INACTIVATION OF STAPHYLOCOCCUS AUREUS IN ORANGE JUICE BY PULSED ELECTRIC FIELD TECHNOLOGY
คำสำคัญ:
Pulsed electric field, Microorganisms, Pasteurization, Orange Juiceบทคัดย่อ
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References
1. M. M. Chan and C. Kane-Martinelli, “The effect of color on perceived flavor intensity and acceptance of foods by young adults and elderly adult”, Journal of the American Dietetic Association, 97, 657 – 659, 1997.
2. C. Cortés, M. J. Esteve and A. Frígola, “Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice”, Food Control, 19 (2), 151 – 158, 2008.
3. A. J. H. Sale and W. A. Hamilton, “Effects of high electric fields on microorganisms. III. Lysis of erythrocytes and protoplasts”, Biochimica et Biophysica Acta, 163, 37 – 43, 1968.
4. H. Hulsheger, J. Potel and E. G. Niemann, “Killing of bacteria with electric pulses of high field strength”, Radiation and Environmental Biophysics, 20, 53 – 65, 1981.
5. G. V. Barbosa–canovas, U. R. Pothakamury, E. Palou and B. G. Swanson, Non-thermal Preservation of Food, Marcel Dekker, Inc., New York, 1998.
6. S. Jeyamkondan, D. S. Jayas and R. A. Holley, “Pulsed electric field processing of foods: A review”, Journal of Food Protection, 62, 1088 – 1096, 1999.
7. P. Intra, P. Manopian, C. Pengmanee, A. Yawootti, V. Asanavijit and N. Somsri, “Inactivation of E. coli for milktea pasteurization by pulsed electric field”, Journal of KMUTNB, 25,425 – 437, 2015.
8. V. Panyamuangjai, S. Janthara, R. Kusuya, A. Yawootti and P. Intra, “Application of pulsed electric field for milk pasteurization”, KMUTT Research and Development Journal, 35 (4), 469 – 484, 2012.
9. P. Sardyoung, C. Singkat, P. Thongbai, O. Sriyod, A. Yawootti and P. Intra, “Effect of electric field strength on quality of milk tea in pulsed electric field disinfection process”, Journal of KMUTNB, 27 (2), 265 - 279, 2017.
2. C. Cortés, M. J. Esteve and A. Frígola, “Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice”, Food Control, 19 (2), 151 – 158, 2008.
3. A. J. H. Sale and W. A. Hamilton, “Effects of high electric fields on microorganisms. III. Lysis of erythrocytes and protoplasts”, Biochimica et Biophysica Acta, 163, 37 – 43, 1968.
4. H. Hulsheger, J. Potel and E. G. Niemann, “Killing of bacteria with electric pulses of high field strength”, Radiation and Environmental Biophysics, 20, 53 – 65, 1981.
5. G. V. Barbosa–canovas, U. R. Pothakamury, E. Palou and B. G. Swanson, Non-thermal Preservation of Food, Marcel Dekker, Inc., New York, 1998.
6. S. Jeyamkondan, D. S. Jayas and R. A. Holley, “Pulsed electric field processing of foods: A review”, Journal of Food Protection, 62, 1088 – 1096, 1999.
7. P. Intra, P. Manopian, C. Pengmanee, A. Yawootti, V. Asanavijit and N. Somsri, “Inactivation of E. coli for milktea pasteurization by pulsed electric field”, Journal of KMUTNB, 25,425 – 437, 2015.
8. V. Panyamuangjai, S. Janthara, R. Kusuya, A. Yawootti and P. Intra, “Application of pulsed electric field for milk pasteurization”, KMUTT Research and Development Journal, 35 (4), 469 – 484, 2012.
9. P. Sardyoung, C. Singkat, P. Thongbai, O. Sriyod, A. Yawootti and P. Intra, “Effect of electric field strength on quality of milk tea in pulsed electric field disinfection process”, Journal of KMUTNB, 27 (2), 265 - 279, 2017.
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03/05/2018
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