Pulsed high pressure treatment for the inactivation of saccharomyces cerevisiae: the effect of process parameters

Journal of Food Engineering

Volumn 78, Issue 3, 2007, Pages 984-990

  Donsi, G ^a   Ferrari, G ^a   Maresca, P ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

Fruit juice; Pulse duration; Pulsed high pressure; Ramp rate

Indexed keywords

FRUIT JUICES; FRUITS; PRESSURE EFFECTS; PRESSURIZATION; YEAST;

DIFFERENT PRESSURES; HIGH PRESSURE; HIGH PRESSURE PROCESS; HIGH PRESSURE TREATMENTS; PROCESSING VARIABLES; PULSE DURATIONS; RAMP RATES; SACCHAROMYCES CEREVISIAE CELLS;

HIGH PRESSURE EFFECTS;

SACCHAROMYCES CEREVISIAE;

EID: 43649094874     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.12.042     Document Type: Article

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