The impact of thermosonication and pulsed electric fields on Staphylococcus aureus inactivation and selected quality parameters in orange juice

Food and Bioprocess Technology

Volumn 2, Issue 4, 2009, Pages 422-430

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

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Hurdle technology; Orange juice quality; Pulsed electric fields; Thermosonication

Indexed keywords

ASCORBIC ACIDS; FIELD STRENGTHS; HURDLE TECHNOLOGY; NON-ENZYMATIC BROWNING; ORANGE JUICE; ORANGE JUICE QUALITY; PECTIN METHYL ESTERASE; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELDS; QUALITY ASPECTS; QUALITY PARAMETERS; RESIDUAL ACTIVITY; S. AUREUS; STAPHYLOCOCCUS AUREUS; THERMAL TREATMENT; THERMOSONICATION; TREATMENT TIME;

CHEMICAL REACTIONS; ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; FRUIT JUICES; HEAT TREATMENT; KETONES; ORGANIC ACIDS; POLYSACCHARIDES;

PH EFFECTS;

STAPHYLOCOCCUS AUREUS;

EID: 70350401825     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0045-7     Document Type: Article

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