Safety and quality assessment during the ozonation of cloudy apple juice

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Patil, S ^a   Torres, B ^a   Tiwari, B K ^a   Wijngaard, Hilde H ^a,b   Bourke, P ^a   Cullen, P J ^a   O' Donnell, C P ^a   Valdramidis, V P ^a,c  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Apple juice; E. coli; Inactivation kinetics; Ozone; Polyphenol

Indexed keywords

CINNAMIC ACID DERIVATIVE; FLAVONOID; FOOD PRESERVATIVE; OZONE; PHENOL DERIVATIVE; POLYPHENOLS;

APPLE; ARTICLE; BACTERIAL COUNT; BEVERAGE; BIOLOGICAL MODEL; CHEMISTRY; DRUG EFFECT; ESCHERICHIA COLI; EVALUATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; MICROBIAL VIABILITY; MICROBIOLOGY; OSMOLARITY; PH; PHYSIOLOGICAL STRESS; PIGMENTATION; QUALITY CONTROL;

BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CINNAMATES; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FLAVONOIDS; FOOD PRESERVATIVES; FRUIT; HYDROGEN-ION CONCENTRATION; KINETICS; MALUS; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; OSMOLAR CONCENTRATION; OZONE; PHENOLS; PIGMENTATION; QUALITY CONTROL; STRESS, PHYSIOLOGICAL;

ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 77957114331     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01750.x     Document Type: Article

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