Inactivation of Escherichia coli and Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1744-1753

  Dinçer, Cüneyt ^a   Topuz, Ayhan ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANINS; DIGITAL STORAGE; ESCHERICHIA COLI; LOW TEMPERATURE OPERATIONS; MEAN SQUARE ERROR; PASTEURIZATION; PLANTS (BOTANY); SONICATION; TEMPERATURE; TURBIDITY;

ACOUSTIC POWER DENSITY; ANTHOCYANIN CONTENT; ANTI-OXIDANT ACTIVITIES; CORRELATION COEFFICIENT; PHYSICOCHEMICAL PROPERTY; ROOT MEAN SQUARE ERRORS; SONICATION TREATMENT; ULTRASONIC TREATMENTS;

CLARIFICATION;

EID: 84953285723     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12406     Document Type: Article

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