Inactivation of spoilage yeasts in apple juice by UV-C light and in combination with mild heat

Innovative Food Science and Emerging Technologies

Volumn 32, Issue , 2015, Pages 146-155

  Gouma, Maria ^a   Gayán, Elisa ^a   Raso, Javier ^a,b   Condón, Santiago ^a,b   Álvarez, Ignacio ^a,b  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Apple juice; Mild heat treatments; Pasteurization; UV C light; Yeast

Indexed keywords

BACTERIA; CLARIFICATION; FRUIT JUICES; FRUITS; PASTEURIZATION; ULTRAVIOLET RADIATION; YEAST;

APPLE JUICE; HEAT PASTEURIZATION; LOWER TEMPERATURES; PATHOGENIC BACTERIUM; SACCHAROMYCES BAYANUS; SPOILAGE MICROORGANISMS; SYNERGISTIC EFFECT; UV-C LIGHTS;

SPOILAGE;

EID: 84952328881     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.09.008     Document Type: Article

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