Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice

Innovative Food Science and Emerging Technologies

Volumn 34, Issue , 2016, Pages 214-224

  Ferrario, Mariana ^a   Guerrero, Sandra ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Color; Pulsed light; Sensory attributes; Sensory shelf life; Ultrasound; Weibull model

Indexed keywords

COLD STORAGE; COLOR; ESCHERICHIA COLI; FRUIT JUICES; FRUITS; SALMONELLA; ULTRASONICS; YEAST;

EMERGING TECHNOLOGIES; MICROBIOLOGICAL SAFETY; NUTRITIONAL PROPERTIES; PULSED LIGHT; SALMONELLA ENTERITIDIS; SENSORY ATTRIBUTES; SHELF LIFE; WEIBULL MODELS;

THERMAL PROCESSING (FOODS);

EID: 84961907167     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.02.002     Document Type: Article

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