Effect of high hydrostatic pressure on cashew apple (Anacardium occidentale L.) juice preservation

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Lavinas, F C ^a   Miguel, M A L ^a   Lopes, M L M ^a   Valente Mesquita, V L ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Cashew apple juice; Escherichia coli; Food preservation; High hydrostatic pressure; Inactivation kinetics

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIUM; BEVERAGE; CASHEW NUT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HYDROSTATIC PRESSURE; KINETICS; METHODOLOGY; MICROBIOLOGY; TIME;

ANACARDIUM; BACTERIA; BEVERAGES; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGI; HYDROSTATIC PRESSURE; KINETICS; TIME FACTORS;

ANACARDIUM OCCIDENTALE; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; FUNGI; MALUS X DOMESTICA;

EID: 48749107677     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00791.x     Document Type: Article

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