| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1187516 | Food Chemistry | 2007 | 10 Pages |
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.
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Authors
A. Rivas, D. Rodrigo, B. Company, F. Sampedro, M. Rodrigo,