Enhancement of UVC-light treatment of tangerine and grapefruit juices through ultrasonic atomization

Innovative Food Science and Emerging Technologies

Volumn 39, Issue , 2017, Pages 7-12

  Antonio Gutiérrez, Oscar ^a   López Malo, Aurelio ^a   Ramírez Corona, Nelly ^a   Palou, Enrique ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Fruit juices; S. cerevisiae; Short wave ultraviolet irradiation; Ultrasonic atomization

Indexed keywords

CITRUS FRUITS; FRUIT JUICES; IRRADIATION; LIGHTING; YEAST;

COMBINED TECHNOLOGY; MICROBIAL POPULATIONS; MINIMALLY PROCESSED; PHYSICOCHEMICAL PARAMETERS; S.CEREVISIAE; SHORT-WAVE ULTRAVIOLETS; ULTRASONIC ATOMIZATION; ULTRASONIC ATOMIZERS;

ATOMIZATION;

EID: 84994291482     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.10.019     Document Type: Article

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