Effect of single and combined UV-C and ultra-high pressure homogenisation treatments on inactivation of Alicyclobacillus acidoterrestris spores in apple juice-Reference-Cited by-同舟云学术

Effect of single and combined UV-C and ultra-high pressure homogenisation treatments on inactivation of Alicyclobacillus acidoterrestris spores in apple juice

Published:2020-03 Issue: Volume:60 Page:102299
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Sauceda-Gálvez J.N.,Tió-Coma M.,Martinez-Garcia M.,Hernández-Herrero M.M.,Gervilla R.,Roig-Sagués A.X.

Funder

Spanish Ministry of Education and Science

CONACyT

INAPI

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference22 articles.

1. Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk;Amador-Espejo;Journal of Dairy Science,2014

2. UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices;Baysal;International Journal of Food Microbiology,2013

3. Alicyclobacillus spp. in the fruit juice industry: History, characteristics, and current isolation/detection procedures;Chang;Critical Reviews in Microbiology,2004

4. Technological aspects and potential applications of (ultra) high-pressure homogenisation;Dumay;Trends in Food Science and Technology,2013

5. UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology;Franz;Food Control,2009

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