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Defining winery processing conditions for the decontamination of must and wine spoilage microbiota by Pulsed Electric Fields (PEF)

  • Published:2023-10 Issue: Volume:89 Page:103478
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Delso Carlota,Ospina Sebastián,Berzosa Alejandro,Raso Javier,Álvarez-Lanzarote Ignacio

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference44 articles.

1. Validating and comparing predictive models;Baranyi;International Journal of Food Microbiology,1999

2. Bacterial spoilage of wine and approaches to minimize it;Bartowsky;Letters in Applied Microbiology,2009

3. Nonthermal technologies for fruit and vegetable juices and beverages: Overview and advances;Bevilacqua;Comprehensive Reviews in Food Science and Food Safety,2018

4. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells;van Boekel;International Journal of Food Microbiology,2002

5. The Weibull model for microbial inactivation;Buzrul;Food Engineering Reviews,2022

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