Challenging a range of high pressure processing parameters to inactivate pathogens in orange juice-Reference-Cited by-同舟云学术

Challenging a range of high pressure processing parameters to inactivate pathogens in orange juice

Published:2020-10-01 Issue:4 Volume:40 Page:537-542
ISSN:0895-7959
Container-title:High Pressure Research
language:en
Short-container-title:High Pressure Research

Author:

Petrus Rodrigo Rodrigues¹^ORCID,Churey John Joseph²,Worobo Randy William²

Affiliation:

1. Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga, Brazil

2. College of Agriculture and Life Sciences, Cornell University, Geneva, NY, USA

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Informa UK Limited

Subject

Condensed Matter Physics

Link

https://www.tandfonline.com/doi/pdf/10.1080/08957959.2020.1830081

Reference9 articles.

1. Comparison of Different Washing Treatments for Reducing Pathogens on Orange Surfaces and for Preventing the Transfer of Bacterial Pathogens to Fresh-Squeezed Orange Juice

2. Fruit Juices

3. USFDA. (2004, Mar 3). Guidance for industry: juice HACCP hazards and controls guidance. 1st ed. http://fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Juice/ucm072557.htm.

4. Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice

5. Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment

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