Combination of TiO2-UV Photocatalysis and High Hydrostatic Pressure to Inactivate Bacterial Pathogens and Yeast in Commercial Apple Juice

The purpose of this study was to investigate the effect of combined treatments using TiO₂-UV photocatalysis (TUVP) and high hydrostatic pressure (HHP) on inactivation of microorganisms in commercial apple juice as model liquid food. A synergistic effect was observed for combined treatments to inacti...

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Veröffentlicht in:	Food and bioprocess technology 2016-01, Vol.9 (1), p.182-190
Hauptverfasser:	Shahbaz, Hafiz Muhammad, Yoo, Sungyul, Seo, Bohyun, Ghafoor, Kashif, Kim, Jeong Un, Lee, Dong-Un, Park, Jiyong
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture apple juice Apples Bacteria Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Coliforms Combined treatment Deactivation Disinfection E coli Escherichia coli O157 Food Science Fruit juices Gram-negative bacteria Gram-positive bacteria high pressure treatment Hydrostatic pressure Inactivation Juices Listeria Listeria monocytogenes Microorganisms Morphology Original Paper pathogens Photocatalysis Pretreatment Saccharomyces cerevisiae Salmonella Salmonella Typhimurium Scanning electron microscopy Staphylococcus aureus synergism Synergistic effect Titanium dioxide Yeasts
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