Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2086489 | Innovative Food Science & Emerging Technologies | 2015 | 9 Pages |
Abstract
Ozone processing which can be an alternative pasteurization technology has been studied for obtaining ready-to-drink “fresh-like” juices with a minimum of nutritional, physicochemical, functional or organoleptic changes. Present results indicated that ozone exposure in a bubble column could reduce pathogenic microorganisms' populations and inhibited yeast growth in decontaminated peach juice.
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Related Topics
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Food Science
Authors
Analia B. Garcia Loredo, Sandra N. Guerrero, Stella M. Alzamora,