Inhibition of Pichia membranifaciens by Homogenisation and Antimicrobials

Author:

Bevilacqua Antonio,Corbo Maria Rosaria,Sinigaglia Milena

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference37 articles.

1. Attaway, J. A., Carter, R. D., & Fellers, P. J. (1988). Trends in citrus juice industry; the production and handling of fresh squeezed unpasteurized orange juice. In: Proceedings of the 10th International Congress of Fruit Juices, 21–27 February 1988, Orlando, FL, USA.

2. Berry, R. E., & Veldhuis, M. K. (1977). Processing of oranges, grapefruit and tangerines ammonium compound had a broad spectrum. In S. Nagy, P. E. Shaw, & Veldhuis (Eds.), Citrus science and technology (Vol. 2). Westport: AVI Publishing.

3. Bevilacqua, A., Cibelli, F., Corbo, M. R., & Sinigaglia, M. (2007). Effects of high-pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory medium. Letters in Applied Microbiology, 45, 382–386.

4. Bevilacqua, A., Costa, C., Corbo, M. R., & Sinigaglia, M. (2009). Effects of high pressure of homogenization on some spoiling micro-organisms, representative of fruit juice microflora, inoculated in saline solution. Letters in Applied Microbiology, 48, 261–267.

5. Bevilacqua, A., Corbo, M. R., & Sinigaglia, M. (2010). In vitro evaluation of the antimicrobial activity of eugenol, limonene and citrus extract against bacteria and yeasts, representative of the spoiling microflora of fruit juices. Journal of Food Protection, 73, 888–894.

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