Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Kumar, S ^a   Thippareddi, H ^a   Subbiah, J ^a   Zivanovic, S ^b   Davidson, P M ^b   Harte, F ^b  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Apple cider; Apple juice; Chitosan; Escherichia coli; High pressure homogenization

Indexed keywords

CHITOSAN;

APPLE; ARTICLE; BACTERIAL COUNT; BEVERAGE; DOSE RESPONSE; DRUG EFFECT; ESCHERICHIA COLI K 12; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYDROSTATIC PRESSURE; METHODOLOGY; MICROBIOLOGY; SAFETY; SOLUBILITY;

BEVERAGES; CHITOSAN; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; ESCHERICHIA COLI K12; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROSTATIC PRESSURE; MALUS; SOLUBILITY;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; ESCHERICHIA COLI K12; MALUS X DOMESTICA;

EID: 58649112538     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00974.x     Document Type: Article

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