Influence of processing parameters on the pulsed-light inactivation of Penicillium expansum in apple juice-Reference-Cited by-同舟云学术

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Influence of processing parameters on the pulsed-light inactivation of Penicillium expansum in apple juice

Published:2014-07 Issue: Volume:41 Page:27-31
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Maftei Nicoleta Aron,Ramos-Villarroel Ana Yndira,Nicolau Anca Ioana,Martín-Belloso Olga,Soliva-Fortuny Robert

Funder

University of Orient (Venezuela)

University of Lleida

ICREA Academia Award

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference28 articles.

1. Inactivation of food-borne enteropathogenic bacteria and spoilage fungi using pulsed-light;Anderson;IEEE Transactions on Plasma Science,2000

2. Pulsed light technology;Barbosa-Cánovas;Journal of Food Science,2000

3. Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage;Choi;Food Research International,2002

4. Study of pulsed electric field treated citrus juices;Cserhalmi;Innovative Food Science and Emerging Technologies,2006

5. Pulsed-light treatment of food and packaging;Dunn;Food Technology,1995

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