S
Sandra N. Guerrero
Researcher at Facultad de Ciencias Exactas y Naturales
Publications - 74
Citations - 2504
Sandra N. Guerrero is an academic researcher from Facultad de Ciencias Exactas y Naturales. The author has contributed to research in topics: Orange juice & Potassium sorbate. The author has an hindex of 27, co-authored 71 publications receiving 2155 citations. Previous affiliations of Sandra N. Guerrero include National Scientific and Technical Research Council & University of Buenos Aires.
Papers
More filters
Journal ArticleDOI
Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices
TL;DR: In this paper, the authors evaluated the survival of a single or strain cocktail of Escherichia coli, Saccharomyces cerevisiae, and a yeast cocktail in orange (pH 3.5), 9° Brix) and/or apple (mh 3.1) juices and in 0.1% w/w peptone water processed by two non-thermal techniques: high-intensity ultrasound (USc) and short-wave ultraviolet radiation (UV-C).
Journal ArticleDOI
Effect of ultrasound on the survival of Saccharomyces cerevisiae: Influence of temperature, pH and amplitude
TL;DR: In this article, the resistance of Saccharomyces cerevisiae cells to the action of ultrasound (20 kHz, wave amplitude in the range 71-110 μm) was analyzed at 35, 45 and 55°C in Sabouraud broth at pH 3.0 and 5.6.
Journal ArticleDOI
Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
TL;DR: In natural apple Juice, the combination of US + 60 s PL at the highest temperature build-up was the most effective treatment for both strains, and in commercial apple juice, US did not contribute to further inactivation of spores, but significantly reduced yeast population.
Journal ArticleDOI
Multifactorial fungal inactivation combining thermosonication and antimicrobials
Aurelio López-Malo,Enrique Palou,Maribel Jiménez-Fernández,Stella M. Alzamora,Sandra N. Guerrero +4 more
TL;DR: In this paper, the combined effect of simultaneous application of heat treatments, low frequency ultrasound (20 kHz) at different amplitudes, on Aspergillus flavus and Penicillium digitatum spore viability suspended in laboratory broth formulated at different aw (0.99 or 0.95) and pH (5.5 or 3.0), with or without vanillin or potassium sorbate were evaluated.
Journal ArticleDOI
Combined Use of Ultrasound and Natural Antimicrobials To Inactivate Listeria monocytogenes in Orange Juice
TL;DR: Orange juices with 1,500 or 1,000 ppm of vanillin and 100 ppm of citral were pleasant for the consumers and high-intensity ultrasound combined with mild heat treatment and natural antimicrobials may be an alternative technology for fruit juice preservation.