Inactivation of Escherichia coli in orange juice using ozone

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 551-557

  Patil, S ^a   Bourke, P ^a   Frias, J M ^a   Tiwari, B K ^b   Cullen, P J ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Acid exposure; Escherichia coli; Microbial kinetics; Non thermal inactivation; Orange juice; Ozone

Indexed keywords

ACID ENVIRONMENT; ANTI-BACTERIAL ACTIVITY; CONTROL-CELL; E. COLI; EUROPEAN UNION; FINISHED PRODUCTS; FRUIT JUICE PROCESSING; GASEOUS OZONE; JUICE PROCESSORS; JUICE PRODUCTS; LOG REDUCTIONS; MICROBIAL KINETICS; NON-THERMAL INACTIVATION; NON-THERMAL TECHNOLOGY; ORANGE JUICE; ORGANIC MATTER; OZONE TREATMENT; PATHOGENIC E. COLI; SHELF LIFE; STRAIN EFFECT; THERMAL PASTEURISATION; TIME PERIODS;

DAIRY PRODUCTS; ESCHERICHIA COLI; FRUIT JUICES; FRUITS; LAWS AND LEGISLATION; ORGANIC COMPOUNDS; PH EFFECTS; STRAIN;

OZONE;

ESCHERICHIA COLI;

EID: 68949187957     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.05.011     Document Type: Article

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