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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Published in | Foods Vol. 10; no. 11; p. 2606 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Basel
MDPI AG
28.10.2021
MDPI |
Subjects | |
Online Access | Get full text |
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