Article ID Journal Published Year Pages File Type
2086489 Innovative Food Science & Emerging Technologies 2015 9 Pages PDF
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.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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