Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans-Reference-Cited by-同舟云学术

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Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans

Published:2021-01 Issue: Volume:288 Page:110162
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Inanoglu Sumeyye,Barbosa-Cánovas Gustavo V.,Patel Juhi,Zhu Mei-Jun,Sablani Shyam S.,Liu Frank,Tang Zhongwei,Tang Juming

Funder

National Institute of Food and Agriculture

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

1. Seasonality of the thermal kinetics of color changes in whole spinach (spinacia oleracea) leaves under pasteurization conditions;Aamir;Int. J. Food Prop.,2014

2. Changes in Colour during High Pressure Processing of Fruits and Vegetables;Ahmed,2006

3. Thermal inactivation of Listeria innocua in salmon (Oncorhynchus keta) caviar using conventional glass and novel aluminum thermal-death-time tubes;Al-Holy;J. Food Protect.,2004

4. Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP;An;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2008

5. Modeling of Listeria monocytogenes inactivation by combined high-pressure and mild-temperature treatments in model soup;Ates;Eur. Food Res. Technol.,2016

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