Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.
Research
RF Safe Research Library
Jan 1, 2017
This study compared thermosonication, pulsed electric field, and thermal processing for preserving Royal Gala apple juice and evaluated sensory attributes and quality stability during 30 days of storage at 3°C and 20°C. Thermosonication and pulsed electric field produced juices with different taste compared with…
Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white.
Research
RF Safe Research Library
Jan 1, 2017
This laboratory study assessed how pH, temperature, and pulsed electric fields (PEF) affect turbidity and protein aggregation in ovomucin-depleted egg white solutions. Heating to 60°C for 10 minutes produced marked aggregation at several pH levels, while PEF caused some aggregation only at pH 5 and 7 under the…