Multifactorial fungal inactivation combining thermosonication and antimicrobials

Journal of Food Engineering

Volumn 67, Issue 1-2, 2005, Pages 87-93

  López Malo, Aurelio ^a   Palou, Enrique ^a   Jiménez Fernández, Maribel ^a   Alzamora, Stella Maris ^b   Guerrero, Sandra ^b  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Antimicrobial agents; Fungal inactivation; Multifactorial preservation; Ultrasound treatments

Indexed keywords

FUNGUS PROTECTION; HEAT TREATMENT; PH EFFECTS; POTASSIUM; SORPTION; ULTRASONIC APPLICATIONS;

ANTIMICROBIAL AGENTS; FUNGAL INACTIVATION; MULTIFACTORIAL PRESERVATION; THERMOSONICATION; ULTRASOUND TREATMENT;

FOOD PRESERVATION;

ASPERGILLUS; ASPERGILLUS FLAVUS; BACTERIA (MICROORGANISMS); PENICILLIUM; PENICILLIUM DIGITATUM;

EID: 8344224537     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.05.072     Document Type: Article

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