Continuous Cold Pasteurisation of Contaminated Wine Using Nano- and Micro-Tubular Cellulose.
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- Food & Bioprocess Technology, 2015, v. 8, n. 3, p. 539, doi. 10.1007/s11947-014-1416-5
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Works matching DE "WINE pasteurization"
Results: 4
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Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines.
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- Beverages, 2021, v. 7, n. 4, p. 1, doi. 10.3390/beverages7040069
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- Article
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Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/ Brettanomyces: effect on both aromatic and chromatic quality of wine.
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- European Food Research & Technology, 2012, v. 235, n. 1, p. 147, doi. 10.1007/s00217-012-1742-7
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4
Review of Dense Phase CO<sub>2</sub> Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 1, p. R1, doi. 10.1111/j.1365-2621.2006.tb12397.x
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