High pressure pasteurization of apple pieces in syrup: Microbiological shelf-life and quality evolution during refrigerated storage

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 259-266

  Vercammen, Anne ^a   Vanoirbeek, Kristof G A ^a   Lemmens, Lien ^b   Lurquin, Ine ^a   Hendrickx, Marc E G ^b   Michiels, Chris W ^a  

^a Laboratory of Food Microbiology   (Belgium)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Apple pieces in syrup; Color; High hydrostatic pressure; Microbiological safety and stability; Shelf life; Texture

Indexed keywords

AFTER-TREATMENT; APPLE PIECES IN SYRUP; D-GLUCOSE; E. COLI; GLUCOSE SOLUTION; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; LIPOLYTICA; MESOPHILIC; MICROBIOLOGICAL QUALITY; MICROBIOLOGICAL SAFETY; MODEL SYSTEM; PATHOGENIC ORGANISMS; PILOT EXPERIMENT; PILOT-SCALE STUDY; PROCESSING CONDITION; QUALITY RETENTION; REAL FOODS; REFRIGERATED STORAGES; SCIENTIFIC FINDINGS; SHELF LIFE; SODIUM METABISULFITE; STORAGE PERIODS;

BIOLOGY; COLOR; ESCHERICHIA COLI; GLUCOSE; HYDROSTATIC PRESSURE; SODIUM; TEXTURES; YEAST;

FRUITS;

ESCHERICHIA COLI; MALUS X DOMESTICA; YARROWIA LIPOLYTICA;

EID: 84870573008     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.06.009     Document Type: Article

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