Title of article
Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage
Author/Authors
Rivas، نويسنده , , A. and Rodrigo، نويسنده , , D. and Company، نويسنده , , B. and Sampedro، نويسنده , , F. and Rodrigo، نويسنده , , M.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
10
From page
1550
To page
1559
Abstract
The effects of pulsed electric fields technology (15–40 kV/cm; 0–700 μs) and thermal processing (84 °C and 95 °C, 15–120 s) were studied on an orange juice and milk mixed beverage fortified with water-soluble vitamins (biotin, folic acid, pantothenic acid and riboflavin) and angiotensin-I-converting enzyme (ACE) inhibitory peptides. The evaluation of the technologies was carried out from two points of view: effect of treatments and effect of storage (4 °C, 81 days). The results confirmed the stability of the vitamins and the ACE inhibitory activity after the PEF treatment and during storage.
Keywords
Biotin , ACE inhibitor peptides , Folic Acid , Pasteurization , pulsed electric fields , Riboflavin , Storage , Orange juice–milk beverage , Pantothenic acid
Journal title
Food Chemistry
Serial Year
2007
Journal title
Food Chemistry
Record number
1955672
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