UV-C Irradiation of Freshly Squeezed Grape Juice and Modeling Inactivation Kinetics-Reference-Cited by-同舟云学术

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UV-C Irradiation of Freshly Squeezed Grape Juice and Modeling Inactivation Kinetics

Published:2014-05-14 Issue:4 Volume:37 Page:438-449
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Unluturk Sevcan¹,Atilgan Mehmet R.¹

Affiliation:

1. Department of Food Engineering; Izmir Institute of Technology; Urla Izmir 35430 Turkey

Funder

Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12099/fullpdf

Reference42 articles.

1. Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach;Antonelli;Food Chem.,2004

2. Modeling the inactivation of Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from exposure to ozone or pulsed UV-light;Bialka;J. Food Eng.,2008

3. Standardization of methods for fluence (UV dose) determination in bench-scale UV experiments;Bolton;J. Environ. Eng.,2003

4. Modeling inactivation kinetics of food borne pathogens at a constant temperature;Buzrul;LWT - Food Sci. Technol.,2007

5. Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures;Buzrul;Food Res. Int.,2005

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