Optimising the inactivation of grape juice spoilage organisms by pulse electric fields

International Journal of Food Microbiology

Volumn 130, Issue 3, 2009, Pages 159-165

  Marsellés Fontanet, À Robert ^a   Puig, Anna ^b   Olmos, Paola ^b   Mínguez Sanz, Santiago ^b   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b Instituto Catalan de la Vina y el Vino Estación de Viticultura y Enología INCAVI   (Spain)

Author keywords

Grape juice; Inactivation microorganisms; Pulsed electric fields; Spoilage microorganisms

Indexed keywords

BACTERIA; BEVERAGES; ELECTROMAGNETIC FIELDS; FOOD PRESERVATION; VITIS; YEASTS;

BACTERIA (MICROORGANISMS); GLUCONOBACTER OXYDANS; HANSENIASPORA UVARUM; LACTOBACILLUS HILGARDII; LACTOBACILLUS PLANTARUM; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 62249221291     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.12.034     Document Type: Article

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