Effect of pulsed electric field (PEF)-treated kombucha analogues from Quercus obtusata infusions on bioactives and microorganisms
详细信息 查看全文
- 作者：D. Vazquez-Cabrala ; A. Valdez-Fragosob ; N.E. Rocha-Guzmana ; nrocha@itdurango.edu.mx" class="auth_mail" title="E-mail the corresponding author ; M.R. Moreno-Jimeneza ; R.F. Gonzalez-Laredoa ; P.S. Morales-Martineza ; J.A. Rojas-Contrerasa ; H. Mujica-Pazc ; J.A. Gallegos-Infantea ; agallegos@itdurango.edu.mx" class="auth_mail" title="E-mail the corresponding author
- 关键词：Flavonoids ; Kombucha ; Oak leaves ; Pulse electric fields ; Functional beverages ; Phenolic
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：34
- 期：Complete
- 页码：171-179
- 全文大小：568 K
文摘
- •
Pulse electric fields (PEFs) have little influence on antioxidant activity of kombucha analogues.
- •
PEFs have minimum effect on kombucha bioactives at high feed flows.
- •
Acid-acetic bacteria from kombucha analogues were more sensitive to PEF than yeasts.
- •
Higher yeast inhibition was obtained at higher feed flows.
- •
Lower specific energies produce kombucha analogues with higher phenolic and flavonoid contents.