Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments

High hydrostatic pressure (HHP) was applied to fresh mango nectar (FMN) and sterilized mango nectar (SMN) to inactivate Escherichia coli and pectin methylesterase (PME). Pressure was applied at 275, 345 and 414 MPa. The come-up time (CUT) as well as 1, 2 and 4 min of treatment times were applied at...

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Veröffentlicht in:	Food science and technology international 2011-12, Vol.17 (6), p.541-547
Hauptverfasser:	Bermúdez-Aguirre, D., Guerrero-Beltrán, J. Ángel, Barbosa-Cánovas, G.V., Welti-Chanes, J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Beverages - microbiology Biological and medical sciences Carboxylic Ester Hydrolases - metabolism Colony Count, Microbial Enzyme Activation Escherichia coli Escherichia coli - growth & development Escherichia coli - isolation & purification Food industries Food microbiology Food Preservation Foodborne Diseases - prevention & control Fruit - enzymology Fruit - microbiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Hot Temperature Hydrostatic Pressure Kinetics Mangifera - enzymology Mangifera - microbiology Mangifera indica Microbial Viability Plant Proteins - metabolism Protein Denaturation Sterilization Time Factors
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