Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels

Food Microbiology

Volumn 27, Issue 6, 2010, Pages 835-840

  Patil, S ^a   Valdramidis, V P ^a   Cullen, P J ^a   Frias, J ^a   Bourke, P ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Apple juice; Bubble column; Escherichia coli; Inactivation kinetics; Ozone

Indexed keywords

OZONE; PHOTOCHEMICAL SMOG;

APPLE; ARTICLE; BACTERIAL COUNT; BEVERAGE; DRUG EFFECT; ESCHERICHIA COLI; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; PH; PHOTOCHEMICAL SMOG; SAFETY; TIME; DRUG EFFECTS; MALUS; PHARMACOLOGY; PROCEDURES; PRODUCT SAFETY;

BEVERAGES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MALUS; OXIDANTS, PHOTOCHEMICAL; OZONE; TIME FACTORS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 77954176120     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.05.002     Document Type: Article

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