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Pregled bibliografske jedinice broj: 989494

Fruit juice processing with pulsed electric field


Lončarić, Ante; Jokić, Stela; Jozinović, Antun; Babić, Jurislav; Ačkar, Đurđica; Vinko, Davor; Šubarić, Drago
Fruit juice processing with pulsed electric field // VI International Congress “Engineering, Environment and Materials in Processing Industry“ - Proceedings / Gligorić, M. ; Došić, A. ; Vujadinović, D. (ur.).
Zvornik: Tehnološki fakultet Zvornik, 2019. str. 41-41 (poster, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 989494 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Fruit juice processing with pulsed electric field

Autori
Lončarić, Ante ; Jokić, Stela ; Jozinović, Antun ; Babić, Jurislav ; Ačkar, Đurđica ; Vinko, Davor ; Šubarić, Drago

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
VI International Congress “Engineering, Environment and Materials in Processing Industry“ - Proceedings / Gligorić, M. ; Došić, A. ; Vujadinović, D. - Zvornik : Tehnološki fakultet Zvornik, 2019, 41-41

ISBN
978-99955-81-28-2

Skup
VI International Congress “Engineering, Environment and Materials in Processing Industry“

Mjesto i datum
Jahorina, BiH, 11.-13.03.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
pulsed electric field, fruit juices, polyphenols, colour, aroma

Sažetak
Fresh fruits provide nutrients which are important to maintain good health. However, since fresh fruits are not always available, processing and preservation becomes necessity. One of the convenient ways of delivering fruit nutrients to the consumers is processing of fruits into juices. Fruit processing itself into juice is rather simple however ; the challenge is to preserve juice for a longer period of time keeping the juice quality. In recent years there has been increasing interest in the designing a novel nonthermal processing systems as alternative to traditional thermal processing in the inactivation of microorganisms and enzymes. Pulsed electric field (PEF) represents an emerging non-thermal technology which meets the requirements of pasteurization while preserving nutritional properties and minimally modifies sensory and functional properties of fruit juices, offering consumers high-quality product. This research gives insight into principles and processing conditions of pulsed electric field in terms of preservation of nutritional value and organoleptic properties of fruit juices.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-tehnološki fakultet, Osijek,
Fakultet elektrotehnike, računarstva i informacijskih tehnologija Osijek

Citiraj ovu publikaciju

Lončarić, Ante; Jokić, Stela; Jozinović, Antun; Babić, Jurislav; Ačkar, Đurđica; Vinko, Davor; Šubarić, Drago
Fruit juice processing with pulsed electric field // VI International Congress “Engineering, Environment and Materials in Processing Industry“ - Proceedings / Gligorić, M. ; Došić, A. ; Vujadinović, D. (ur.).
Zvornik: Tehnološki fakultet Zvornik, 2019. str. 41-41 (poster, međunarodna recenzija, sažetak, znanstveni)
Lončarić, A., Jokić, S., Jozinović, A., Babić, J., Ačkar, Đ., Vinko, D. & Šubarić, D. (2019) Fruit juice processing with pulsed electric field. U: Gligorić, M., Došić, A. & Vujadinović, D. (ur.)VI International Congress “Engineering, Environment and Materials in Processing Industry“ - Proceedings.
@article{article, year = {2019}, pages = {41-41}, keywords = {pulsed electric field, fruit juices, polyphenols, colour, aroma}, isbn = {978-99955-81-28-2}, title = {Fruit juice processing with pulsed electric field}, keyword = {pulsed electric field, fruit juices, polyphenols, colour, aroma}, publisher = {Tehnolo\v{s}ki fakultet Zvornik}, publisherplace = {Jahorina, BiH} }