High hydrostatic pressure inactivation and recovery study of Listeria innocua and Saccharomyces cerevisiae in pitaya (Stenocereus pruinosus) juice-Reference-Cited by-同舟云学术

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

Published:2018-12 Issue: Volume:50 Page:169-173
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Quiroz-González Beatriz,Rodríguez-Martínez Verónica,García-Mateos María del Rosario,Torres J. Antonio^ORCID,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

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure;International Journal of Food Microbiology;2023-06

2. Cultivation, quality attributes, postharvest behavior, bioactive compounds, and uses of Stenocereus: A review;Scientia Horticulturae;2022-10

3. Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH;LWT;2022-04

4. <i>Escherichia coli</i> and <i>Listeria innocua</i> stability in carrot juice preserved by high hydrostatic pressure;AIMS Agriculture and Food;2022

5. Nonthermal Processing Technologies: Synergies and New Applications in Food Engineering;Food Engineering Series;2022