Influence of pulsed electric field and heat treatment on Emblica officinalis juice inoculated with Zygosaccharomyces bailii-Reference-Cited by-同舟云学术

Influence of pulsed electric field and heat treatment on Emblica officinalis juice inoculated with Zygosaccharomyces bailii

Published:2015-07 Issue: Volume:95 Page:146-154
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Bansal Vasudha,Sharma Anupma,Ghanshyam C.,Singla M.L.,Kim Ki-Hyun

Funder

University Grants Commission

National Research Foundation

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

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3. Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae in relation to membrane permeabilization and subsequent leakage of intracellular compounds due to pulsed electric field processing;Aronsson;Int. J. Food Microbiol.,2005

4. Association of the Industry of Juices and Nectars of the European Economic Community Code of Practice for Evaluation of Fruit and Vegetable Juices;Association of the Industry of Juices and Nectars from Fruits and Vegetables (AIJN),1996

5. Flavor, color and vitamin C retention of pulsed electric field processed orange juice in different packaging materials;Ayhan;J. Agric. Food. Chem.,2001

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