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Safety and quality evaluation of a yogurt-based drink processed by a pilot plant PEF system
- Evrendilek, G.A., Yeom, H.W., Jin, Z.T., Zhang, Q.H.
- Journal of food process engineering 2004 v.27 no.3 pp. 197-212
- mouthfeel, shelf life, food packaging, taste sensitivity, heat treatment, strawberries, sensory evaluation, texture, food storage, pulsed electric fields, flavored milk, Listeria monocytogenes, food acceptability, brix, food processing quality, packaging materials, yeasts, appearance (quality), storage time, plate count, flavor, refrigeration, yogurt, temperature, molds (fungi), Salmonella, pH, color, nonthermal processing, polymers, Escherichia coli O157, fruit syrups