Comparison of thermal processing and pulsed electric fields treatment in pasteurization of apple juice

Food and Bioproducts Processing

Volumn 85, Issue 2 C, 2007, Pages 93-97

  Charles Rodriguez A V ^a   Nevarez Moorillon G V ^a   Zhang, Q H ^b   Ortega Rivas, E ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Apple juice; Heat pasteurization; High voltage pulsed electric fields; Non thermal pasteurization

Indexed keywords

COLOR; ELECTRIC FIELDS; ESCHERICHIA COLI; FRUIT JUICES; HIGH TEMPERATURE EFFECTS; PH EFFECTS;

HIGH VOLTAGE PULSED ELECTRIC FIELDS TREATMENT; MICROBIAL INACTIVATION; PASTEURIZATION;

FOOD PROCESSING;

ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 34447250300     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbp06045     Document Type: Article

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