Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization
Hafida Wahia, Cunshan Zhou, Olugbenga Abiola Fakayode, Robert Amanor‐Atiemoh, Long Zhang, Abdullateef Taiye Mustapha, Jin Zhang, Baoguo Xu, Rong Zhang, Haile Ma
Topics & Concepts
Orange juiceSporeFood scienceResponse surface methodologyOrange (colour)ChemistryAscorbic acidChromatographyBiologyMicrobiologyMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyUltrasound and Cavitation Phenomena