Microbial inactivation and physicochemical properties of ultrasound processed pomegranate juice

Journal of Food Protection

Volumn 78, Issue 3, 2015, Pages 531-539

  Pala, Çiʇdem Uysal ^a   Zorba, Nükhet Nilüfer Demirel ^a   Özcan, Gulçin ^b  

^a Faculty of Engineering   (Turkey)

^b ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; LYTHRACEAE; SACCHAROMYCES CEREVISIAE;

ANTHOCYANIN; PHENOL DERIVATIVE;

ANALYSIS; BACTERIAL COUNT; BEVERAGE; CHEMISTRY; COLOR; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FOOD; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FRUIT; LYTHRACEAE; MICROBIAL VIABILITY; MICROBIOLOGY; PH; PHYSIOLOGY; PROCEDURES; SACCHAROMYCES CEREVISIAE; ULTRASOUND;

ANTHOCYANINS; BEVERAGES; COLONY COUNT, MICROBIAL; COLOR; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FOOD; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUIT; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; PHENOLS; PUNICACEAE; SACCHAROMYCES CEREVISIAE; ULTRASONICS;

EID: 84923812930     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-290     Document Type: Article

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