Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments

Food Science and Technology International

Volumn 22, Issue 5, 2016, Pages 389-398

  Chueca, Beatriz ^a   Ramírez, Nayeli ^b   Arvizu Medrano, Sofía M ^b   García Gonzalo, Diego ^a   Pagán, Rafael ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

Author keywords

fruit juices; lactic acid bacteria; nonthermal preservation technologies; thermal processing; Yeasts

Indexed keywords

BACTERIA; ELECTRIC FIELDS; FRUIT JUICES; FRUITS; HEAT RESISTANCE; LACTIC ACID; MICROORGANISMS; MONOTERPENES; THERMAL PROCESSING (FOODS); YEAST;

COMBINED TREATMENT; HEAT RESISTANT; LACTIC ACID BACTERIA; NON-THERMAL PRESERVATIONS; PHYSICAL TREATMENTS; PULSED ELECTRIC FIELD; RESISTANT STRAINS; SACCHAROMYCES;

ESSENTIAL OILS;

ANTIINFECTIVE AGENT; CARVACROL; CITRAL; CYCLOHEXENE DERIVATIVE; ESSENTIAL OIL; LIMONENE; TERPENE;

ELECTRICITY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; FRUIT AND VEGETABLE JUICE; HEAT; LEUCONOSTOC; MALUS; MICROBIOLOGY; PROCEDURES; SACCHAROMYCES;

ANTI-INFECTIVE AGENTS; CYCLOHEXENES; ELECTRICITY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; FRUIT AND VEGETABLE JUICES; HOT TEMPERATURE; LEUCONOSTOC; MALUS; MONOTERPENES; OILS, VOLATILE; SACCHAROMYCES; TERPENES;

EID: 84975049807     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013215606832     Document Type: Article

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