Factors Affecting Microbial Inactivation during High Pressure Processing in Juices and Beverages: A Review
نویسندگان
چکیده
منابع مشابه
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Nowadays, high standard level of living has led to an increase in demand for foods which are minimally processed via high sensory and nutritional quality and also an extended shelf life. High pressure processing (HPP) is one of the techniques that was considered for food preservation at the first application in food industry. Pressures in the range of 300 to 650MPa have been found to affect the...
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The potential of high-pressure-resistant mutants of Escherichia coli to survive high-pressure pasteurization in fruit juices and in low-pH buffers was investigated. Treatments with up to 500 MPa of pressure caused only a limited direct inactivation of the mutants but resulted in an accelerated low-pH inactivation during subsequent storage.
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ژورنال
عنوان ژورنال: Journal of Food Protection
سال: 2020
ISSN: 0362-028X
DOI: 10.4315/jfp-20-096