Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia orange juice

International Journal of Food Science and Technology

Volumn 45, Issue 6, 2010, Pages 1119-1129

  Katsaros, George I ^a   Tsevdou, Maria ^a   Panagiotou, Theodora ^a   Taoukis, Petros S ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

High pressure; Lactic acid bacteria; Microbial inactivation kinetics; Orange enzymes; Pectin methylesterase; Valencia orange juice

Indexed keywords

HIGH PRESSURE; LACTIC ACID BACTERIA; MICROBIAL INACTIVATION KINETICS; ORANGE ENZYMES; PECTIN METHYLESTERASE; VALENCIA;

ACTIVATION ENERGY; BACTERIA; BACTERIOLOGY; BODY FLUIDS; CATALYSTS; ENZYME ACTIVITY; ENZYMES; FRUIT JUICES; HYDROSTATIC PRESSURE; LABORATORIES; LACTIC ACID; PASTEURIZATION; RATE CONSTANTS;

SPOILAGE;

BACTERIA (MICROORGANISMS); CITRUS SINENSIS; LACTOBACILLUS PLANTARUM;

EID: 77955578408     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02238.x     Document Type: Article

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