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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 ...
Strawberry polyphenols with antihypertensive and antioxidant activities as natural antifungal in strawberry-orange juice
(Elsevier Science, 2018)
Tucumán is the leading producer of strawberries in Argentinaand consumption of strawberry juice is high. The contaminatingmicrobiota that can be present in strawberry juice is mainly constitutedof yeasts extraordinarily ...
Behavior analysis of an orange juice evaporator using an industrial process simulator
(Universidade Tecnológica Federal do Paraná (UTFPR), 2012)
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 ...