Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices.
about
Review: Microbiological quality and safety of fruit juices--past, present and future perspectives.An evidence-based systematic review of cinnamon (Cinnamomum spp.) by the Natural Standard Research Collaboration.Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.Novel trends to revolutionize preservation and packaging of fruits/fruit products: microbiological and nanotechnological perspectives.Electroporation in food processing and biorefinery.Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications.Inactivation of Escherichia coli and Staphylococcus aureus by pulsed electric fields increases with higher bacterial population and with agitation of liquid medium.Enhanced Antimicrobial Activity Based on a Synergistic Combination of Sublethal Levels of Stresses Induced by UV-A Light and Organic Acids.Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonellain melons)Inactivation of Escherichia coli, Listeria monocytogenes, and Salmonella Enteritidis by Cymbopogon citratus D.C. Stapf. Essential Oil in Pineapple Juice.Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional PropertiesImproved antimicrobial potency through synergistic action of chitosan microparticles and low electric field.Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juiceQuantitative assessment of the shelf life of ozonated apple juiceChemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations
P2860
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P2860
Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh
2008年學術文章
@zh-hant
name
Combination of high-intensity ...... f melon and watermelon juices.
@en
Combination of high-intensity ...... f melon and watermelon juices.
@nl
type
label
Combination of high-intensity ...... f melon and watermelon juices.
@en
Combination of high-intensity ...... f melon and watermelon juices.
@nl
prefLabel
Combination of high-intensity ...... f melon and watermelon juices.
@en
Combination of high-intensity ...... f melon and watermelon juices.
@nl
P356
P1433
P1476
Combination of high-intensity ...... of melon and watermelon juices
@en
P2093
Jonathan Mosqueda-Melgar
Rosa M Raybaudi-Massilia
P304
P356
10.1016/J.FM.2008.01.002
P577
2008-01-20T00:00:00Z