Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect

European Food Research and Technology

Volumn 234, Issue 5, 2012, Pages 753-760

  Belloch, C ^a   Gurrea, M C ^a   Tarrega A ^a   Sampedro, F ^b   Carbonell, J V ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

High pressure homogenization; Lactobacillus plantarum; Listeria innocua; Modeling; Orange juice

Indexed keywords

BACTERIAL COUNT; COMBINED EFFECT; HEATING EFFECT; HIGH PRESSURE HOMOGENIZATION; INACTIVATION KINETICS; LACTOBACILLUS PLANTARUM; LISTERIA INNOCUA; MICROBIAL COUNT; ORANGE JUICE; OUTLET TEMPERATURE; WEIBULL MODELS;

C (PROGRAMMING LANGUAGE); FRUIT JUICES; HIGH PRESSURE EFFECTS; MODELS;

THERMAL LOGGING;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; LISTERIA INNOCUA;

EID: 84859719221     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1698-7     Document Type: Review

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