A comprehensive study on the inactivation of Escherichia coli under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and ultrasound

The inactivation of Escherichia coli under selected treatments using high hydrostatic pressure (HHP), pulsed electric fields (PEF), and ultrasound (US) was studied in apple juice. HHP was carried out from 300 to 600 MPa (0.5–7 min, 21 °C), PEF was applied from 23.07 to 30.76 kV/cm (20–40 °C) using u...

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Veröffentlicht in:	Food control 2014-03, Vol.37, p.305-314
Hauptverfasser:	Moody, Abigail, Marx, Gretchen, Swanson, Barry G., Bermúdez-Aguirre, Daniela
Format:	Artikel
Sprache:	eng
Schlagworte:	Apple juice Biological and medical sciences Electron microscopy Escherichia coli Food industries Fundamental and applied biological sciences. Psychology General aspects Hygiene and safety Malus Modeling Nonthermal processing
Online-Zugang:	Volltext
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