Potentialities of High-Pressure Homogenization to Inactivate Zygosaccharomyces bailii in Fruit Juices

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Patrignani, Francesca ^a   Vannini, Lucia ^a   Kamdem, Sylvain Leroy Sado ^a,b   Lanciotti, Rosalba ^a   Guerzoni, M Elisabetta ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF YAOUNDÉ I   (Cameroon)

Author keywords

Fruit juices; High pressure homogenization; Inactivation; Viscosity; Zygosaccharomyces bailii

Indexed keywords

ARTICLE; BEVERAGE; CARROT; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; PRESSURE; PRUNUS; VISCOSITY; ZYGOSACCHAROMYCES;

BEVERAGES; DAUCUS CAROTA; FOOD MICROBIOLOGY; FOOD PRESERVATION; PRESSURE; PRUNUS; VISCOSITY; ZYGOSACCHAROMYCES;

DAUCUS CAROTA; PRUNUS ARMENIACA; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

EID: 77953877236     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01508.x     Document Type: Article

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