Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage-Reference-Cited by-同舟云学术

Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage

Published:2021-02-28 Issue:5 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Kernou Ourdia‐Nouara¹,Belbahi Amine¹²^ORCID,Amir Akila¹,Bedjaoui Kenza¹,Kerdouche Kamelia¹,Dairi Sofiane¹³,Aoun Omar¹²,Madani Khodir⁴

Affiliation:

1. Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria

2. Department of Microbiology and Biochemistry, Faculty of Sciences University of M' Sila M' Sila Algeria

3. Département de Microbiologie Appliquée et Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie Université de Jijel Jijel Algeria

4. Centre de recherche en technologie agro‐alimentaire Route de targua‐ouzemour Bejaia Algeria

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13664

Reference53 articles.

1. The effects of orange juice clarification on the physiology of Escherichia coli; growth-based and flow cytometric analysis

2. Modeling the impact of high temperatures on microalgal viability and photosynthetic activity

3. Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing

4. Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree

5. Sonication improves kasturi lime (Citrus microcarpa) juice quality

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