free daily curated headlines for the juice industry
Subscribe About Archives Feed
2021-11-01

Inactivation of Escherichia coli O157:H7 in apple juice via induced electric field (IEF) and its bactericidal mechanism

Storage life analysis shows that IEF treatment can improve the stability of apple juice and the content of bioactive components. Thus, IEF is a potential technique for liquid food processing.


→ read the fulll article

research

Previous post
GEA builds world's first carbon-neutral juice production facility for innocent New carbon-neutral factory in the Netherlands to produce up to 300 million liters of chilled juice drinks and smoothies each year.
Next post
Kiwi functional beverage company crowdfunding to expand export sales Little Elephant, a functional beverage manufacturer, currently produces 6,000 units of product per month but has had to limit its marketing activities as it struggles to meet rapidly growing demand.