Estimation of grapefruit juice color degradation from physicochemical properties and thermal inactivation parameters of e. coli o157 h7

Estimation of grapefruit juice color degradation from physicochemical properties and thermal inactivation parameters of e. coli o157 h7

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This study established models that quantify and predict the influences of intrinsic properties soluble solids (SS, 2-70°Brix) and dilution rate (%D, 0-80% water added), and Escherichia coli O157:H7 inactivation- related extrinsic variables heating temperature (T, 47-97°C) and heating time (t, 0.5-60...

Полное описание

Библиографические подробности
Главные авторы: Gabriel, Alonzo A. (Автор), Ables, Errol John O. (Автор), Tiangson-Bayaga (Автор)
Формат: Analytics
Язык:English
Опубликовано: 2017.
Предметы:
Nutrition.
Color changes.
Double burden of malnutrition.
Grapefruit juice.
Precision food processing.
Predictive model building.
Thermal processing.
Online-ссылка:https://forms.gle/KZjBv7aRtY6jiL5E9