Processing of red wine by pulsed electric fields with respect to quality parameters
Yükleniyor...
Dosyalar
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Processing of red wine by pulsed electric fields (PEFs) with determination of physical, chemical and sensory properties as well as inactivation of Escherichia coli O157: H7, Lactobacillus delbrueckii ssp. bulgaricus, Candida lipolytica, Saccharomyces cerevisiae and Hansenula anomala revealed that increased electric field strength and treatment temperature did not cause significant difference on measured attributes (P > 0.05); however, initial number of inoculated microorganisms significantly decreased (P <= 0.05). Response surface methodology was used to design the experiments, and a central composite design with quadratic model fitted to explain microbial inactivation. It is concluded that processing of red wine with no significant changes and microbial stability can be ensured with PEF treatment.
Açıklama
Anahtar Kelimeler
Kaynak
Journal Of Food Processing And Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
39
Sayı
6
