Effects of ultrasonic treatments in orange juice processing
| Autor: | Nuria Martí, N. Recrosio, V. Lizama, Domingo Saura, N. Muñoz, Manuel Valero |
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| Jazyk: | angličtina |
| Rok vydání: | 2007 |
| Předmět: |
Orange juice
Food processing TECNOLOGIA DE ALIMENTOS business.industry Chemistry Limonin Pulp (paper) Ultrasound Hurdle technology engineering.material Bacterial growth Antimicrobial chemistry.chemical_compound engineering Citrus juice Ultrasonic sensor Food science business Food Science Non-thermal technologies |
| Zdroj: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| Popis: | [EN] The influence of ultrasound and conventional heating under different processing conditions on the inactivation and potential subsequent growth of micro-organisms in orange juice was investigated. Although a limited level of microbial inactivation ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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