Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous‐flow UV‐Microwave system-Reference-Cited by-同舟云学术

Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous‐flow UV‐Microwave system

Published:2020-09-23 Issue:12 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Gómez‐Sánchez Diana Laura¹,Antonio‐Gutiérrez Oscar¹,López‐Díaz Andrea Selene¹,Palou Enrique¹,López‐Malo Aurelio¹^ORCID,Ramírez‐Corona Nelly¹^ORCID

Affiliation:

1. Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13565

Reference44 articles.

1. Fruit Juice Production Using Ultraviolet Pasteurization: A Review

2. Microwave Pasteurization and Sterilization of Foods

3. Enhancement of UVC-light treatment of tangerine and grapefruit juices through ultrasonic atomization

4. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree

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