Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice

Food Microbiology

Volumn 28, Issue 6, 2011, Pages 1200-1204

  Munoz A ^a   Palgan, I ^a   Noci, F ^a   Morgan, D J ^a   Cronin, D A ^a   Whyte, P ^a   Lyng, J G ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Escherichia coli; High intensity light pulses; Non thermal preservation; Orange juice; Thermosonication

Indexed keywords

ARTICLE; BEVERAGE; CITRUS FRUIT; ESCHERICHIA COLI; EVALUATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; LIGHT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; RADIATION EXPOSURE; ULTRASOUND;

BEVERAGES; CITRUS; ESCHERICHIA COLI; FOOD PRESERVATION; HOT TEMPERATURE; LIGHT; MICROBIAL VIABILITY; SONICATION;

ESCHERICHIA COLI;

EID: 79957944331     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.04.005     Document Type: Article

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