Modelling of yeast inactivation in sonicated tomato juice

International Journal of Food Microbiology

Volumn 137, Issue 1, 2010, Pages 116-120

  Adekunte, A ^a   Tiwari, B K ^a   Scannell, A ^a   Cullen, P J ^b   O'Donnell, C ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Tomato juice; Ultrasound; Weibull model; Yeast

Indexed keywords

AMPLITUDE MODULATION; ARTICLE; BEVERAGE; FOOD PRESERVATION; FOOD PROCESSING; FREQUENCY MODULATION; FUNGAL STRAIN; NONHUMAN; PICHIA; PICHIA FERMENTANS; TOMATO; ULTRASOUND; YEAST;

BEVERAGES; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; LYCOPERSICON ESCULENTUM; MODELS, BIOLOGICAL; PICHIA; SONICATION; TIME FACTORS;

LYCOPERSICON ESCULENTUM; PICHIA FERMENTANS;

EID: 71849092740     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.10.006     Document Type: Article

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