Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication

Food Research International

Volumn 45, Issue 1, 2012, Pages 299-305

  Muñoz, Arantxa ^a   Caminiti, Irene M ^a   Palgan, Izabela ^a   Pataro, Gianpiero ^b   Noci, Francesco ^a   Morgan, Desmond J ^a   Cronin, Denis A ^a   Whyte, Paul ^a   Ferrari, Giovanna ^b   Lyng, James G ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

Apple juice; Beverage quality; E. coli; Non thermal preservation; Pulsed light; Thermosonication

Indexed keywords

ADDITIVE EFFECTS; ANTIOXIDANT ACTIVITIES; APPLE JUICE; COMBINED TREATMENT; CONTINUOUS SYSTEM; E. COLI; ENERGY INPUTS; ENERGY LEVEL; NON-ENZYMATIC BROWNING; POST PROCESSING; PULSED LIGHT; QUALITY ATTRIBUTES; THERMOSONICATION;

COLOR; ESCHERICHIA COLI; FRUIT JUICES;

FRUITS;

ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 84855542143     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.08.020     Document Type: Article

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