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Mathematical modeling of microbial growth in packaged refrigerated orange juice treated with chemical preservatives
(Wiley Blackwell Publishing, Inc, 2001-05)
Microbial flora of refrigerated orange juice was analyzed during storage at 10 8C and the effects of the following factors were discussed: 1) the previous washing process of the orange peel, 2) the different levels of the ...
Evaluation of mutagenicity associated with Escherichia coli inactivation in UV-treated orange juice
(Taylor & Francis, 2017-02)
UV radiation is an alternative technology for the elimination of pathogenic micro-organisms in liquid food. The objectives of this work were to investigate mutagenesis using the Ames test in : (1) fresh squeezed orange ...
Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice
(Springer, 2010-12)
The response of Listeria innocua (surrogate for Listeria monocytogenes) to combined treatments involving moderate temperatures (57 to 61 °C) and the addition of different levels of citral (0 to 75 ppm) was assessed to ...
Quality parameters of packaged refrigerated apple cubes in orange juice
(Elsevier Science, 2002-03)
The quality of apple cubes (Red Delicious and Granny Smith) maintained in pasteurised or fresh orange juice with sucrose and chemical preservatives: acidulants (citric and ascorbic acids) and potassium sorbate or sodium ...
Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment
(Elsevier Science, 2011-11)
Soy phosphatidylcholine-based liposomes were studied as vitamin transporters to be incorporated in orange juice, which is later subjected to pasteurization. These systems allowed the incorporation of vitamins E and C. ...
UV-C light inactivation of single and composite microbial populations in tangerine-orange juice blend: Evaluation of some physicochemical parameters
(Institution of Chemical Engineers, 2019-09)
This study was aimed at investigating the response of single Saccharomyces cerevisiae KE162 or composited with three cocktails in a turbid orange-tangerine juice blend processed by UV-C 1720 mJ/cm2, 20 °C). Additionally, ...
Response to Readers' Comments on Published Paper: "Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora" by Juan M. Oteiza, Leda Giannuzzi, Noemí- Zaritzky [Food and Bioprocess Technology 3-4 (2010) 603-614]: UV Irradiation Dose Corrections
(Springer, 2014-04)
In this paper, we described that for each assay, 5 ml of inoculated orange juice (with individual Escherichia coli O157:H7 strains or with the strain cocktail) was placed in sterile Petri dishes (9 cm in diameter) ...
Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract
(Elsevier, 2018-12-07)
Carrot-orange juice processed by UV-C (10.6 kJ/m 2 ) assisted with mild heat (H, 50 °C) and yerba mate addition (E) was obtained. UV-C/H + E treated juice was examined for native flora, polyphenol content (PC), total ...
QSPR analyses for aminograms in food: Citrus juices and concentrates
(Elsevier, 2010-12)
Dragon theoretical descriptors were derived for a set of optimised amino acid structures, with the purpose of establishing quantitative structure-property relationship (QSPR) models to predict aminograms for 100% natural ...
Cloning, Expression, Purification And Physical And Kinetic Characterization Of The Phosphoenolpyruvate Carboxylase From Orange (Citrus sinensis Osbeck var. Valencia) Fruit Juice Sacs
(Elsevier, 2010-11)
Phosphoenolpyruvate (PEP) carboxylase (PEPCase) from orange fruit juice sacs has been cloned and heterogously expressed in high yield. The purified recombinant enzyme displays properties typical of plant PEPCase, including ...