Sonication in combination with heat and low pressure as an alternative pasteurization treatment-Effect on Escherichia coli K12 inactivation and quality of apple cider

Ultrasonics Sonochemistry

Volumn 20, Issue 4, 2013, Pages 1131-1138

  Lee, Hyoungill ^a   Kim, Hun ^a   Cadwallader, Keith R ^a   Feng, Hao ^a   Martin, Scoot E ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Apple cider; Aroma; Escherichia coli; Inactivation; Sonication

Indexed keywords

ALCOHOLIC BEVERAGES; DIGITAL STORAGE; ESCHERICHIA COLI; FRUITS; ODORS; PASTEURIZATION; SATURATED FATTY ACIDS; SONICATION;

APPLE CIDERS; AROMA; ESCHERICHIA COLI K-12; INACTIVATION; KEY AROMA COMPOUNDS; REFRIGERATION TEMPERATURES; THERMO SONICATIONS; TITRATABLE ACIDITY;

QUALITY CONTROL;

2 METHYLBUTYRIC ACID ETHYL ESTER; ACETIC ACID; BETA DAMASCENONE; BUTANOL; BUTYRIC ACID; FLAVORING AGENT; HEXANOIC ACID; HEXANOL; OCTANOIC ACID; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; CIDER; CONTROLLED STUDY; ESCHERICHIA COLI; FREEZING; HEAT; HYPOBARISM; NONHUMAN; PASTEURIZATION; PH; PRIORITY JOURNAL; TEMPERATURE; TURBIDITY; ULTRASOUND;

EID: 84874933350     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2013.01.003     Document Type: Article

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