-
1
-
-
58549100890
-
Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments
-
Aguilo-AguayoI., Oms-Oliu, G., Soliva-Fortuny, R. and Martin-Belloso, O. 2009. Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments. Food Science and Technology 42: 813-818.
-
(2009)
Food Science and Technology
, vol.42
, pp. 813-818
-
-
Aguilo-Aguayo, I.1
Oms-Oliu, G.2
Soliva-Fortuny, R.3
Martin-Belloso, O.4
-
2
-
-
0036802058
-
Behaviour of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice
-
Alwazeer, D., Cachon, R. and Divics, C. 2002. Behaviour of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice. Journal of Food Protection 65(10): 1586-1589.
-
(2002)
Journal of Food Protection
, vol.65
, Issue.10
, pp. 1586-1589
-
-
Alwazeer, D.1
Cachon, R.2
Divics, C.3
-
4
-
-
17744398200
-
Flavor, color and vitamin C retention of pulsed electric fileds processed orange juice in different packaging materials
-
Ayhan, Z., Teom, H.W., Zhang, Q.H. and Min, D.B. 2001. Flavor, color and vitamin C retention of pulsed electric fileds processed orange juice in different packaging materials. Journal of Agricultural and Food Chemistry 49(2): 669-674.
-
(2001)
Journal of Agricultural and Food Chemistry
, vol.49
, Issue.2
, pp. 669-674
-
-
Ayhan, Z.1
Teom, H.W.2
Zhang, Q.H.3
Min, D.B.4
-
5
-
-
84864802988
-
-
Action Fruit Juice Processing.pdf on 2/4/2011. Downloaded from
-
Azam Ali, S. 2008. Practical Action: Fruit juice processing. Downloaded from http://madegood.org/downloads/Practical Action Fruit Juice Processing.pdf on 2/4/2011.
-
(2008)
Practical Action: Fruit juice processing
-
-
Azam Ali, S.1
-
6
-
-
0038067830
-
Influence of storage delay on quality of 'Van' sweet cherry
-
Bernalte, M.J., Sabio, E., Hernandez, M.T. and Gervasini, C. 2003. Influence of storage delay on quality of 'Van' sweet cherry. Postharvest Biology and Technology 28: 303-312.
-
(2003)
Postharvest Biology and Technology
, vol.28
, pp. 303-312
-
-
Bernalte, M.J.1
Sabio, E.2
Hernandez, M.T.3
Gervasini, C.4
-
8
-
-
2942536642
-
The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice
-
Bull, M.K., Zerdin, K., Howe, E., Goicoechea, D., Paramanandhan, P., Stockman, R., Sellahewa, J., Szabo, E.A., Johnson, R.L. and Stewart, C.M. 2004. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Technologies 5: 135-149.
-
(2004)
Innovative Food Science and Emerging Technologies
, vol.5
, pp. 135-149
-
-
Bull, M.K.1
Zerdin, K.2
Howe, E.3
Goicoechea, D.4
Paramanandhan, P.5
Stockman, R.6
Sellahewa, J.7
Szabo, E.A.8
Johnson, R.L.9
Stewart, C.M.10
-
9
-
-
14544286688
-
-
Orono, Maine: University of Maine, MSc thesis
-
Canitez, N. 2002. Pasteurization of apple cider with UV irradiation. Orono, Maine: University of Maine, MSc thesis. Downloaded from http://www.library.umaine.edu/theses/pdf/CanitezN2002.pdf
-
(2002)
Pasteurization of apple cider with UV irradiation
-
-
Canitez, N.1
-
10
-
-
40849126876
-
A study of retention of sugars in the process of clarification of pineapple juice (Ananas comosus, L.Merril) by micro- and ultra-filtration
-
Carvalho, L.M.J.D., Castro, I.M.D. and Silva, C.A.B.D. 2008. A study of retention of sugars in the process of clarification of pineapple juice (Ananas comosus, L.Merril) by micro- and ultra-filtration. Journal of Food Engineering 87: 447-454.
-
(2008)
Journal of Food Engineering
, vol.87
, pp. 447-454
-
-
Carvalho, L.M.J.D.1
Castro, I.M.D.2
Silva, C.A.B.D.3
-
11
-
-
0036054884
-
Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage
-
Choi, M.H., Kim, G.H. and Lee, H.S. 2002. Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage. Food Research International 35(8): 753-759.
-
(2002)
Food Research International
, vol.35
, Issue.8
, pp. 753-759
-
-
Choi, M.H.1
Kim, G.H.2
Lee, H.S.3
-
12
-
-
34548416099
-
Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice
-
Cortes, C., Esteve, M.J. and Frigola, A. 2008. Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. Food Control 19: 151-158.
-
(2008)
Food Control
, vol.19
, pp. 151-158
-
-
Cortes, C.1
Esteve, M.J.2
Frigola, A.3
-
13
-
-
17144474622
-
Plant L-ascorbic: chemistry, function, metabolism, bioavailable and effects of processing
-
Davey, M.W., Van Montagu, M., Inze, D., Sanmartin, M., Kanellis, A., Smimoff, N., Benzie, L.J.J., Strain, J.J., Favell, D. and Fletcher, J. 2000. Plant L-ascorbic: chemistry, function, metabolism, bioavailable and effects of processing. Journal of the Science of Food and Agriculture 80(7): 825-860.
-
(2000)
Journal of the Science of Food and Agriculture
, vol.80
, Issue.7
, pp. 825-860
-
-
Davey, M.W.1
Van Montagu, M.2
Inze, D.3
Sanmartin, M.4
Kanellis, A.5
Smimoff, N.6
Benzie, L.J.J.7
Strain, J.J.8
Favell, D.9
Fletcher, J.10
-
14
-
-
0142074734
-
Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage
-
Del Caro, A., Piga, A., Vacca, V. and Agabbio, M. 2004. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chemistry 84: 99-105.
-
(2004)
Food Chemistry
, vol.84
, pp. 99-105
-
-
Del Caro, A.1
Piga, A.2
Vacca, V.3
Agabbio, M.4
-
15
-
-
75449108853
-
Soft drinks
-
Downes, F.P and Ito, K. (Eds). Washington, D.C., USA: American Public Health Association
-
Digiacomo, R. and Gallagher, P. 1959. Soft drinks. In Downes, F.P and Ito, K. (Eds). Compedium of methods for the microbiological examination of foods, p. 569-571. Washington, D.C., USA: American Public Health Association.
-
(1959)
Compedium of methods for the microbiological examination of foods
, pp. 569-571
-
-
Digiacomo, R.1
Gallagher, P.2
-
16
-
-
14544293628
-
UV inactivation of E. coli 0157:H7 in apple cider: quality, sensory and shelf life analysis
-
DOI: 10.1111/j.1745-4549.2004.23062.x
-
Donahue, D.W., Canitez, N. and Bushway, A.A. 2005. UV inactivation of E. coli 0157:H7 in apple cider: quality, sensory and shelf life analysis. Journal of Food Processing and Preservation 28(5): 368-387. DOI: 10.1111/j.1745-4549.2004.23062.x
-
(2005)
Journal of Food Processing and Preservation
, vol.28
, Issue.5
, pp. 368-387
-
-
Donahue, D.W.1
Canitez, N.2
Bushway, A.A.3
-
17
-
-
34047172569
-
Refrigerated fruit juices: quality and safety issues
-
Taylor, S.L. (Ed). USA: Elsevier Inc. DOI:10.1016/S1043-4526(06)530003-0
-
Esteve, M.J. and Frigola, A. 2007. Refrigerated fruit juices: quality and safety issues. In Taylor, S.L. (Ed). Advances in food and nutrition research, p. 104-132. USA: Elsevier Inc. DOI: 10.1016/S1043-4526(06)530003-0
-
(2007)
Advances in food and nutrition research
, pp. 104-132
-
-
Esteve, M.J.1
and Frigola, A.2
-
18
-
-
21244502839
-
Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices
-
Esteve, M..J., Frigola, A., Rodrigo, C. and Rodrigo, D. 2005. Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices. Food and Chemical Toxiology 43: 1413-1422.
-
(2005)
Food and Chemical Toxiology
, vol.43
, pp. 1413-1422
-
-
Esteve, M..J.1
Frigola, A.2
Rodrigo, C.3
Rodrigo, D.4
-
19
-
-
77956871303
-
Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties
-
Flaguera, V., Pagan, J. and Ibarz, A. 2011. Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties. Food Science and Technology 44: 115-119.
-
(2011)
Food Science and Technology
, vol.44
, pp. 115-119
-
-
Flaguera, V.1
Pagan, J.2
Ibarz, A.3
-
20
-
-
55149108522
-
Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments
-
Gabriel, A.A. and Nakano, H. 2009. Inactivation of Salmonella, E.coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments. Food Control 20: 443-446.
-
(2009)
Food Control
, vol.20
, pp. 443-446
-
-
Gabriel, A.A.1
Nakano, H.2
-
21
-
-
0031423687
-
Color and cloud stabilization in cloudy apple juice by steam heating during crushing
-
Genovese, D.B., Elustondo, M.P. and Lozano, J.E. 1997. Color and cloud stabilization in cloudy apple juice by steam heating during crushing. Journal of Food Science 62: 1171-175.
-
(1997)
Journal of Food Science
, vol.62
, pp. 1171-1175
-
-
Genovese, D.B.1
Elustondo, M.P.2
Lozano, J.E.3
-
23
-
-
33244491224
-
Inactivation of Saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light
-
Guerrero-Beltran, J.A. and Barbosa-Canovas, G.V. 2006. Inactivation of Saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light. Journal of Food Protection 69(2): 362-368.
-
(2006)
Journal of Food Protection
, vol.69
, Issue.2
, pp. 362-368
-
-
Guerrero-Beltran, J.A.1
Barbosa-Canovas, G.V.2
-
25
-
-
44149108967
-
Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice
-
Keyser, M., Muller, I.A., Cilliers, F.P., Nel, W. and Gouws, P.A. 2008. Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice. Innovative Food Science and Emerging Technology 9: 348-354.
-
(2008)
Innovative Food Science and Emerging Technology
, vol.9
, pp. 348-354
-
-
Keyser, M.1
Muller, I.A.2
Cilliers, F.P.3
Nel, W.4
Gouws, P.A.5
-
26
-
-
0000407520
-
An improved method to determine nonenzymic browning in citrus juice
-
Klim, M. and Nagy, S. 1988. An improved method to determine nonenzymic browning in citrus juice. Journal of Agricultural and Food Chemistry 36(6): 1271-1274.
-
(1988)
Journal of Agricultural and Food Chemistry
, vol.36
, Issue.6
, pp. 1271-1274
-
-
Klim, M.1
Nagy, S.2
-
27
-
-
33846782759
-
Effect of storage on the content of polyphenols, vitamin c and the antioxidant activity of orange juices
-
Klimczak, I., Malecka, M., Szlachta, M. and Gliszcynska, A. 2007. Effect of storage on the content of polyphenols, vitamin c and the antioxidant activity of orange juices. Journal of Food Composition and Analysis 20: 313-322.
-
(2007)
Journal of Food Composition and Analysis
, vol.20
, pp. 313-322
-
-
Klimczak, I.1
Malecka, M.2
Szlachta, M.3
Gliszcynska, A.4
-
28
-
-
2942587389
-
Ultraviolet disinfection of juice products in laminar and turbulent flow reactors
-
Koutchma, T., Keller, S., Chirtel. and Parisi, B. 2004. Ultraviolet disinfection of juice products in laminar and turbulent flow reactors. Innovative Food Science and Emerging Technology 5: 179-289.
-
(2004)
Innovative Food Science and Emerging Technology
, vol.5
, pp. 179-289
-
-
Koutchma, T.1
Keller, S.2
Chirtel3
Parisi, B.4
-
29
-
-
0041491352
-
The effect of content of apple juice biopolymers on the concentration by membrane distillation
-
Lukanin, O.S., Gunko, S.M., Bryk, M.T. and Nigmatullin, R.R. 2003. The effect of content of apple juice biopolymers on the concentration by membrane distillation. Journal of Food Engineering 60: 275-280.
-
(2003)
Journal of Food Engineering
, vol.60
, pp. 275-280
-
-
Lukanin, O.S.1
Gunko, S.M.2
Bryk, M.T.3
Nigmatullin, R.R.4
-
30
-
-
84864802989
-
Microorganisms in noncitrus juices
-
Chichester, C.O. (Ed). New York: Academic Press
-
Luthi, H. 1959. Microorganisms in noncitrus juices. In Chichester, C.O. (Ed). Advances in food research, p. 215-285. New York: Academic Press.
-
(1959)
Advances in food research
, pp. 215-285
-
-
Luthi, H.1
-
32
-
-
0000582157
-
Development of non thermal processes for food preservation
-
Mertens, B. and Knorr, D. 1992. Development of non thermal processes for food preservation. Food Technology 46(5): 124-133.
-
(1992)
Food Technology
, vol.46
, Issue.5
, pp. 124-133
-
-
Mertens, B.1
Knorr, D.2
-
34
-
-
34248993024
-
Apple juice
-
Nelson, P.E. and Tressler, D.K. (Eds). USA: AVI Publishing Co., Inc
-
Moyer, J.C. and Aitken, H.C. 1980. Apple juice. In Nelson, P.E. and Tressler, D.K. (Eds). Fruit and vegetable juice processing, p. 212-267. USA: AVI Publishing Co., Inc.
-
(1980)
Fruit and vegetable juice processing
, pp. 212-267
-
-
Moyer, J.C.1
Aitken, H.C.2
-
35
-
-
34648846706
-
Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice
-
Noci, F., Riener, J., Walking-Ribeiro, M., Cronin, D.A., Morgan, D.J. and Lyng, J.G. 2008. Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice. Journal of Food Engineering 85: 141-146.
-
(2008)
Journal of Food Engineering
, vol.85
, pp. 141-146
-
-
Noci, F.1
Riener, J.2
Walking-Ribeiro, M.3
Cronin, D.A.4
Morgan, D.J.5
Lyng, J.G.6
-
36
-
-
43849087491
-
Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments
-
Odriozola-Serrano, I., Soliva-Fortuny, R. and Martin-Belloso, O. 2008. Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innovative Food Science and Emerging Technologies 9: 272-279.
-
(2008)
Innovative Food Science and Emerging Technologies
, vol.9
, pp. 272-279
-
-
Odriozola-Serrano, I.1
Soliva-Fortuny, R.2
Martin-Belloso, O.3
-
37
-
-
77953916820
-
Ultraviolet treatment of orange juice to inactivate E. coli 0157: H7 as affected by native microflora
-
DOI: 10.1007/s11947-009-0194-y
-
Oteiza, J.M., Giannuzzi, L. and Zaritzky, N. 2010. Ultraviolet treatment of orange juice to inactivate E. coli 0157: H7 as affected by native microflora. Food Bioprocess Technology 3: 603-614. DOI: 10.1007/s11947-009-0194-y.
-
(2010)
Food Bioprocess Technology
, vol.3
, pp. 603-614
-
-
Oteiza, J.M.1
Giannuzzi, L.2
Zaritzky, N.3
-
38
-
-
57749094727
-
Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees
-
Patras, A., Brunton, N., Pieve, S.D., Butler, F. and Downey, G. 2009. Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees. Innovative Food Science and Emerging Technologies 10: 16-22.
-
(2009)
Innovative Food Science and Emerging Technologies
, vol.10
, pp. 16-22
-
-
Patras, A.1
Brunton, N.2
Pieve, S.D.3
Butler, F.4
Downey, G.5
-
39
-
-
33746134778
-
Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization
-
Plaza, L., Sanchez-Moreno, C., Elez-Martinez, P., Ancos, B., Martin-Belloso, O. and Cano, M.P. 2006. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. European Food Research Technology 223: 487-493.
-
(2006)
European Food Research Technology
, vol.223
, pp. 487-493
-
-
Plaza, L.1
Sanchez-Moreno, C.2
Elez-Martinez, P.3
Ancos, B.4
Martin-Belloso, O.5
Cano, M.P.6
-
40
-
-
33745203262
-
Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice
-
Rivas, A., Rodrigo, D., Martinez, A., Barbosa-Canovas, G.V. and Rodrigo, M. 2006. Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice. Food Science and Technology 39: 1163-1170.
-
(2006)
Food Science and Technology
, vol.39
, pp. 1163-1170
-
-
Rivas, A.1
Rodrigo, D.2
Martinez, A.3
Barbosa-Canovas, G.V.4
Rodrigo, M.5
-
42
-
-
33646584224
-
Nutritional characterization of commercial traditional pasteurized tomato juices: Carotenoids, vitamin C and radical scavenging capacity
-
Sanchez-Moreno, C., Plaza, L., De Ancos, B. and Cano, M.P. 2006. Nutritional characterization of commercial traditional pasteurized tomato juices: Carotenoids, vitamin C and radical scavenging capacity. Food Chemistry 98: 749-756.
-
(2006)
Food Chemistry
, vol.98
, pp. 749-756
-
-
Sanchez-Moreno, C.1
Plaza, L.2
De Ancos, B.3
Cano, M.P.4
-
43
-
-
68749087712
-
Enzyme inactivation on apple juice treated by ultrapasteurization and pulsed electric fields technology
-
Sanchez-Vega, R., Mujica-Paz, H., Marquez-Melendez, R., Ngadi, M.O. and Ortega-Rivas, E. 2009. Enzyme inactivation on apple juice treated by ultrapasteurization and pulsed electric fields technology. Journal of Food Processing and Preservation 33: 486-499.
-
(2009)
Journal of Food Processing and Preservation
, vol.33
, pp. 486-499
-
-
Sanchez-Vega, R.1
Mujica-Paz, H.2
Marquez-Melendez, R.3
Ngadi, M.O.4
Ortega-Rivas, E.5
-
44
-
-
0034489776
-
Ultraviolet light, Journal of Food Science
-
Sastry, S.K., Datta, A.K. and Worobo, R.W. 2000. Ultraviolet light. Journal of Food Science, Supplement 65(12): 90-92.
-
(2000)
Supplement
, vol.65
, Issue.12
, pp. 90-92
-
-
Sastry, S.K.1
Datta, A.K.2
Worobo, R.W.3
-
45
-
-
0005988680
-
Shelf life and aging of citrus juice, juice drinks and related soft drinks
-
Redd, J.B., Shaw Ir, P.E., Hendrix, C.M. and Hendrix, D.L. (Eds). Florida, Auburndale: Agscience
-
Shaw, P.E. 1992. Shelf life and aging of citrus juice, juice drinks and related soft drinks. In Redd, J.B., Shaw Ir, P.E., Hendrix, C.M. and Hendrix, D.L. (Eds). Quality control manual for citrus processing, p. 173-199. Florida, Auburndale: Agscience.
-
(1992)
Quality control manual for citrus processing
, pp. 173-199
-
-
Shaw, P.E.1
-
46
-
-
0023505723
-
Effect of different preservative treatments on the microbial population of Nigerian orange juice
-
Sodeko, O.O., Izuagbe, Y.S. and Ukhun, M.E. 1987. Effect of different preservative treatments on the microbial population of Nigerian orange juice. Microbios 51: 133-143.
-
(1987)
Microbios
, vol.51
, pp. 133-143
-
-
Sodeko, O.O.1
Izuagbe, Y.S.2
Ukhun, M.E.3
-
47
-
-
0038272875
-
Microbiology and preservation
-
Downing, D.L. (Ed). New York: Van Nostrand Reinhold
-
Swanson, K.M.J. 1989. Microbiology and preservation. In Downing, D.L. (Ed). Processed apple product, p. 343-363. New York: Van Nostrand Reinhold.
-
(1989)
Processed apple product
, pp. 343-363
-
-
Swanson, K.M.J.1
-
48
-
-
26844481172
-
Inactivation of food spoilage and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure
-
Tahiri, L., Makhlouf, J., Paquin, P. and Fliss, I. 2006. Inactivation of food spoilage and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure. Food Research International 39: 98-105.
-
(2006)
Food Research International
, vol.39
, pp. 98-105
-
-
Tahiri, L.1
Makhlouf, J.2
Paquin, P.3
Fliss, I.4
-
49
-
-
0038333640
-
Storage quality of pasteurized and UV treated apple cider
-
Tandon, K., Worobo, R.W., Churey, J.J. and Padilla-Zakour, O.I. 2003. Storage quality of pasteurized and UV treated apple cider. Journal of Food Processing and Preservation 27: 21-35.
-
(2003)
Journal of Food Processing and Preservation
, vol.27
, pp. 21-35
-
-
Tandon, K.1
Worobo, R.W.2
Churey, J.J.3
Padilla-Zakour, O.I.4
-
50
-
-
35448993205
-
Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit
-
Tavarini, S., Innocenti, E.D., Remorini, D., Massai, R. and Guidi, L. 2008. Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit. Food Chemistry 107, 282-288.
-
(2008)
Food Chemistry
, vol.107
, pp. 282-288
-
-
Tavarini, S.1
Innocenti, E.D.2
Remorini, D.3
Massai, R.4
Guidi, L.5
-
51
-
-
33646088116
-
Moulds and yeasts in fruit salads and fruit juices
-
Tournas, V.H., Heeres, J. and Burgess, L. 2006. Moulds and yeasts in fruit salads and fruit juices. Food Microbiology 23: 684-688.
-
(2006)
Food Microbiology
, vol.23
, pp. 684-688
-
-
Tournas, V.H.1
Heeres, J.2
Burgess, L.3
-
53
-
-
84864814696
-
Microbiology of fruit juice and beverages
-
Foster, T. and Vasavada, P.C. (Eds). USA: CRC Press
-
Vasavada, P.C. 2003. Microbiology of fruit juice and beverages. In Foster, T. and Vasavada, P.C. (Eds). Beverage quality and safety, p. 95-123. USA: CRC Press.
-
(2003)
Beverage quality and safety
, pp. 95-123
-
-
Vasavada, P.C.1
-
54
-
-
0038272874
-
Non-thermal alternative processing technologies for the control of spoilage bacteria in fruit juices and fruit based drinks
-
46-47
-
Vasavada, P.C. and Heperken, D. 2002. Non-thermal alternative processing technologies for the control of spoilage bacteria in fruit juices and fruit based drinks. Food Safety Magazine 8(1)8: 10-13, 46-47.
-
(2002)
Food Safety Magazine
, vol.8
, Issue.1-8
, pp. 10-13
-
-
Vasavada, P.C.1
Heperken, D.2
-
55
-
-
46049089975
-
Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields
-
Walking-Ribeiro, M., Noci, F., Cronin, D.A., Riener, J., Lyng, J.G. and Morgan, D.J. 2008. Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields. Journal of Food Engineering 89: 267-273.
-
(2008)
Journal of Food Engineering
, vol.89
, pp. 267-273
-
-
Walking-Ribeiro, M.1
Noci, F.2
Cronin, D.A.3
Riener, J.4
Lyng, J.G.5
Morgan, D.J.6
-
56
-
-
0033789890
-
Effect of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization
-
Yeom, H.W., Streaker, C.B., Zhang, Q.H. and Min, D.B. 2000. Effect of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. Journal of Agricultural and Food Chemistry 48: 4597-4605.
-
(2000)
Journal of Agricultural and Food Chemistry
, vol.48
, pp. 4597-4605
-
-
Yeom, H.W.1
Streaker, C.B.2
Zhang, Q.H.3
Min, D.B.4
|