Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice

Currently, thermal pasteurisation (TP) remains the most widely applied technique for commercial orange juice preservation; however, a high temperature causes adverse effects on the quality attributes of orange juice. In order to explore a novel non-thermal sterilization method for orange juice, the...

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Detalles Bibliográficos
Autores principales: Zhao, Qinyu, Yuan, Quyu, Gao, Chenxu, Wang, Xiaoyang, Zhu, Bihe, Wang, Jiaqi, Sun, Xiangyu, Ma, Tingting
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393855/
https://www.ncbi.nlm.nih.gov/pubmed/34441628
http://dx.doi.org/10.3390/foods10081851

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393855/
https://www.ncbi.nlm.nih.gov/pubmed/34441628
http://dx.doi.org/10.3390/foods10081851

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