Effect of partial replacement of potassium lactate and sodium diacetate by natural green tea and grape seed extracts and postpackaging thermal treatment on the growth of Listeria monocytogenes in hotdog model system

International Journal of Food Science and Technology

Volumn 48, Issue 5, 2013, Pages 918-926

  Perumalla, Amara V S ^a   Hettiarachchy, Navam S ^a   Over, Kenneth ^b   Ricke, Steven C ^a   Slavik, Michael F ^a   Gbur, Edward ^a   Davis, Brad ^b   Acosta, Shane ^c  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Tyson Foods Incorporated   (United States)

^c CARGILL INC   (United States)

Author keywords

Grape seed extract; Green tea extract; Listeria monocytogenes; Organic acid salt; Postprocess thermal treatment

Indexed keywords

GRAPE SEED EXTRACT; GREEN TEA EXTRACTS; LISTERIA MONOCYTOGENES; ORGANIC ACID SALTS; POST PROCESS;

ANIMALS; FRUITS; LISTERIA; ORGANIC ACIDS; PLANT EXTRACTS;

HEAT TREATMENT;

LISTERIA MONOCYTOGENES; VITACEAE;

EID: 84876311363     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12042     Document Type: Article

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