Ultraviolet-C light processing of grape, cranberry and grapefruit juices to inactivate saccharomyces cerevisiae

Journal of Food Process Engineering

Volumn 32, Issue 6, 2009, Pages 916-932

  Guerrero Beltrán, José Ángel ^a   Welti Chanes, Jorge ^a   Barbosa Cánovas, Gustavo V ^b  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DECIMAL REDUCTION; DISINFECTION SYSTEMS; FIRST ORDER KINETICS; GRAPEFRUIT JUICE; LIGHT PROCESSING; LOG REDUCTIONS; MAXIMUM FLOW RATE; MERCURY LAMPS; S.CEREVISIAE; SACCHAROMYCES CEREVISIAE; TOTAL COLOR DIFFERENCE; ULTRAVIOLET LIGHTS; UV LIGHT;

DISINFECTION; FRUIT JUICES; LIGHTING; MERCURY (METAL); YEAST;

FRUITS;

CITRUS X PARADISI; SACCHAROMYCES CEREVISIAE; VACCINIUM MACROCARPON; VITACEAE;

EID: 71549151927     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00253.x     Document Type: Article

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