Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology.

Lihua FanAlex MartynenkoCraig DoucetteTimothy HughesSherry Fillmore

Published in: Journal of food science (2018)

This study provides useful information for the food industry to develop safe liquid food products using cavitation technology without wasting any raw materials.

Keyphrases

human health
microbial community
healthcare
ionic liquid
quality improvement
health information
climate change