Use of microwave processing to reduce the initial contamination by Alicyclobacillus acidoterrestris in a cream of asparagus and effect of the treatment on the lipid fraction

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 328-334

  Giuliani, Roma ^a   Bevilacqua, Antonio ^a   Corbo, Maria Rosaria ^a   Severini, Carla ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Extra virgin olive oil; Heating treatment; Microbial stabilization; Microwave pasteurization; Oil oxidation

Indexed keywords

HEATING TREATMENT; HEATING TREATMENTS; MICROBIAL STABILIZATION; OIL OXIDATION; VIRGIN OLIVE OIL;

FOOD STORAGE; HEATING; MICROWAVES; STABILIZATION; VEGETABLE OILS;

OXIDATION;

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS; ASPARAGUS; BACTERIA (MICROORGANISMS);

EID: 77649235519     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.09.003     Document Type: Article

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