High hydrostatic pressure effect on natural microflora, Saccharomyces cerevisiae, Escherichia coli, and Listeria Innocua in navel orange juice

International Journal of Food Engineering

Volumn 7, Issue 1, 2011, Pages

  Guerrero Beltran, Jose A ^a   Barbosa Canovas, Gustavo V ^b   Welti Chanes, Jorge ^c  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Escherichia coli; High hydrostatic pressure; Listeria innocua; Orange juice; Saccharomyces cerevisiae

Indexed keywords

DECIMAL REDUCTION; E. COLI; FIRST ORDER KINETICS; HIGH HYDROSTATIC PRESSURE; ISOSTATIC PRESSURE; LISTERIA INNOCUA; MICROBIAL REDUCTION; MICROFLORA; NAVEL ORANGE; ORANGE JUICE; PRESSURE TREATMENTS; PROCESSING PRESSURE; S.CEREVISIAE; SACCHAROMYCES CEREVISIAE; TIME VALUES; UP TIME;

DISEASES; ESCHERICHIA COLI; FRUIT JUICES; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; LISTERIA; MICROORGANISMS; YEAST;

PRESSURE EFFECTS;

CITRUS SINENSIS; ESCHERICHIA COLI; LISTERIA INNOCUA; SACCHAROMYCES CEREVISIAE;

EID: 79951565411     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.2166     Document Type: Article

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