Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae in orange juice processing

Innovative Food Science and Emerging Technologies

Volumn 32, Issue , 2015, Pages 110-115

  Samani, Bahram Hosseinzadeh ^a   Khoshtaghaza, Mohammad Hadi ^b   Lorigooini, Zahra ^c   Minaei, Saeid ^b   Zareiforoush, Hemad ^d  

^a SHAHREKORD UNIVERSITY   (Iran)

^b TARBIAT MODARES UNIVERSITY   (Iran)

^c SHAHREKORD UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^d UNIVERSITY OF GUILAN   (Iran)

Author keywords

Cavitations; Orange juice; Power; Saccharomyces cerevisiae; Temperature

Indexed keywords

CAVITATION; CITRUS FRUITS; ELECTRIC FIELDS; FOOD PROCESSING; FRUIT JUICES; HYDROSTATIC PRESSURE; MICROBIOLOGY; MICROORGANISMS; MICROWAVE GENERATION; MICROWAVES; PASTEURIZATION; SPOILAGE; TEMPERATURE; ULTRASONICS; YEAST;

HIGH HYDROSTATIC PRESSURE PROCESSING; INACTIVATION OF MICROORGANISMS; NON-ENZYMATIC BROWNING; OPTIMUM PROCESSING CONDITIONS; ORANGE JUICE; PATHOGENIC MICROORGANISMS; POWER; ULTRASONIC AND MICROWAVES;

THERMAL PROCESSING (FOODS);

EID: 84952631124     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.09.015     Document Type: Article

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