Phase transitions during high pressure treatment of frozen carrot juice and influence on Escherichia coli inactivation-Reference-Cited by-同舟云学术

Phase transitions during high pressure treatment of frozen carrot juice and influence on Escherichia coli inactivation

Published:2017-06 Issue: Volume:79 Page:119-125
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Zhu Songming,Wang Chunfang,Ramaswamy Hosahalli S.,Yu Yong

Funder

Natural Science Foundation of Zhejiang Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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3. Effect of high-pressure treatment on survival of Escherichia coli O157:H7 population in tomato juice;Bari;Journal of Food Agriculture & Environment,2007

4. Pulsed high pressure inactivation of pectin methyl esterase in single strength and concentrated orange juices;Basak;Canadian Biosystems Engineering,2001

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