Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms

International Journal of Food Microbiology

Volumn 173, Issue , 2014, Pages 105-111

  Timmermans, R A H ^a   Nierop Groot, M N ^a   Nederhoff, A L ^a   van Boekel, M A J S ^a   Matser, A M ^a   Mastwijk, H C ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fruit juice; Inactivation kinetics; Pulsed electric field (PEF); Weibull

Indexed keywords

APPLE JUICE; ARTICLE; BACTERIAL INACTIVATION; BACTERIAL KINETICS; BACTERIAL PHENOMENA AND FUNCTIONS; BACTERIAL SURVIVAL; CONTROLLED STUDY; ELECTRIC CONDUCTIVITY; ESCHERICHIA COLI; FOOD PROCESSING; FOOD SPOILAGE; FRUIT JUICE; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; MEMBRANE POTENTIAL; NONHUMAN; ORANGE JUICE; PH; PHASE TRANSITION; PULSED ELECTRIC FIELD; SACCHAROMYCES CEREVISIAE; SALMONELLA; SURVIVAL RATE; TEMPERATURE; WATERMELON JUICE;

FRUIT JUICE; INACTIVATION KINETICS; PULSED ELECTRIC FIELD (PEF); WEIBULL;

BACTERIA; BACTERIAL PHYSIOLOGICAL PHENOMENA; BEVERAGES; ESCHERICHIA COLI; FRUIT; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; MODELS, BIOLOGICAL; SACCHAROMYCES CEREVISIAE; SALMONELLA; SURVIVAL ANALYSIS; TEMPERATURE;

EID: 84892448920     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.12.022     Document Type: Article

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