HIGH-PRESSURE DESTRUCTION KINETICS OF SPOILAGE AND PATHOGENIC MICROORGANISMS IN MANGO JUICE-Reference-Cited by-同舟云学术

HIGH-PRESSURE DESTRUCTION KINETICS OF SPOILAGE AND PATHOGENIC MICROORGANISMS IN MANGO JUICE

Published:2011-09-16 Issue:2 Volume:36 Page:113-125
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

HIREMATH NIKHIL D.,RAMASWAMY HOSAHALLI S.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2011.00559.x/fullpdf

Reference62 articles.

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3. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure sensitive strains of foodborne pathogens;ALPAS;Int. J. Food Microbiol.,2000

4. BASAK , S. 2001 Studies on high pressure processing of orange juice: enzyme inactivation, microbial destruction, and quality changes, process verification and storage

5. Ultra high pressure treatment of orange juice: A kinetic study on inactivation of pectin methyl esterase;BASAK;Food Res. Intern.,1996

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