Inactivation of Escherichia coli in an Orange Juice Beverage by Combined Ultrasonic and Microwave Treatment

The inactivation of Escherichia coli is one of the major issues in the food industry. The present study focuses on the application of a combined microwave-ultrasound system for the optimization of the inactivation of Escherichia coli ATCC 25922 in an orange juice drink. Using response surface method...

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Detalles Bibliográficos
Autores principales: Kernou, Ourdia-Nouara, Azzouz, Zahra, Belbahi, Amine, Kerdouche, Kamelia, Kaanin-Boudraa, Ghania, Amir, Akila, Madani, Khodir, Rijo, Patricia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914373/
https://www.ncbi.nlm.nih.gov/pubmed/36766194
http://dx.doi.org/10.3390/foods12030666

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914373/
https://www.ncbi.nlm.nih.gov/pubmed/36766194
http://dx.doi.org/10.3390/foods12030666

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