Evaluation of Escherichia coli inactivation and quality attributes in apple juice subjected to Pulsed electric fields (PEF) in combination with high intensity light pulses (HILP)

5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management

Volumn , Issue , 2009, Pages 396-406

  Caminiti, I M ^a   Palgan, I ^a   Noci, F ^a   Munoz A ^a   Whyte, P ^a   Cronin, D A ^a   Morgan, D J ^a   Lyng, J G ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Apple juice; Escherichia coli; High intensity light pulses (HILP); Hurdle technology; Non thermal processing; Pulsed electric fields (PEF)

Indexed keywords

ADVERSE EFFECT; ANTIOXIDANT ACTIVITIES; APPLE JUICE; COLOUR CHANGE; CONTINUOUS SYSTEM; E. COLI; EMERGING TECHNOLOGIES; ENERGY INPUTS; ENERGY LEVEL; ESCHERICHIA COLI K12; FACTORIAL DESIGN; FIELD STRENGTHS; HURDLE TECHNOLOGY; MICROBIAL NUMBERS; MICROBIAL STABILITY; MICROBIOLOGICAL ANALYSIS; NON-ENZYMATIC BROWNING; NON-THERMAL PROCESSING; NON-THERMAL TECHNOLOGY; NONTHERMAL; OPTIMISATIONS; POST PROCESSING; PROCESSING CONDITION; PRODUCT QUALITY; PULSE LENGTH; PULSED ELECTRIC FIELD; QUALITY ATTRIBUTES; RECENT TRENDS; SENSORY EVALUATION; SENSORY QUALITIES; SIGNIFICANT IMPACTS; SQUARE WAVES; TOTAL PHENOLS; TREATMENT CONDITIONS; TREATMENT TIME; UNTREATED CONTROL; VIABLE COUNT;

CHEMICAL REACTIONS; ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; ELECTRIC LOSSES; ESCHERICHIA COLI; FOOD PRESERVATION; FRUIT JUICES; FRUITS; HIGH INTENSITY LIGHT; INDUSTRIAL RESEARCH; LIGHT TRANSMISSION; PHENOLS; QUALITY MANAGEMENT; RAPID THERMAL ANNEALING; TECHNOLOGY;

QUALITY CONTROL;

EID: 74549211457     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

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