Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment

International Journal of Food Microbiology

Volumn 158, Issue 3, 2012, Pages 218-224

  Reyes, Juan E ^a   Guanoquiza, Manuel I ^a   Tabilo Munizaga, Gipsy ^a   Vega Galvez, Antonio ^b   Miranda, Margarita ^b   Pérez Won, Mario ^b  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

^b DEPARTAMENTO DE BIOLOGÍA   (Chile)

Author keywords

Aloe vera gel; High hydrostatic pressure; Microbiota; Shelf life

Indexed keywords

ALOE VERA; ARTHROBACTER; ARTICLE; BACILLUS MEGATERIUM; CRYOPRESERVATION; GEL; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HYDROSTATIC PRESSURE; MICROBIAL CONTAMINATION; MICROBIAL GROWTH; MICROCOCCUS; NONHUMAN; RAHNELLA AQUATILIS; RHODOTORULA MUCILAGINOSA; SHELF LIFE;

ALOE; BACTERIA; GELS; GRAM-POSITIVE BACTERIA; HYDROSTATIC PRESSURE; METAGENOME; YEASTS;

ALOE VERA; ARTHROBACTER; BACILLUS MEGATERIUM; BACTERIA (MICROORGANISMS); KOCURIA; NEGIBACTERIA; POSIBACTERIA; RAHNELLA AQUATILIS; RHODOTORULA MUCILAGINOSA;

EID: 84865570895     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.07.019     Document Type: Article

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