Evaluation of the use of pulsed electrical field as a factor with antimicrobial activity

Journal of Food Engineering

Volumn 78, Issue 4, 2007, Pages 1320-1325

  Wesierska, Ewelina ^a   Trziszka, Tadeusz ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Microbial inactivation; Pulsed electric field

Indexed keywords

ELECTRIC FIELD EFFECTS; ESCHERICHIA COLI; HEAT EXCHANGERS; PHYSIOLOGY; SUSPENSIONS (FLUIDS); THERMAL EFFECTS;

CITROBACTER FREUNDII; MICROBIAL INACTIVATION; PSEUDOMONAS AERUGINOSA; PULSED ELECTRIC FIELD;

BACTERIOLOGY;

ACINETOBACTER LWOFFII; BACTERIA (MICROORGANISMS); CITROBACTER FREUNDII; ESCHERICHIA COLI; OLIGELLA; PSEUDOMONAS AERUGINOSA; SERRATIA LIQUEFACIENS; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS GALLINARUM; STAPHYLOCOCCUS XYLOSUS;

EID: 33748546257     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.002     Document Type: Article

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