Thermosonication combined with ε-polylysine (TSε): A novel technology to control the microbial population and significantly improve the overall quality attributes of orange juice
Xiangyu Sun, Qinyu Zhao, Quyu Yuan, Chenxu Gao, Qian Ge, Caihong Li, Xuebo Liu, Tingting Ma
Topics & Concepts
Food scienceOrange juiceChemistryPasteurizationOrange (colour)PolyphenolSterilization (economics)Ascorbic acidAntioxidantBiochemistryForeign exchange marketEconomicsMonetary economicsForeign exchangeMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyMicroencapsulation and Drying Processes