Apricot nectar processing by pulsed electric fields

International Journal of Food Properties

Volumn 16, Issue 1, 2013, Pages 216-227

  Evrendilek, Gulsun Akdemir ^a,b   Altuntas, Julide ^b   Sangun, Mustafa Kemal ^b   Zhang, Howard Q ^c  

^a ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^b MUSTAFA KEMAL UNIVERSITY   (Turkey)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Apricot nectar; Food quality; Food spoilage fungi; Foodborne pathogens; Microbial inactivation; Pulsed electric fields

Indexed keywords

APRICOT NECTAR; FOOD QUALITY; FOOD SPOILAGE; FOOD-BORNE PATHOGENS; MICROBIAL INACTIVATION; PULSED ELECTRIC FIELD;

BACTERIA; ESCHERICHIA COLI; ORGANIC ACIDS; SPOILAGE; WEIBULL DISTRIBUTION; ASCORBIC ACID; ELECTRIC FIELDS; PATHOGENS;

ELECTRIC FIELDS; SPOILAGE;

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

EID: 84868648819     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.551307     Document Type: Article

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