvirni znanstveni članek
Oznake: enzyme inactivation;pectinase;fruit juice;HPP;PEF;thermal pasteurization;non-thermal treatment;exogenous enzyme;
Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (poly ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale
Dario Pavon-vargas, Kristyna Simkova, Alema Puzović, Andrés Moreno Barreto, Astrid Gędas, Helen Murray, Ibrahim Rabeeah, Sebastian Rincon, A. Ngoc Quynh Truong, Alberto Zavarise, Hassan Zia, Jerneja Jakopič, Maja Mikulič Petkovšek, Ana Slatnar, Heidrun Halbwirth, Luca Cattani
Izvirni znanstveni članek
Oznake: strawberry nectar;aroma compounds;phenolic compounds;high pressure processing;pulsed electric fields;ohmic heating;
This study investigates the effects of four preservation treatments: thermal pasteurization (TP), ohmic heating (OH), high-pressure processing (HPP), and pulsed electric fields (PEF), on the aroma and phenolic compounds of strawberry nectar, under equivalent microbial inactivation conditions (5-log ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 2
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