Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice

Abstract The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh...

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Autores principales: Agnieszka Starek, Zbigniew Kobus, Agnieszka Sagan, Barbara Chudzik, Joanna Pawłat, Michał Kwiatkowski, Piotr Terebun, Dariusz Andrejko
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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Acceso en línea:https://doaj.org/article/f6f4f91ac030406c95f36c12a57a0b45
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