Impact of high-pressure processing on the microbial ecology of foods-Reference-Cited by-同舟云学术

Impact of high-pressure processing on the microbial ecology of foods

Published:2016-12-24 Issue: Volume: Page:194-216
ISSN:
Container-title:Quantitative Microbiology in Food Processing
language:
Short-container-title:

Author:

Mukhopadhyay S.¹,Ukuku D.O.²,Juneja V.¹,Ramaswamy R.³

Affiliation:

1. Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service; US Department of Agriculture; Wyndmoor PA USA

2. Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service; US Department of Agriculture; Wyndmoor PA USA

3. Thermal Process Authority; Heinz Innovation and Quality Center; Warrendale PA USA

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118823071.ch9/fullpdf

Reference185 articles.

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3. Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey;Al-Habsi;Food Chemistry,2012

4. Synergistic effect of carbon dioxide atmosp heres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages;Al-Nehlawi;LWT - Food Science and Technology,2014

5. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens;Alpas;International Journal of Food Microbiology,2000