Effects of the high pressure of homogenization on some spoiling micro-organisms, representative of fruit juice microflora, inoculated in saline solution-Reference-Cited by-同舟云学术

Effects of the high pressure of homogenization on some spoiling micro-organisms, representative of fruit juice microflora, inoculated in saline solution

Published:2009-02 Issue:2 Volume:48 Page:261-267
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:

Author:

Bevilacqua A.,Costa C.,Corbo M.R.,Sinigaglia M.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2008.02527.x/fullpdf

Reference32 articles.

1. Effects of high-pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory medium;Bevilacqua;Lett Appl Microbiol,2007

2. Inactivation by ultrahigh-pressure homogenization of Escherichia coli strains inoculated into orange juice;Briñez;J Food Prot,2006

3. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice;Bull;Innov Food Sci Emerg Technol,2004

4. Ultra high pressure homogenization of soymilk: microbiological, physicochemical and microstructured characteristics;Cruz;Food Res Int,2007

5. High pressure homogenization as a non-thermal technique for the inactivation of microorganisms;Diels;Crit Rev Microbiol,2006

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