Inactivation of Bacillus subtilis and quality assurance in Chinese bayberry (Myrica rubra) juice with ultrasound and mild heat

LWT

Volumn 108, Issue , 2019, Pages 113-119

  Li, Jiao ^a,b   Cheng, Huan ^a,b   Liao, Xinyu ^a,b   Liu, Donghong ^a,b   Xiang, Qisen ^c   Wang, Jun ^d   Chen, Shiguo ^a,b   Ye, Xingqian ^a,b   Ding, Tian ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b BEIJING HOSPITAL   (China)

^c ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

^d QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bacillus subtilis; Bayberry juice; Inactivation mechanisms; Quality analyses; Ultrasound and mild heat

Indexed keywords

ANTHOCYANINS; BACTERIOLOGY; FLOW CYTOMETRY; NUCLEIC ACIDS; PHYSICOCHEMICAL PROPERTIES; QUALITY ASSURANCE; ULTRASONICS;

BACILLUS SUBTILIS; BAYBERRY JUICES; DIFFERENT TREATMENTS; FLOW CYTOMETRY ANALYSIS; INACTIVATION MECHANISMS; LIGHT TRANSMITTANCE; MILD HEATS; SOLUBLE SOLIDS CONTENT;

THERMOACOUSTICS;

EID: 85063398168     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.03.061     Document Type: Article

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