✦ LIBER ✦

Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice

✍ Scribed by Aryou Emamifar; Mahdi Kadivar; Mohammad Shahedi; Sabihe Soleimanian-Zad

Book ID: 116486232
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 517 KB
Volume: 22
Category: Article
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2010.09.011

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF NANOCOMPOSITE PACKAGING CONTAI

EFFECT OF NANOCOMPOSITE PACKAGING CONTAINING AG AND ZNO ON REDUCING PASTEURIZATION TEMPERATURE OF ORANGE JUICE

✍ ARYOU EMAMIFAR; MAHDI KADIVAR; MOHAMMAD SHAHEDI; SABIHE SOLIMANIAN-ZAD 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 262 KB

Evaluation of nanocomposite packaging co

Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice

✍ Aryou Emamifar; Mahdi Kadivar; Mohammad Shahedi; Sabihe Soleimanian-Zad 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 781 KB

Inactivation of Saccharomyces cerevisiae

Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation

✍ F.P. Campos; M. Cristianini 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 94 KB

Effect of nanocomposite packaging contai

Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality

✍ Panea, Begoña; Ripoll, Guillermo; González, Jaime; Fernández-Cuello, Ángel; Albe 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 604 KB

EFFECT OF DIFFERENT PASTEURIZATION CONDI

EFFECT OF DIFFERENT PASTEURIZATION CONDITIONS ON ENZYME INACTIVATION OF ORANGE JUICE IN PILOT-SCALE EXPERIMENTS

✍ HAN B. KIM; CARMEN C. TADINI; RAKESH K. SINGH 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 452 KB

Comparative effects of de-aeration and p

Comparative effects of de-aeration and package permeability on ascorbic acid loss in refrigerated orange juice

✍ N. F. F. Soares; J. H. Hotchkiss 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 152 KB 👁 2 views

Several factors including pH, cultivar, extraction method, metal ion content and storage conditions affect the rate of ascorbic acid loss in refrigerated fruit juices. While oxygen permeation rate and product de-aeration also in¯uence ascorbic acid loss, little comparative data on these two variable