Quality, safety, and shelf-life improvement in fruit juices by pulsed electric fields
| dc.contributor.author | Tokuşoğlu Ö. | |
| dc.contributor.author | Odriozola-Serrano I. | |
| dc.contributor.author | Martín-Belloso O. | |
| dc.date.accessioned | 2025-04-10T11:12:25Z | |
| dc.date.available | 2025-04-10T11:12:25Z | |
| dc.date.issued | 2014 | |
| dc.description.abstract | Fruit juices are popular beverages worldwide and are perceived as nutritious food products due to their health-promoting constituents, including phenolic antioxidants. Even though, the consumption of minimally processed fruit juices has increased in recent years, distribution and marketing are limited owing to their shorter shelf life (Song et al., 2007). It is stated that various microorganisms, in particular, acid-tolerant bacteria and fungi (yeasts and molds) can cause spoilage and produce undesirable organoleptic alterations in juices. Pathogen microorganisms in products can also cause human illness (Tournas et al., 2006). © 2015 by Taylor & Francis Group, LLC. | |
| dc.identifier.DOI-ID | 10.1201/b17780 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/49599 | |
| dc.publisher | CRC Press | |
| dc.title | Quality, safety, and shelf-life improvement in fruit juices by pulsed electric fields | |
| dc.type | Book chapter |