Cinnamon antimicrobial effect against Salmonella typhimurium cells treated by pulsed electric fields (PEF) in pasteurized skim milk beverage

Food Research International

Volumn 48, Issue 2, 2012, Pages 777-783

  Pina Perez M C ^a   Martinez Lopez A ^a   Rodrigo, D ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Antimicrobials; Cinnamon; Hurdle technology; PEF; Salmonella typhimurium; Synergistic effect

Indexed keywords

ANTIMICROBIALS; CINNAMON; HURDLE TECHNOLOGY; PEF; SALMONELLA TYPHIMURIUM; SYNERGISTIC EFFECT;

ELECTRIC FIELDS; SALMONELLA; THERMAL LOGGING;

FOOD PRESERVATION;

CINNAMOMUM VERUM; SALMONELLA TYPHIMURIUM;

EID: 84863831535     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.027     Document Type: Article

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