Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields

Journal of Food Engineering

Volumn 89, Issue 3, 2008, Pages 267-273

  Walkling Ribeiro, M ^a   Noci, F ^a   Cronin, D A ^a   Riener, J ^a   Lyng, J G ^a   Morgan, D J ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Apple juice; Hurdle approach; Non thermal optimisation; PEF; Staphylococcus aureus; UV

Indexed keywords

ELECTRIC FIELD EFFECTS; ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; ELECTROACUPUNCTURE; ELECTROMAGNETIC FIELD THEORY; ELECTROMAGNETIC FIELDS; FOOD PROCESSING; FRUIT JUICES; HEATING; IRRADIATION; MAGNETISM; MICROFLUIDICS; RADIATION;

APPLE JUICE; ELECTRIC FIELD STRENGTH (EFS); PRE-HEATING; PRE-HEATING TEMPERATURE; PULSED ELECTRIC FIELD (PEE); PULSED ELECTRIC FIELDS (PEF); QUALITY CHANGES; STAPHYLOCOCCUS AUREUS (SA); ULTRAVIOLET IRRADIATION (UVR);

ELECTROMAGNETISM;

BACTERIA (MICROORGANISMS); MALUS X DOMESTICA; STAPHYLOCOCCUS AUREUS;

EID: 46049089975     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.05.001     Document Type: Article

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