Effect of high pressure CO2 and mild heat processing on natural microorganisms in apple juice

International Journal of Food Microbiology

Volumn 137, Issue 1, 2010, Pages 81-87

  Liao, Hongmei ^a,b,c   Zhang, Liyun ^a,b,c   Hu, Xiaosong ^a,b,c   Liao, Xiaojun ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

Author keywords

Aerobic bacteria; Apple juice; High pressure carbon dioxide; Inactivation; Mild heat; Viable but not culturable; Yeasts and moulds

Indexed keywords

CARBON DIOXIDE;

AEROBIC BACTERIUM; APPLE JUICE; ARTICLE; ATMOSPHERIC PRESSURE; BACTERIAL COUNT; CONTROLLED STUDY; FOOD PROCESSING; FOOD STORAGE; HEATING; HIGH TEMPERATURE PROCEDURES; MICROORGANISM; MOULD; NONHUMAN; PASTEURIZATION; PRESSURE MEASUREMENT; STORAGE TEMPERATURE; THERMOSTABILITY; TIME; YEAST;

BACTERIA, AEROBIC; BEVERAGES; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGI; HOT TEMPERATURE; HYDROSTATIC PRESSURE; MALUS; YEASTS;

BACTERIA (MICROORGANISMS); MALUS X DOMESTICA;

EID: 71849118778     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.10.004     Document Type: Article

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