Sonication in combination with heat and low pressure as an alternative pasteurization treatment – Effect on Escherichia coli K12 inactivation and quality of apple cider

Author:

Lee Hyoungill,Kim Hun,Cadwallader Keith R.,Feng Hao,Martin Scoot E.

Funder

USDA National Research Initiative

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference37 articles.

1. Center for Science in the Public Interest, Outbreak alert, 2012. Available from: (accessed 12.11.2012).

2. Hazard analysis and critical control (HACCP). Procedures for the safe and sanitary processing and importing of juice;U.S. Food and Drug Administration;Federal Register,2001

3. Ultrasound as a preservation technology;Mason,2003

4. Power ultrasound treatment on Listeria monocytogenes in apple cider;Baumann;J. Food Prot.,2005

5. Use of high-intensity ultrasound and UV-C light to inactivate some microorganisms in fruit juices;Char;Food Bioprocess Technol.,2010

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