Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices

International Journal of Food Microbiology

Volumn 161, Issue 1, 2013, Pages 23-30

  Espina, Laura ^a   García Gonzalo, Diego ^a   Laglaoui, Amin ^b   Mackey, Bernard M ^c   Pagán, Rafael ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b ABDELMALEK ESSAADI UNIVERSITY   (Morocco)

^c UNIVERSITY OF READING   (United Kingdom)

Author keywords

Escherichia coli O157:H7; Essential oils; High hydrostatic pressure; Listeria monocytogenes; Sublethal injury; Synergistic effect

Indexed keywords

BETA PINENE; BORNEOL; CAMPHOR; CARVACROL; CINEOLE; ESSENTIAL OIL; LIMONENE; LINALOOL; PINENE; PULEGONE; TERPINEN 4 OL; THYMOL;

APPLE JUICE; ARTICLE; BACTERIAL CELL; CELL POPULATION; CITRUS; CONTROLLED STUDY; CYPERUS; ESCHERICHIA COLI; EUCALYPTUS GLOBULUS; FOOD PRESERVATION; FRUIT JUICE; HYDROSTATIC PRESSURE; JUNIPERUS; LISTERIA MONOCYTOGENES; MANDARIN; MENTHA PULEGIUM; NONHUMAN; ORANGE JUICE; PH; ROSEMARY; SWEET ORANGE;

CITRUS; CITRUS LIMON; CITRUS RETICULATA; CITRUS SINENSIS; CYPERUS LONGUS; DRYOBALANOPS; ESCHERICHIA COLI; EUCALYPTUS GLOBULUS; JUNIPERUS PHOENICEA; LISTERIA MONOCYTOGENES; LISTERIA MONOCYTOGENES EGD-E; MALUS X DOMESTICA; MENTHA PULEGIUM; ROSMARINUS OFFICINALIS;

EID: 84871969830     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.11.015     Document Type: Article

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