Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields

Journal of Food Science

Volumn 73, Issue 8, 2008, Pages

  Walkling Ribeiro, M ^a   Noci, F ^a   Cronin, D A ^a   Lyng, J G ^a   Morgan, D J ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Escherichia coli; Minimal processing; Pulsed electric fields; Smoothie; Sublethal cell injury

Indexed keywords

APPLE; ARTICLE; BACTERIAL COUNT; BANANA; BEVERAGE; COCONUT; ELECTRICITY; ESCHERICHIA COLI K 12; FOOD HANDLING; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEAT; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; PINEAPPLE; SWEET ORANGE;

ANANAS; BEVERAGES; CITRUS SINENSIS; COCOS; COLONY COUNT, MICROBIAL; ELECTRICITY; ESCHERICHIA COLI K12; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HOT TEMPERATURE; MALUS; MUSA;

ANANAS COMOSUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 53549132505     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00927.x     Document Type: Article

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