Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana

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• 作者：J.M. Carbonell-Capella ; M. Buniowska ; C. Cortes ; A. Zulueta ; A. Frigola ; M.J. Esteve ; ^{maria.jose.esteve@uv.es}
• 关键词：Pulsed electric field processing ; Stevia rebaudiana Bertoni ; Bioactive compounds ; Steviol glycosides ; Color ; Fruit juice
• 刊名：Food and Bioproducts Processing
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：101
• 期：Complete
• 页码：214-222
• 全文大小：1222 K
• 卷排序：101

文摘

Higher electric field strengths caused higher ascorbic acid reduction. Stevia beverages had higher TA and TC content at higher electric field strengths. The ratio between rebaudioside A and stevioside increased after PEF treatments. HMF and color variations were greater in beverages without stevia.