Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 4, 2003, Pages 387-393

  Lee, D U ^a   Heinz, V ^a   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Combination; High hydrostatic pressure; Liquid whole eggs; Microbial inactivation; Nisin; Ultrasound

Indexed keywords

EGG PROTEIN; NISIN;

ARTICLE; CONTROLLED STUDY; ECHOGRAPHY; EGG; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD PROCESSING; HYDROSTATIC PRESSURE; LETHALITY; LISTERIA; MICROBIAL ACTIVITY; PROTEIN FUNCTION; TEMPERATURE DEPENDENCE;

LISTERIA; LISTERIA SEELIGERI; NEGIBACTERIA;

EID: 0344874209     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00039-0     Document Type: Article

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