Inactivation of naturally occurring microorganisms in tomato juice using pulsed electric field (PEF) with and without antimicrobials

Chemical Engineering and Processing: Process Intensification

Volumn 46, Issue 4, 2007, Pages 360-365

  Nguyen, P ^a   Mittal, G S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Fruit juice; Hurdle technology; Nonthermal pasteurization; Pulser; Shelf life; Vitamin C; Yeast inactivation

Indexed keywords

ELECTRIC FIELD EFFECTS; ELECTRIC FIELDS; GROWTH KINETICS; MICROORGANISMS; THERMAL EFFECTS;

HURDLE TECHNOLOGY; NONTHERMAL PASTEURIZATION; PULSER; SHELF LIFE; VITAMIN C; YEAST INACTIVATION;

FRUIT JUICES;

ELECTRIC FIELD EFFECTS; ELECTRIC FIELDS; FRUIT JUICES; GROWTH KINETICS; MICROORGANISMS; THERMAL EFFECTS;

EID: 33846442471     PISSN: 02552701     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cep.2006.07.010     Document Type: Article

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