Microbiological and sensory quality of sonicated calcium-added orange juice

LWT

Volumn 43, Issue 5, 2010, Pages 808-813

  Gomez Lopez V M ^a   Orsolani, L ^a   Martinez Yepez A ^a   Tapia, M S ^a  

^a FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Microbial inactivation; Non thermal processing; Orange juice; Power ultrasound

Indexed keywords

ASCORBIC ACID; CITRUS FRUITS; FOOD STORAGE; FRUIT JUICES; QUALITY CONTROL; ULTRASONICS;

MESOPHILIC; MICROBIAL INACTIVATION; MICROBIOLOGICAL QUALITY; NON-THERMAL PROCESSING; ORANGE JUICE; POWER ULTRASOUND; SENSORY QUALITIES; ULTRASONIC TREATMENTS; WAVE AMPLITUDES; YEAST AND MOLD COUNT;

CALCIUM;

BACTERIA (MICROORGANISMS);

EID: 76749153751     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.01.008     Document Type: Article

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