Study of pulsed electric field treated citrus juices

Cserhalmi, Zs.; Sass-Kiss, Ágnes; Tóth‐Markus, M.; Lechner, N.

doi:10.1016/j.ifset.2005.07.001

Cited by 445 publications

(221 citation statements)

References 27 publications

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“…The total color difference (ΔE) of the LMJ blend samples varied slightly after the treatments (Table 2). ΔE values were classified as slightly noticeable (between 0.5 and 1.5) according to Cserhalmi, Sass-Kiss, Tóth-Markus, and Lechner (2006). However, the ΔE value of UV-C treated samples (0.63 ± 0.05) was smaller than those of the heat treated samples (0.90 ± 0.02).…”

Section: Effect Of Uv-c and Heat Treatment On The Physicochemical Promentioning

confidence: 96%

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Kaya

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Ünlütürk

2015

Innovative Food Science & Emerging Technologies

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Section: Effect Of Uv-c and Heat Treatment On The Physicochemical Promentioning

confidence: 96%

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Kaya

Yıldız

Ünlütürk

2015

Innovative Food Science & Emerging Technologies

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“…Additionally, the increase of a* (from green to reddish color) in the freshly squeezed juice can be due to the presence of brown color resulting from degradation of melanoidins (Ibarz, Pagan, Panades, & Garza, 2005). ΔE values were classified as slightly noticeable (between 0.5 and 1.5) according to Cserhalmi, Sass-Kiss, Toth-Markus, and Lechner (2006). Choi, Kim, and Lee (2002) suggested that a ΔE N 2 corresponds to visually perceptible differences in various products.…”

Section: Effects Of Uv-c Irradiation On Physicochemical Properties Ofmentioning

confidence: 99%

Processing of clear and turbid grape juice by a continuous flow UV system

Kaya

Ünlütürk

2016

Innovative Food Science & Emerging Technologies

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The inactivation of inoculated (S. cerevisiae) and spoilage microorganisms, i.e. yeasts and lactic acid bacteria (LAB), in clear and turbid grape juice was investigated using a pilot scale UV system. The biodosimetry method was used for UV dose prediction in a continuous flow UV reactor. Weibull model was applied for fitting the inactivation data. The flow rates (774, 820 ml/min) in this system were very close to the ones used in fruit juice processing. S. cerevisiae in clear juice was reduced by 3.39 ± 0.04 at 65.50 mJ/cm 2 of UV dose. 1.54 ± 0.04 and 1.64 ± 0.03 log CFU/ml reductions were obtained for spoilage yeasts and LAB in turbid juice at UV dose of 78.56 and 67.97 mJ/cm 2 , respectively. The soluble solids (°Brix) and pH of grape juice samples were not affected by UV-C treatment (p N 0.05). Although the color parameters slightly were changed after irradiation, the color of PCGJ and FSTGJ did not show visual difference compared to the untreated samples.

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“…, and ''great'' (6.0 \ DE Ã \ 12.0) (Cserhalmi et al 2006). The pH of the samples (vortexed for homogeneity) was recorded using a pH meter (Orion 210A, Orion Research Inc., Boston, MA, USA).…”

Section: Shelf Stabilitymentioning

confidence: 99%

Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

et al. 2016

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Protein beverages have been in demand due to an increasing consumers' interest in healthy eating habit. However, there is an increased concern on the use of genetic modified (GM) ingredient in the food product. This study aimed to develop protein hydrolysate beverages using a non-GM soybean (R08-4004/high protein line) grown in Arkansas. Protein isolate was prepared from the soybean using alkaline method (pH 9.5). Due to its poor solubility in acidic condition, alcalase 2.4 L (food grade protease) hydrolyzed soy protein was used to develop a beverage containing 20 g protein per serving (500 mL). Three flavored beverages: Chai tea (C), tangerine (T), and mixed berries (MB) were prepared using bitter blocker, masking agent, and citric acid to minimize an unpleasant bitter taste developed in the soy hydrolysates. Protein solubility, pH, microbial growth, instrumental color parameters, and turbidity were measured to evaluate the shelf-life stability of the beverages at refrigerated storage (5°C) for 42 days. Beverages T and MB received overall highest scores from the sensory panel. Citric acid alone or in combination with bitter blocker or masking agent lowered the bitterness. Pasteurization (90-95°C for 5 min) was effective in preventing microbial growth. Although pH remained constant, decrease in protein solubility and color changes were observed over the storage time in all the three flavored beverages. Cloudiness in beverage C increased over the storage period while beverages T and MB were very stable. Overall, T and MB flavored beverages have the potential for commercial application.

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Study of pulsed electric field treated citrus juices

Cited by 445 publications

References 27 publications

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Processing of clear and turbid grape juice by a continuous flow UV system

Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

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