Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice

The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh tomato ju...

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Detalles Bibliográficos
Autores principales: Starek, Agnieszka, Kobus, Zbigniew, Sagan, Agnieszka, Chudzik, Barbara, Pawłat, Joanna, Kwiatkowski, Michał, Terebun, Piotr, Andrejko, Dariusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7875981/
https://www.ncbi.nlm.nih.gov/pubmed/33568711
http://dx.doi.org/10.1038/s41598-021-83073-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7875981/
https://www.ncbi.nlm.nih.gov/pubmed/33568711
http://dx.doi.org/10.1038/s41598-021-83073-8

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