Baroprotective effect of increased solute concentrations on yeast and moulds during high pressure processing

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 4, 2007, Pages 535-542

  Goh, Eleen L C ^a,b   Hocking, Ailsa D ^a   Stewart, Cynthia M ^a   Buckle, Ken A ^b   Fleet, Graham H ^b  

^a CSIRO   (Australia)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Glycerol; High pressure; Mould; NaCl; Solute concentration; Sucrose; Yeast

Indexed keywords

CONCENTRATION (PROCESS); GLYCEROL; SCANNING ELECTRON MICROSCOPY; SODIUM CHLORIDE; SUGAR (SUCROSE); WATER;

BAROPROTECTIVE EFFECT; HIGH PRESSURE;

YEAST;

BACTERIA (MICROORGANISMS); FUNGI; FUSARIUM OXYSPORUM; HANSENIASPORA UVARUM; PENICILLIUM EXPANSUM; PICHIA; PICHIA ANOMALA; RHIZOPUS; RHIZOPUS STOLONIFER; SACCHAROMYCES CEREVISIAE;

EID: 34548688622     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.04.004     Document Type: Article

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