Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound

Food and Bioprocess Technology

Volumn 7, Issue 8, 2014, Pages 2189-2197

  Bevilacqua, Antonio ^a   Speranza, Barbara ^a   Campaniello, Daniela ^a   Sinigaglia, Milena ^a   Corbo, Maria Rosaria ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Combined approach; Fruit juices; Ultrasound; Yeasts

Indexed keywords

FRUIT JUICES; FRUITS; ULTRASONIC APPLICATIONS; ULTRASONICS;

CHALLENGE TESTS; COMBINED APPROACH; EFFECT OF PULSE; PICHIA MEMBRANIFACIENS; PULSED ULTRASOUNDS; S.CEREVISIAE; SENSORY SCORES; WICKERHAMOMYCES ANOMALUS;

YEAST;

ANANAS COMOSUS; CANDIDA; CANDIDA NORVEGICA; CITRUS; FRAGARIA X ANANASSA; MALUS X DOMESTICA; PICHIA; PICHIA MEMBRANIFACIENS; SACCHAROMYCES CEREVISIAE; ZYGOSACCHAROMYCES BAILII; ZYGOSACCHAROMYCES ROUXII;

EID: 84903709857     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1178-5     Document Type: Article

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