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Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality

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Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality

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Paniagua-Martínez, I.; Mulet Pons, A.; García Alvarado, MÁ.; Benedito Fort, JJ. (2018). Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality. Innovative Food Science & Emerging Technologies. 47:362-370. https://doi.org/10.1016/j.ifset.2018.03.024

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/147419

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Title: Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality
Author: Paniagua-Martínez, Ingrid Mulet Pons, Antonio García Alvarado, Miguel Ángel Benedito Fort, José Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The feasibility of using supercritical CO2 assisted by ultrasound (SC-CO2-HPU) in continuous mode (3.06 min residence time) for the non-thermal pasteurization of orange juice was evaluated. The proposed technology was ...[+]
Subjects: Non-thermal process , Supercritical CO2 , Ultrasound , Continuous regime , Orange juice
Copyrigths: Reserva de todos los derechos
Source:
Innovative Food Science & Emerging Technologies. (issn: 1466-8564 )
DOI: 10.1016/j.ifset.2018.03.024
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.ifset.2018.03.024
Thanks:
This work was supported by the PROMETEOII\2014\005 project financed by the Generalitat Valenciana (Conselleria d'Educació, Cultura i Esport, Valencia, Spain). The authors acknowledge the Consejo Nacional de Ciencia y ...[+]
Type: Artículo

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