Showing Publication (BARBA 2012)
Barba F.J., Jäger H., Meneses N., Esteve M.J., Frígola A., Knorr D. (2012) Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innovative Food Science and Emerging Technologies IN PRESS
Abbreviation: BARBA 2012
Food Processing
This publication was used to obtain 17 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.00 | Blueberries juice | Blueberry juice, pulsed electric field processing, 36 kV/cm, 100 μs | 330.0 | 332.0 | mg/100 g fresh weight |
| 1.01 | Blueberries juice | Blueberry juice, pressurized at 600 MPa/5 min, 42°C | 330.0 | 335.0 | mg/100 g fresh weight |
| 0.85 | Blueberries juice | Blueberry juice, stored at 4°C, 7 days | 330.0 | 283.0 | mg/100 g fresh weight |
| 0.85 | Blueberry juice, pulsed electric field processing, 36 kV/cm, 100 μs | Blueberry juice, pulsed electric field processing, 36 kV/cm, 100 μs, stored at 4°C, 7 days | 332.0 | 284.0 | mg/100 g fresh weight |
| 0.87 | Blueberry juice, pressurized at 600 MPa/5 min, 42°C | Blueberry juice, pressurized at 600 MPa/5 min, 42°C, stored at 4°C, 7 days | 335.0 | 294.0 | mg/100 g fresh weight |
| 0.91 | Blueberries juice | Blueberry juice, stored at 4°C, 14 days | 330.0 | 301.0 | mg/100 g fresh weight |
| 0.90 | Blueberry juice, pulsed electric field processing, 36 kV/cm, 100 μs | Blueberry juice, pulsed electric field processing, 36 kV/cm, 100 μs, stored at 4°C, 14 days | 332.0 | 299.0 | mg/100 g fresh weight |
| 0.88 | Blueberry juice, pressurized at 600 MPa/5 min, 42°C | Blueberry juice, pressurized at 600 MPa/5 min, 42°C, stored at 4°C, 14 days | 335.0 | 297.0 | mg/100 g fresh weight |
| 0.93 | Blueberries juice | Blueberry juice, stored at 4°C, 21 days | 330.0 | 307.0 | mg/100 g fresh weight |
| 0.88 | Blueberry juice, pulsed electric field processing, 36 kV/cm, 100 μs | Blueberry juice, pulsed electric field processing, 36 kV/cm, 100 μs, stored at 4°C, 21 days | 332.0 | 293.0 | mg/100 g fresh weight |
| 0.92 | Blueberry juice, pressurized at 600 MPa/5 min, 42°C | Blueberry juice, pressurized at 600 MPa/5 min, 42°C, stored at 4°C, 21 days | 335.0 | 309.0 | mg/100 g fresh weight |
| 0.91 | Blueberries juice | Blueberry juice, stored at 4°C, 28 days | 330.0 | 302.0 | mg/100 g fresh weight |
| 0.88 | Blueberry juice, pulsed electric field processing, 36 kV/cm, 100 μs | Blueberry juice, pulsed electric field processing, 36 kV/cm, 100 μs, stored at 4°C, 28 days | 332.0 | 294.0 | mg/100 g fresh weight |
| 0.89 | Blueberry juice, pressurized at 600 MPa/5 min, 42°C | Blueberry juice, pressurized at 600 MPa/5 min, 42°C, stored at 4°C, 28 days | 335.0 | 301.0 | mg/100 g fresh weight |
| 0.90 | Blueberries juice | Blueberry juice, stored at 4°C, 56 days | 330.0 | 298.0 | mg/100 g fresh weight |
| 0.87 | Blueberry juice, pulsed electric field processing, 36 kV/cm, 100 μs | Blueberry juice, pulsed electric field processing, 36 kV/cm, 100 μs, stored at 4°C, 56 days | 332.0 | 289.0 | mg/100 g fresh weight |
| 0.90 | Blueberry juice, pressurized at 600 MPa/5 min, 42°C | Blueberry juice, pressurized at 600 MPa/5 min, 42°C, stored at 4°C, 56 days | 335.0 | 304.0 | mg/100 g fresh weight |