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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...
Autores principales: | Li, Li, Yang, Ruijin, Zhao, Wei |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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