Inactivation of Staphylococcus aureus and Escherichia coli in milk by different processing sequences of ultrasound and heat-Reference-Cited by-同舟云学术

Inactivation of Staphylococcus aureus and Escherichia coli in milk by different processing sequences of ultrasound and heat

Published:2018-12-13 Issue:2 Volume:39 Page:e12614
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Li Jiao¹²,Wang Jun³^ORCID,Zhao Xihong⁴,Wang Wenjun¹²,Liu Donghong¹²,Chen Shiguo¹²,Ye Xingqian¹²,Ding Tian¹²^ORCID

Affiliation:

1. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China

2. Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China

3. College of Food Science and Engineering, Qingdao Agricultural University Qingdao Shandong China

4. Key Laboratory for Green Chemical Process of Ministry of EducationSchool of Chemical Engineering and Pharmacy, Wuhan Institute of Technology Wuhan China

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12614

Reference48 articles.

1. Effects of ultrasound treatments on quality of grapefruit juice

2. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice

3. The characterization of acoustic cavitation bubbles – An overview

4. Applications of ultrasound in food and bioprocessing

5. Influence of Processing on Functionality of Milk and Dairy Proteins

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