The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 2, 2011, Pages 118-123

  Caminiti, Irene M ^a   Palgan, Izabela ^a   Noci, Francesco ^a   Muñoz, Arantxa ^a   Whyte, Paul ^a   Cronin, Denis A ^a   Morgan, Desmond J ^a   Lyng, James 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

APPLE JUICE; HIGH INTENSITY; HURDLE TECHNOLOGY; NON-THERMAL PROCESSING; PULSED ELECTRIC FIELD;

CHEMICAL CONTAMINATION; ELECTRIC FIELDS; ESCHERICHIA COLI; FOOD PRESERVATION; FOOD SAFETY; FRUIT JUICES; FRUITS; HIGH INTENSITY LIGHT; LIGHT PULSE GENERATORS; LIGHT TRANSMISSION; MICROORGANISMS; OPTICAL PUMPING; RAPID THERMAL ANNEALING; TECHNOLOGY;

THERMAL PROCESSING (FOODS);

ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 79954594720     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.01.003     Document Type: Article

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