Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 306-313

  Monfort, S ^a   Gayan E ^a   Saldana G ^a   Puertolas E ^a   Condon S ^a   Raso, J ^a   Alvarez I ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Inactivation; LWE; Pulsed electric fields; S. aureus; Salmonella

Indexed keywords

ELECTRIC FIELD STRENGTH; ENERGETIC COSTS; ENERGY LEVEL; ENERGY VALUE; ENGINEERING DESIGN; HEAT PASTEURIZATION; MATHEMATICAL EQUATIONS; MICROBIAL INACTIVATION; MICROBIAL RESISTANCE; NONLINEAR KINETICS; PRESERVATION TECHNOLOGIES; PULSED ELECTRIC FIELD; S. AUREUS; SALMONELLA ENTERICA; SALMONELLA TYPHIMURIUM; SPECIFIC ENERGY; STAPHYLOCOCCUS AUREUS; TREATMENT CONDITIONS; TREATMENT TIME;

ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; FOOD PROCESSING; LIQUIDS; MODELS; SALMONELLA; TECHNOLOGY; WEIBULL DISTRIBUTION;

COMPUTER CRIME;

SALMONELLA; SALMONELLA ENTERICA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 77649236551     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.11.007     Document Type: Article

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