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...

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Détails bibliographiques
Auteurs principaux: Gabriel, Alonzo A. (Auteur), Ables, Errol John O. (Auteur), Tiangson-Bayaga (Auteur)
Format: Analytics
Langue:English
Publié: 2017.
Sujets:
Nutrition.
Color changes.
Double burden of malnutrition.
Grapefruit juice.
Precision food processing.
Predictive model building.
Thermal processing.
Accès en ligne:https://forms.gle/KZjBv7aRtY6jiL5E9