Combinations of selected non-thermal technologies and antimicrobials for microbial inactivation in a buffer system

Food Research International

Volumn 47, Issue 1, 2012, Pages 100-105

  Munoz A ^a,b   Palgan, I ^a   Noci, F ^a   Cronin, D A ^a   Morgan, D J ^a   Whyte, P ^a   Lyng, J G ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b UNIVERSITY OF GRANADA   (Spain)

Author keywords

Antimicrobials; High intensity light pulses; Non thermal preservation; Pulsed electric fields; Thermo sonication

Indexed keywords

ANTIMICROBIALS; BUFFER SYSTEM; COMBINED TREATMENT; E. COLI; FOOD SYSTEM; LISTERIA INNOCUA; MICROBIAL INACTIVATION; MICROBIAL REDUCTION; MODEL SOLUTION; NON-THERMAL PROCESSING; NON-THERMAL TECHNOLOGY; NONTHERMAL; ORGANOLEPTIC CHARACTERISTICS; PULSED ELECTRIC FIELD; PULSEWIDTHS; RESIDENCE TIME; THERMO-SONICATION;

ANTIBIOTICS; ELECTRIC FIELDS; ESCHERICHIA COLI; HIGH INTENSITY LIGHT; LACTIC ACID; LIGHT TRANSMISSION; MICROORGANISMS;

LIGHT PULSE GENERATORS;

ESCHERICHIA COLI; LISTERIA INNOCUA;

EID: 84858731251     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.02.001     Document Type: Article

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