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Volumn 73, Issue 2, 2008, Pages
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Inactivation of Salmonella enterica ser. enteritidis in tomato juice by combining of high-intensity pulsed electric fields with natural antimicrobials
a
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Author keywords
Cinnamon bark oil; Citric acid; High intensity pulsed electric field; Salmonella Enteritidis; Tomato juice
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Indexed keywords
ANTIINFECTIVE AGENT;
CINNAMON OIL, BARK;
CITRIC ACID;
ESSENTIAL OIL;
UNCLASSIFIED DRUG;
ARTICLE;
BACTERIAL COUNT;
BEVERAGE;
DOSE RESPONSE;
DRUG POTENTIATION;
ELECTROMAGNETIC FIELD;
FOOD CONTAMINATION;
FOOD CONTROL;
FOOD PRESERVATION;
GROWTH, DEVELOPMENT AND AGING;
HUMAN;
METHODOLOGY;
MICROBIOLOGY;
SAFETY;
SALMONELLA ENTERITIDIS;
TIME;
TOMATO;
ANTI-BACTERIAL AGENTS;
BEVERAGES;
CITRIC ACID;
COLONY COUNT, MICROBIAL;
CONSUMER PRODUCT SAFETY;
DOSE-RESPONSE RELATIONSHIP, DRUG;
DRUG SYNERGISM;
ELECTROMAGNETIC FIELDS;
FOOD CONTAMINATION;
FOOD MICROBIOLOGY;
FOOD PRESERVATION;
HUMANS;
LYCOPERSICON ESCULENTUM;
OILS, VOLATILE;
SALMONELLA ENTERITIDIS;
TIME FACTORS;
CINNAMOMUM VERUM;
LYCOPERSICON ESCULENTUM;
SALMONELLA ENTERICA;
SALMONELLA ENTERITIDIS;
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EID: 39749124159
PISSN: 00221147
EISSN: None
Source Type: Journal
DOI: 10.1111/j.1750-3841.2007.00646.x Document Type: Article |
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Times cited : (44)
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References (55)
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