The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice

Author:

Bull Michelle K,Zerdin Katherine,Howe Effie,Goicoechea Dimitria,Paramanandhan Priscilla,Stockman Regine,Sellahewa Jay,Szabo Elizabeth A,Johnson Robert L,Stewart Cynthia M

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference58 articles.

1. Quality drives growth;Anonymous;Beverage Industry,2000

2. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens;Alpas;International Journal of Food Microbiology,2000

3. Response to high-pressure, low-temperature treatment in vegetables: determination of survival rates of microbial populations using flow cytometry and detection of peroxidase activity using confocal microscopy;Arroyo;Journal of Applied Microbiology,1999

4. Australian Department of Health and Ageing (1999) Salmonellosis outbreak, South Australia. Communicable Diseases Intelligence, 23(3), 73

5. Australia and New Zealand Food Authority (ANZFA) (2001). Australian Food Standards Code. Canberra: Australian Government Publishing Service

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