Synergistic Effect of Orange Essential Oil or (+)-limonene with Heat Treatments to Inactivate Escherichia coli O157:H7 in Orange Juice at Lower Intensities while Maintaining Hedonic Acceptability

Food and Bioprocess Technology

Volumn 7, Issue 2, 2014, Pages 471-481

  Espina, Laura ^a   Condón, Santiago ^a   Pagán, Rafael ^a   García Gonzalo, Diego ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Combined treatments; Escherichia coli O157:H7; Essential oils; Limonene; Orange juice; Sensory evaluation

Indexed keywords

CITRUS FRUITS; ESSENTIAL OILS; FRUIT JUICES; HEAT TREATMENT; MONOTERPENES; PASTEURIZATION; SENSORY ANALYSIS;

COMBINED TREATMENT; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; HEATING TIME; LIMONENE; ORANGE JUICE; SENSORY ACCEPTANCE; SYNERGISTIC EFFECT;

ESCHERICHIA COLI;

EID: 84905570256     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1076-x     Document Type: Article

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