Processing of peach nectar by pulsed electric fields with respect to physical and chemical properties and microbial inactivation

Journal of Food Process Engineering

Volumn 34, Issue 5, 2011, Pages 1506-1522

  AltuntaŞ, Julide ^a   Akdemir Evrendilek, Gulsun ^a,b   Sangun, Mustafa K ^a   Zhang, Howard Q ^c  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

^b ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^c EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADVERSE EFFECT; ASCORBIC ACIDS; BETA CAROTENE; BOTRYTIS CINEREA; ELECTRIC FIELD STRENGTH; ERWINIA; ESCHERICHIA COLI O157:H7; LISTERIA MONOCYTOGENES; METAL ION CONCENTRATION; MICROBIAL INACTIVATION; NON-ENZYMATIC BROWNING; PHYSICAL AND CHEMICAL PROPERTIES; PSEUDOMONAS SYRINGAE; PULSED ELECTRIC FIELD; STAPHYLOCOCCUS AUREUS; TREATMENT TIME;

BACTERIA; CHEMICAL PROPERTIES; ELECTRIC FIELDS; ESCHERICHIA COLI; KETONES; METAL IONS; ORGANIC ACIDS;

ELECTRIC PROPERTIES;

BOTRYOTINIA FUCKELIANA; ERWINIA; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; PENICILLIUM EXPANSUM; PRUNUS PERSICA; PSEUDOMONAS SYRINGAE; STAPHYLOCOCCUS AUREUS;

EID: 80053469142     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00549.x     Document Type: Article

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