Hydrodynamic Cavitation: Characterization of a Novel Design with Energy Considerations for the Inactivation ofSaccharomyces cerevisiaein Apple Juice-Reference-Cited by-同舟云学术

Hydrodynamic Cavitation: Characterization of a Novel Design with Energy Considerations for the Inactivation ofSaccharomyces cerevisiaein Apple Juice

Published:2008-08 Issue:6 Volume:73 Page:M298-M303
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Milly P.J.,Toledo R.T.,Kerr W.L.,Armstead D.

Publisher

Wiley

Subject

Food Science

Reference25 articles.

1. Selective release of invertase by hydrodynamic cavitation;Balasundaram;Biochem EngJ.,2001

2. Kinetics of microbial inactivation for alternative food processing technologies. Institute of Food Technologists;[CFSAN] Center for Food Safety and Applied Nutrition;J Food Sci (Suppl),2000

3. Inactivation of Saccharomyces cerevisiae and Bacillus cereus by pulsed electric fields technology;Cserhalmi;Innov Food Sci Emerg Technol,2002

Cited by 52 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Hydrodynamic cavitation as a promising technology for fresh produce-based beverages processing;Innovative Food Science & Emerging Technologies;2024-08

2. Enhancement of physicochemical stability and reduction in enzyme and microbial activity of apple juice by hydrodynamic cavitation processing;Journal of Agriculture and Food Research;2023-12

3. Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties;Journal of Agriculture and Food Research;2023-12

4. Recent progress and future perspectives on non-thermal apple juice processing techniques;Food Production, Processing and Nutrition;2023-05-05

5. The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review;Trends in Food Science & Technology;2023-04