Thermal and non-thermal orange juice pasteurization: the impact of ultrasound, thermosonication and heat treatment on S. aureus kinetic inactivation behaviour
S. aureus survival is a serious issue in the food field, which has pushed researchers to develop safe inactivation processes and, at the same time, not affect the food product’s nutritional value. All of this to meet the increasing consumer demand for safe and quality food. One of the non-thermal pr...
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2022
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/37279 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/37279 |