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Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics |
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| Authors: | Prashant Raj Pokhrel Daniela Bermúdez‐Aguirre Héctor E. Martínez‐Flores M. Guadalupe Garnica‐Romo Shyam Sablani Juming Tang Gustavo V. Barbosa‐Cánovas |
| Affiliation: | 1. Center for Nonthermal Processing of Food, Washington State Univ., Pullman, Wash., U.S.A;2. Dept. of Biological Systems Engineering, Washington State Univ., Pullman, Wash, U.S.A;3. Faculty of Chemical Pharmacobiology, Michoacana Univ., St. Nicholas, Mexico;4. Faculty of Civil Engineering, Michoacana Univ., St. Nicholas, Mexico |
| Abstract: | |
| Keywords: | carrot juice Escherichia coli mild‐pasteurization nonthermal processing ultrasound |