Microbial safety and shelf‐life of pulsed electric field processed nutritious juices and their potential for commercial production-Reference-Cited by-同舟云学术

Microbial safety and shelf‐life of pulsed electric field processed nutritious juices and their potential for commercial production

Published:2021-12-22 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Mendes‐Oliveira Gabriella¹,Jin Tony Z.²^ORCID,Campanella Osvaldo H.³

Affiliation:

1. U.S. Department of Agriculture Agricultural Research Service Beltsville Agricultural Research Center Beltsville Maryland USA

2. U.S. Department of Agriculture Agricultural Research Service Eastern Regional Research Center Pennsylvania USA

3. Department of Food Science and Technology The Ohio State University Columbus Ohio USA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16249

Reference34 articles.

1. THERMAL AND NONTHERMAL PROCESSING OF APPLE CIDER: STORAGE QUALITY UNDER EQUIVALENT PROCESS CONDITIONS

2. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

3. Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability

4. Danyluk M. D. Goodrich‐Schneider R. M. Schneider K. R. Harris L. J. &Worobo R. W.(2012).Outbreaks of Foodborne Disease Associated with Fruit and Vegetable Juices 1922–2010.https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline‐files/223883.pdf

5. DTI. (2019).Pulsed electric field applications.http://www.divtecs.com/data/File/papers/PDF/PEF%20Final.pdf

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