Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice

Food Research International

Volumn 45, Issue 2, 2012, Pages 1072-1079

  Wong, E ^a   Vaillant Barka, F ^b   Chaves Olarte, E ^c  

^a Centro Nacional de Ciencia y Tecnologia de Alimentos   (Costa Rica)

^b UMR QUALISUD   (France)

^c UNIVERSIDAD DE COSTA RICA   (Costa Rica)

Author keywords

Concentration; Food safety; Fruit juice; Membrane damage; Osmosonication; Ultrasound

Indexed keywords

LIQUID FOOD; LOGARITHMIC REDUCTION; MEMBRANE DAMAGE; MEMBRANE INTEGRITY; MEMBRANE PERMEABILITY; NONTHERMAL; ORANGE JUICE; OSMOSONICATION; PROPIDIUM IODIDE; SALMONELLA SPP; SYNERGISTIC COMBINATIONS; SYNERGISTIC EFFECT;

CELL MEMBRANES; CONCENTRATION (PROCESS); CYTOLOGY; FOOD SAFETY; FRUIT JUICES; MEMBRANES; OSMOSIS; SONICATION; SUGAR (SUCROSE); ULTRASONICS;

SALMONELLA;

BACTERIA (MICROORGANISMS); SALMONELLA;

EID: 84857409799     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.07.037     Document Type: Article

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