Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice

Ultrasonics Sonochemistry

Volumn 37, Issue , 2017, Pages 251-259

  Zhu, Jinyan ^a,b   Wang, Yuehua ^a   Li, Xinghe ^a   Li, Bin ^a   Liu, Suwen ^a,c   Chang, Nan ^d   Jie, Ding ^e   Ning, Chong ^a   Gao, Haiyan ^f   Meng, Xianjun ^a  

^a SHENYANG AGRICULTURAL UNIVERSITY   (China)

^b Food Inspection Monitoring Center of Zhuanghe   (China)

^c HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^d Shenyang Product Quality Supervision and Inspection Institute   (China)

^e Research Center for Smart Tourism Technology Application and Innovation of Sichuan Tourism University   (China)

^f INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

Author keywords

Anthocyanin; Escherichia coli O157:H7; High pressure; Mild heat; PPO; Sonication

Indexed keywords

ANTHOCYANINS; POLYPHENYLENE OXIDES; RADIOACTIVITY LOGGING; SONICATION; ULTRASONICS;

ANTHOCYANIN CONTENT; ANTIOXIDANT COMPOUNDS; DIFFERENT TREATMENTS; ESCHERICHIA COLI O157:H7; HIGH PRESSURE; MILD HEATS; THERMO SONICATIONS; VACCINIUM CORYMBOSUM;

ESCHERICHIA COLI;

ANTHOCYANIN; CATECHOL OXIDASE;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL CELL; BLUEBERRY; CONTROLLED STUDY; ENZYME ACTIVITY; ESCHERICHIA COLI O157; FOOD PRESERVATION; FOOD PROCESSING; FOOD SAFETY; FRUIT JUICE; HEAT TREATMENT; NONHUMAN; PRESSURE; PRIORITY JOURNAL; SHELF LIFE; ULTRASOUND; ANALYSIS; BEVERAGE; CHEMISTRY; FOOD HANDLING; HEAT; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES; VACCINIUM;

ANTHOCYANINS; BEVERAGES; BLUEBERRY PLANTS; CATECHOL OXIDASE; ESCHERICHIA COLI O157; FOOD HANDLING; HOT TEMPERATURE; MICROBIAL VIABILITY; PRESSURE; SONICATION;

EID: 85009977112     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2017.01.017     Document Type: Article

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