Pasteurization of Apple Juice Contaminated with Escherichia coli by a Combined UV–Mild Temperature Treatment-Reference-Cited by-同舟云学术

Pasteurization of Apple Juice Contaminated with Escherichia coli by a Combined UV–Mild Temperature Treatment

Published:2012-07-29 Issue:11 Volume:6 Page:3006-3016
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Gayán Elisa,Serrano María J.,Monfort Silvia,Álvarez Ignacio,Condón Santiago

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-012-0937-z.pdf

Reference62 articles.

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2. Alonzo, G. (2012). Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice. Food Control, 25(2), 425–432.

3. Álvarez, I., Mañas, P., Sala, F. J., & Condón, S. (2003). Inactivation of Salmonella enterica serovar enteritidis by ultrasonic waves under pressure at different water activities. Applied and Environmental Microbiology, 69(1), 668–672.

4. AOAC. (1990a). Acidity (as acid citric). Method 942.15B. Official methods of analysis of the Association of Official Analytical Chemists (15th ed.). Arlington: Association of Official Analytical Chemists.

5. AOAC. (1990b). Vitamin C (ascorbic acid). Method 967.21.Official methods of analysis of the Association of Official Analytical Chemists (15th ed.). Arlington: Association of Official Analytical Chemists.

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