Evaluation of Pulsed Electric Field and Conventional Thermal Processing for Microbial Inactivation in Thai Orange Juice

A pulsed electric field (PEF) is a technology used for microbial inactivation in food and beverages. This study aimed to examine the effect of PEF treatment on microbial inactivation and quality parameters in Thai orange juice (TOJ). The results showed that PEF and conventional thermal pasteurizatio...

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Detalles Bibliográficos
Autores principales: Kantala, Chatchawan, Supasin, Supakiat, Intra, Panich, Rattanadecho, Phadungsak
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031134/
https://www.ncbi.nlm.nih.gov/pubmed/35454689
http://dx.doi.org/10.3390/foods11081102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031134/
https://www.ncbi.nlm.nih.gov/pubmed/35454689
http://dx.doi.org/10.3390/foods11081102

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