Effects of combined pulsed electric fields and mild temperature pasteurization on microbial inactivation and physicochemical properties of cloudy red apple juice (Malus pumilaNiedzwetzkyana (Dieck))-Reference-Cited by-同舟云学术

Effects of combined pulsed electric fields and mild temperature pasteurization on microbial inactivation and physicochemical properties of cloudy red apple juice (Malus pumilaNiedzwetzkyana (Dieck))

Published:2017-05-11 Issue:4 Volume:37 Page:e12369
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Katiyo Wendy¹^ORCID,Yang Ruijin¹,Zhao Wei¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi China

Funder

Fundamental Research Funds for the Central Universities,

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12369/fullpdf

Reference34 articles.

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3. Inhibitory activities of cyanidin and its glycosides and synergistic effect with acarbose against intestinal α-glucosidase and pancreatic α -amylase;Akkarachiyasit;International Journal of Molecular Sciences,2010

4. Inactivation of microorganisms using pulsed electric fields: The influence of process parameters on Escherichia coli, Listeria innocua, Leuconostoc mesenteroides and Saccharomyces cerevisiae;Aronsson;Innovative Food Science and Emerging Technologies,2001

5. Flavonoid and chlorogenic acid levels in apple fruit: Characterization of variation;Awad;Scientia Horticulturae,2000

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