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Effects of ultrasonic treatments in orange juice processing

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Effects of ultrasonic treatments in orange juice processing

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Valero, M.; Recrosio, N.; Saura, D.; Muñoz, N.; Martí, N.; Lizama Abad, V. (2007). Effects of ultrasonic treatments in orange juice processing. Journal of Food Engineering. 80(2):509-516. doi:10.1016/j.jfoodeng.2006.06.009

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Title: Effects of ultrasonic treatments in orange juice processing
Author: Valero, M. Recrosio, N. Saura, D. Muñoz, N. Martí, N. Lizama Abad, Victoria
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The influence of ultrasound and conventional heating under different processing conditions on the inactivation and potential subsequent growth of micro-organisms in orange juice was investigated. Although a limited ...[+]
Subjects: Food processing , Non-thermal technologies , Ultrasound , Orange juice , Citrus juice , Hurdle technology
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2006.06.009
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2006.06.009
Type: Artículo

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