Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure

Food Research International

Volumn 39, Issue 1, 2006, Pages 98-105

  Tahiri, Imane ^a   Makhlouf, Joseph ^a   Paquin, Paul ^a   Fliss, Ismail ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Bacterial inactivation; Dynamic high pressure; E. coli O157:H7; Lactic acid bacteria; Moulds; Orange juice; Yeasts

Indexed keywords

ESCHERICHIA COLI; FRUIT JUICES; HIGH PRESSURE EFFECTS; PHOSPHATES; YEAST;

BACTERIAL INACTIVATION; DYNAMIC HIGH PRESSURE; E.COLI 0157:H7; LACTIC ACID BACTERIA; MOULDS; ORANGE JUICE;

BACTERIA;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; ESCHERICHIA COLI O157-H7; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; NEGIBACTERIA; PENICILLIUM; POSIBACTERIA; SACCHAROMYCES CEREVISIAE;

EID: 26844481172     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.06.005     Document Type: Article

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