Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice
Synergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detect...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 8 vom: 13. Dez., Seite 668-680 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2017
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article E. coli O157:H7 Pulsed electric field S. aureus inactivation kinetics multiple (non-) linear regression pomegranate juice Anthocyanins Ascorbic Acid PQ6CK8PD0R |
| Online verfügbar |
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