Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound

The aim of this study was to evaluate the effect of ultrasound (US) (600W, 20kHz and 95.2μm wave amplitude; 10 or 30min at 20, 30 or 44±1°C) and pulsed light (PL) (Xenon l& 3 pulses/s; 0.1m distance; 2.4J/cm2-71.6J/cm2; initial temperature 2, 30, 44±1°C) on the inactivation of Alicyclobacill...

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Detalles Bibliográficos
Autores principales:	Alzamora, Stella Maris, Guerrero, Sandra
Publicado:	2015
Materias:	Fruit juices Hurdle technology Microbiological stability Pulsed light Ultrasound Malus x domestica bacterium beverage devices evaluation study food preservation growth, development and aging light Malus microbiology procedures radiation response ultrasound yeast Bacteria Beverages Food Preservation Light Ultrasonics Yeasts
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v46_n_p635_Ferrario http://hdl.handle.net/20.500.12110/paper_07400020_v46_n_p635_Ferrario
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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