Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication-Reference-Cited by-同舟云学术

Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication

Published:2012-01 Issue:1 Volume:45 Page:299-305
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Muñoz Arantxa,Caminiti Irene M.,Palgan Izabela,Pataro Gianpiero,Noci Francesco,Morgan Desmond J.,Cronin Denis A.,Whyte Paul,Ferrari Giovanna,Lyng James G.

Funder

Department of Agriculture, Fisheries and Food, Ireland

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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2. Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend;Caminiti;Food Chemistry,2011

3. The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (PL) on Escherichia coli inactivation and quality attributes in apple juice;Caminiti;Innovative Food Science & Emerging Technologies,2011

4. Relative survival of Escherichia coli and Salmonella typhimurium in a tropical estuary;Chandran;Water Research,2005

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

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