The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

Comprehensive Reviews in Food Science and Food Safety

Volumn 17, Issue 2, 2018, Pages 437-457

  Roobab, Ume ^a   Aadil, Rana Muhammad ^a   Madni, Ghulam Muhammad ^a   Bekhit, Alaa El Din ^b  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

HPP; juice; microorganism inactivation; nonthermal treatment; PEF; sonication

Indexed keywords

ELECTRIC FIELDS; FLAVOR COMPOUNDS; FOOD SAFETY; HEAT TREATMENT; HIGH PRESSURE EFFECTS; MICROORGANISMS; SONICATION;

HIGH PRESSURE PROCESSING; JUICE; MICROBIOLOGICAL GROWTH; MICROBIOLOGICAL QUALITY; NONTHERMAL TREATMENTS; NUTRITIONAL PROPERTIES; ORGANOLEPTIC PROPERTIES; PROCESSING TECHNOLOGIES;

THERMAL PROCESSING (FOODS);

EID: 85041171071     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12336     Document Type: Article

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