Inactivation of aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Tribst, Alline A L ^a   Franchi, Mark A ^a   Cristianini, Marcelo ^a   De Massaguer, Pilar R ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Aspergillus niger; Dynamic high pressure; Heat shock; High pressure homogenization; Mango nectar

Indexed keywords

ALGORITHM; ARTICLE; ASPERGILLUS NIGER; BACTERIAL COUNT; BEVERAGE; CELL WALL; COMPARATIVE STUDY; DISINFECTION; EVALUATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FRUIT; FUNGUS SPORE; HEAT; ISOLATION AND PURIFICATION; MANGO; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; PRESSURE; SCANNING ELECTRON MICROSCOPY; TIME; ULTRASTRUCTURE; EVALUATION STUDY; MANGIFERA; PROCEDURES;

ALGORITHMS; ASPERGILLUS NIGER; BEVERAGES; CELL WALL; COLONY COUNT, MICROBIAL; DISINFECTION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD TECHNOLOGY; FRUIT; HOT TEMPERATURE; MANGIFERA; MICROBIAL VIABILITY; MICROSCOPY, ELECTRON, SCANNING; PRESSURE; SPORES, FUNGAL; TIME FACTORS;

ASPERGILLUS NIGER;

EID: 70449487273     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01370.x     Document Type: Article

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