Achir N., Dhuique-Mayer C., Hadjal T., Madani K., Pain J.P., Dornier M.
2015
This study was carried out to assess, for the first time, the effect of ohmic heating on the carotenoid profile of two citrus fruit juices: grapefruit and blood orange. Two heat treatments were designed to obtain pasteurization values of 50 and 150 min (Tref = 70 °C and z-value = 10 °C) with ohmic heating as compared to conventional heating. The results showed that xanthophyll losses could reach ...
Traitement et conservation des produits alimentaires; Composition des produits alimentaires
2015
This study was carried out to assess, for the first time, the effect of ohmic heating on the carotenoid profile of two citrus fruit juices: grapefruit and blood orange. Two heat treatments were designed to obtain pasteurization values of 50 and 150 min (Tref = 70 °C and z-value = 10 °C) with ohmic heating as compared to conventional heating. The results showed that xanthophyll losses could reach ...
Traitement et conservation des produits alimentaires; Composition des produits alimentaires