Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree

Author:

Mukhopadhyay Sudarsan,Sokorai Kimberly,Ukuku Dike,Fan Xuetong,Juneja Vijay

Funder

USDA

Publisher

Elsevier BV

Subject

Food Science

Reference77 articles.

1. Delayed cooling or suboptimal storage temperatures reduce butterhead lettuce shelf-life;Aguero;International Journal of Vegetable Science,2014

2. The effect of high pressure treatment on rheological characteristics and color of mango pulp;Ahmed;International Journal of Food Science and Technology,2005

3. Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life;Allende;International Journal of Food Microbiology,2004

4. Preserving foods through high-pressure processing;Balasubramaniam;Food Technology,2008

5. Recovery of surface bacteria from and surface sanitization of cantaloupes;Barak;Journal of Food Protection,2003

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