Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice-Reference-Cited by-同舟云学术

Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice

Published:2010-04-12 Issue:5 Volume:45 Page:899-905
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Altuntas Julide,Evrendilek Gulsun Akdemir,Sangun Mustafa Kemal,Zhang Howard Q.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02213.x/fullpdf

Reference19 articles.

1. Akdag , E. Budakoglu , E. 2009 Türkiye meyve suyu endüstrisi-istatistiki değerlendirme http://www.meyed.org.tr/content/files/istatistikler/2008.pdf

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

3. Rheological properties of sour-cherry juice and concentrate;Belibagli;International Journal of Food Science and Technology,2007

4. Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars;Bonerz;European Food Research and Technology,2007

5. Study of pulsed electric field treated citrus juices;Cserhalmi;Innovative Food Science and Emerging Technologies,2006

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