A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and thermo-sonication

International Journal of Food Microbiology

Volumn 151, Issue 3, 2011, Pages 327-337

  Marx, Gretchen ^a   Moody, Abigail ^a   Bermúdez Aguirre, Daniela ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

High hydrostatic pressure; Nonthermal technologies; Pulsed electric fields; Saccharomyces cerevisiae; Thermo sonication; Yeast

Indexed keywords

APPLE JUICE; ARTICLE; CELL DAMAGE; CELL DEATH; CELL DISRUPTION; CELL FUSION; CELL MEMBRANE; CELL STRUCTURE; CELL SURFACE; CELL WALL; CONTROLLED STUDY; CYTOLYSIS; ELECTRON MICROSCOPY; HYDROSTATIC PRESSURE; MICROWAVE RADIATION; NONHUMAN; PROCESSING; PULSED ELECTRIC FIELD; ROOM TEMPERATURE; SACCHAROMYCES CEREVISIAE; SCANNING ELECTRON MICROSCOPY; ULTRASOUND; YEAST CELL;

ANIMALS; BEVERAGES; ELECTRICITY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HYDROSTATIC PRESSURE; MALUS; MICE; SACCHAROMYCES CEREVISIAE; SONICATION;

MALUS X DOMESTICA; SACCHAROMYCES CEREVISIAE;

EID: 81055156715     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.09.027     Document Type: Article

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