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THERMAL PROCESSES AND THE EFFECT ON PRODUCT QUALITY
NONTHERMAL PRESERVATION METHODS
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40 Temp 5-log reduction activity ambient antimicrobial apple cider apple juice aseptic processing bacteria bacteriocins benzoate and sorbate Besser Busta calculated caused cell CFU/ml Chipley chlorine dioxide cider containing cider with 0.1 cider without additives Cloudiness color combination compared D-values decreased dissolved ozone effect electric field enzymes Escherichia coli Escherichia coli O157:H7 example factors Figure flavor Food Sci Food Technol FoodProt gaseous ozone heat resistance hemolytic uremic syndrome high pressure inactivation increased indicate irradiation lag-time liquid malic acid membrane method Microbial survival curves Microbiol microorganisms microwave heating non-thermal off-flavor ohmic heating organoleptic outbreaks Overall oxidation ozone ozone treatment packaging particles pasteurization pathogenic pectin potassium sorbate Pothakamury predicted preservatives proteins pulsed electric fields reactions retention Salmonella sensory showed significant significantly sodium benzoate Sofos sorbate and benzoate sorbic acid Splittstoesser spores sterilization storage Table temperature untreated cider vitamins