Moderate and high intensity pulsed electric fields: Effect on microbial inactivation, shelf life and quality of fruit juices

Food Science

• Fruit Juice 100%
• Shelf Life 100%
• Pulsed Electric Field 100%
• Pulsed Electric Field Processing 31%
• Escherichia coli 26%
• Orange Juice 21%
• Pasteurization 15%
• Pulsed Electric Field Treatment 10%
• Flavor Compounds 10%
• Thermal Pasteurization 10%
• Lactobacillus 5%
• Salmonella 5%
• Raw Fruit 5%
• Listeria monocytogenes 5%
• Food Microbiology 5%
• Quality Attribute 5%
• Storage Temperature 5%
• Mould Growth 5%
• Pectinesterase 5%
• Pasteurization Process 5%
• Thermal Inactivation 5%
• Salmonella senftenberg 5%