High hydrostatic pressure inactivation and recovery study of Listeria innocua and Saccharomyces cerevisiae in pitaya (Stenocereus pruinosus) juice

Author:

Quiroz-González Beatriz,Rodríguez-Martínez Verónica,García-Mateos María del Rosario,Torres J. AntonioORCID,Welti-Chanes Jorge

Funder

Tecnologico de Monterrey

Universidad Autónoma Chapingo

CONACYT

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference34 articles.

1. Phenology, postharvest physiology and marketing of pitaya (Stenocereus griseus, L.) as a sustainable resource;Armella;Acta Horticulturae,2003

2. Pitayas y Pitahayas (Stenocereus spp. e Hylocereus spp.), recursos agrícolas en el Valle de Tehuacán Puebla;Bárcenas-Abogado;Sociedades Rurales, Producción y Medio Ambiente,2010

3. Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage;Bozoglu;FEMS Immunology and Medical Microbiology,2004

4. Mechanistic studies on the inactivation of Saccharomyces cerevisiae by high pressure;Brul;Innovative Food Science & Emerging Technologies,2000

5. High hydrostatic pressure effects on Listeria monocytogenes and L. innocua: Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2;Bruschi;Food Microbiology,2017

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