The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice

Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural pr...

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Detalles Bibliográficos
Autores principales: Li, Li, Yang, Ruijin, Zhao, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622698/
https://www.ncbi.nlm.nih.gov/pubmed/34828887
http://dx.doi.org/10.3390/foods10112606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622698/
https://www.ncbi.nlm.nih.gov/pubmed/34828887
http://dx.doi.org/10.3390/foods10112606

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