Effects of pulsed electric fields pretreatment on the quality of jujube wine
Volume: 54, Issue: 11, Pages: 3109 - 3117
Published: May 30, 2019
Abstract
Pulsed electric fields (PEF) accounts for one of the novel non‐thermal processing and preservation technologies and is regarded as an emerging application with the advantage of minimising the loss of valued bioactive compounds in food processing. In this study, various PEF pulses were applied to jujube pulp before fermentation. The fermentation kinetics, compositions, volatile and sensory characteristics were investigated and compared. Results...
Paper Details
Title
Effects of pulsed electric fields pretreatment on the quality of jujube wine
Published Date
May 30, 2019
Volume
54
Issue
11
Pages
3109 - 3117
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