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

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...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Gabriel, Alonzo A. (VerfasserIn), Ables, Errol John O. (VerfasserIn), Tiangson-Bayaga (VerfasserIn)
Format:	Analytics
Sprache:	Englisch
Veröffentlicht:	2017.
Schlagworte:	Nutrition. Color changes. Double burden of malnutrition. Grapefruit juice. Precision food processing. Predictive model building. Thermal processing.
Online-Zugang:	https://forms.gle/KZjBv7aRtY6jiL5E9