Oscillatory high hydrostatic pressure inactivation of Zygosaccharomyces bailii

Journal of Food Protection

Volumn 61, Issue 9, 1998, Pages 1213-1215

  Palou, Enrique ^a,b   López Malo, Aurelio ^b   Barbosa Cánovas, Gustavo V ^a   Welti Chanes, Jorge ^b   Swanson, Barry G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL ACTIVITY; HYDROSTATIC PRESSURE;

ZYGOSACCHAROMYCES BAILII;

EID: 0032167756     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.9.1213     Document Type: Article

References (12)

1. Alemán, G. D., E. Y. Ting, S. C. Mordre, A. C. O. Hawes, M. Walker, D. F. Farkas, and J. A. Torres. 1996. Pulsed ultra high pressure treatments for pasteurization of pineapple juice. J. Food Sci. 61:388-390.
2. Cheftel, J. C. 1995. High-pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1:75-90.
3. Gacula, M. C., and J. Singh. 1984. Statistical methods in food and consumers research. Academic Press, Orlando, Fla.
4. Hayakawa, I., T. Kanno, M. Tomita, and Y. Fujio. 1994. Application of high pressure for spore inactivation and protein denaturation. J. Food Sci. 59:159-163.
5. Hayakawa, I., T. Kanno, K. Yoshiyama, and Y. Fujio. 1994. Oscillatory compared with continuous high pressure sterilization on Bacillus stearothermophilus spores. J. Food Sci. 59:164-167.
6. López-Malo, A., E. Palou, and A. Argaiz. 1994. Measurement of water activity of saturated salt solutions at various temperatures, p. 113-116. In A. Argaiz, A. López-Malo, E. Palou, and P. Corte (ed.). Proceedings of the Poster Session. International Symposium on the Properties of Water. Practicum II. Universidad de las Américas-Puebla, Mexico.
7. Morris, C. E. 1993. High pressure builds up. Food Eng. October:113-120.
8. Norrish, R. S. 1966. An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups. J. Food Technol. 1:25-39.
9. Palou, E., A. López-Malo, G. V. Barbosa-Cánovas, and B. G. Swanson. High pressure treatment in food preservation, chapter 22. In M. S. Rahman (ed.). Handbook of food preservation. Marcel Dekker, New York, in press.
10. Palou, E., A. López-Malo, G. V. Barbosa-Cánovas, J. Welti-Chanes, and B. G. Swanson. 1997. Combined effect of high hydrostatic pressure and water activity on Zygosaccharomyces bailii inhibition. Lett. Appl. Microbiol. 24:417-420.
11. Palou, E., A. López-Malo, G. V. Barbosa-Cánovas, J. Welti-Chanes, and B. G. Swanson. 1997. High hydrostatic pressure as a hurdle for Zygosaccharomyces bailii inhibition. J. Food Sci. 62(4):855-857.
12. Ross, K. D. 1975. Estimation of water activity in intermediate moisture foods. Food Technol. 29(3):26-39.