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

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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:	Ferrario, M., Alzamora, S.M., Guerrero, S.
Formato:	JOUR
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:	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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