Potentialities of High-Pressure Homogenization to Inactivate Zygosaccharomyces bailii in Fruit Juices
Author:
Publisher
Wiley
Subject
Food Science
Reference28 articles.
1. Inactivation of Listeria innocua inoculated into milk and orange juice using ultrahigh-pressure homogenization;Brinez;J Food Prot,2006
2. Inactivation by Ultrahigh-Pressure Homogenization of Escherichia coli Strains Inoculated into Orange Juice;Briñez;J Food Prot,2006
3. Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk;Burns;J Dairy Sci,2008
4. High-pressure homogenization treatment as a non-thermal technique fort he inactivation of microorganism;Diels;Crit Rev Microbiol,2006
5. Pulsed high pressure treatment for the inactivation of Saccharomyces cerevisiae: the effect of process parameters;Donsì;J Food Engr,2007
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