Effects of ultrasonic treatments in orange juice processing

Journal of Food Engineering

Volumn 80, Issue 2, 2007, Pages 509-516

  Valero, M ^a   Recrosio, N ^b   Saura, D ^a   Munoz N ^c   Marti N ^a   Lizama, V ^d  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b R and D   (France)

^c Rivervend España S A Departamento de Control de Calidad   (Spain)

^d UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Citrus juice; Food processing; Hurdle technology; Non thermal technologies; Orange juice; Ultrasound

Indexed keywords

FOOD PROCESSING; MICROORGANISMS; REFRIGERATION; ULTRASONIC TESTING;

CITRUS JUICE; HURDLE TECHNOLOGY; NON-THERMAL TECHNOLOGIES; ORANGE JUICE;

FRUIT JUICES;

BACTERIA (MICROORGANISMS); CITRUS;

EID: 33845497135     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.06.009     Document Type: Article

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