Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice
Author:
Funder
CAPES-Brazil
Fundação para a Ciência e a Tecnologia
Fundo Social Europeu (FSE)
FCT - Fundação para a Ciência e a Tecnologia
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
1. Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide;Bae;International Journal Food Microbiology,2009
2. UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices;Baysal;International Journal Food Microbiology,2013
3. Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments;Bermudez-Aguirre;Journal of Food Engineering,2012
4. The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice;Caminiti;Food Bioprocess Technology,2012
5. Alicyclobacillus spp. in the fruit juice industry: History, characteristics, and current isolation/detection procedures;Chang;Critical Reviews in Microbiology,2004
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