The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice-Reference-Cited by-同舟云学术

The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice

Published:2011-04 Issue:2 Volume:12 Page:118-123
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

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

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference22 articles.

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

4. Pulsed white light food processing;Dunn;Cereal Foods World,1997

5. Microbial and enzymatic changes in fruit juice induced by high-intensity pulsed electric fields;Espachs-Barroso;Food Reviews International,2003

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