Inactivation of Escherichia coli O157:H7 by high pressure carbon dioxide combined with nisin in physiological saline, phosphate-buffered saline and carrot juice-Reference-Cited by-同舟云学术

Inactivation of Escherichia coli O157:H7 by high pressure carbon dioxide combined with nisin in physiological saline, phosphate-buffered saline and carrot juice

Published:2014-07 Issue: Volume:41 Page:139-146
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Bi Xiufang,Wang Yongtao,Zhao Feng,Zhang Yan,Rao Lei,Liao Xiaojun,Hu Xiaosong,Sun Zhijian

Funder

Novel Technologies and Equipments of Food Non-thermal Processing

Chinese Universities Scientific Fund

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference29 articles.

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3. Use of linear, Weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk;Chen;Food Microbiology,2007

4. Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli;Corwin;Journal of Food Science,2002

5. Effect of compressed carbon dioxide on microbial cell viability;Dbes-Louka;Applied and Environmental Microbiology,1999

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