Microbial and Enzymatic Changes in Fruit Juice Induced by High-Intensity Pulsed Electric Fields
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/FRI-120023479
Reference40 articles.
1. Food processing by pulsed electric fields. I. Physical aspects
2. Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk
3. Inactivation of Escherichia coli O157:H7 and Escherichia coli 8739 in Apple Juice by Pulsed Electric Fields
4. Microbial safety and shelf-life of apple juice and cider processed by bench and pilot scale PEF systems
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