Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms

International Journal of Food Microbiology

Volumn 129, Issue 3, 2009, Pages 253-263

  Garcia Gonzalez, L ^a,b   Geeraerd, A H ^c   Elst, K ^a   Van Ginneken, L ^a   Van Impe, J F ^d   Devlieghere, F ^b  

^a FLEMISH INSTITUTE FOR TECHNOLOGICAL RESEARCH VITO   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

^c Katholieke Universiteit Leuven   (Belgium)

^d UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Bacterial inactivation; Emulsifier; High pressure carbon dioxide; NaCl; Oil; pH; Protein; Pseudomonas fluorescens; Starch; Viscosity; Water activity

Indexed keywords

BACTERIA; CARBON DIOXIDE; FOOD ANALYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FUNGI;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS FLUORESCENS;

EID: 59549097320     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.12.005     Document Type: Article

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