Inactivation of Escherichia coli K12 in phosphate buffer saline and orange juice by high hydrostatic pressure processing combined with freezing

Author:

Bulut Sami,Karatzas Kimon A.G.

Funder

UK

Trakya University

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets;Alizadeh;Innovative Food Science & Emerging Technologies,2007

2. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens;Alpas;International Journal of Food Microbiology,2000

3. Nonthermal technologies for fruit and vegetable juices and beverages: Overview and advances;Bevilacqua;Comprehensive Reviews in Food Science and Food Safety,2018

4. The effects of high-pressure processing at low and subzero temperatures on inactivation of microorganisms in frozen and unfrozen beef mince inoculated with Escherichia coli strain ATCC 25922;Bulut;Food and Bioprocess Technology,2014

5. Inactivation of Escherichia coli in milk by high pressure processing at low and subzero temperatures;Bulut;High Pressure Research,2014

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