Yeast inactivation in fresh apple juice by high pressure nitrous oxide

International Journal of Food Engineering

Volumn 3, Issue 6, 2007, Pages

  Spilimbergo, Sara ^a   Mantoan, Denise ^a   Cavazza, Agostino ^b  

^a UNIVERSITY OF TRENTO   (Italy)

^b RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

High pressure; Nitrous oxide; Pasteurization; Yeast inactivation

Indexed keywords

CELL MEMBRANES; FOOD PRESERVATION; FRUIT JUICES; HIGH PRESSURE EFFECTS; NITROGEN OXIDES;

NITROUS OXIDE; PASTEURIZATION; YEAST INACTIVATION;

YEAST;

MALUS X DOMESTICA;

EID: 36749033273     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1134     Document Type: Article

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