Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment

International Journal of Food Microbiology

Volumn 174, Issue , 2014, Pages 12-18

  Zhao, Liang ^a   Wang, Yongtao ^a   Wang, Siyuan ^a   Li, Hui ^a   Huang, Wenshu ^a   Liao, Xiaojun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cucumber juice; Decompression time; High hydrostatic pressure; Homogenization; Modeling; Nisin

Indexed keywords

ARTICLE; CONTROLLED STUDY; CUCUMBER; DECOMPRESSION; FOOD PRESERVATION; FRUIT JUICE; HYDROSTATIC PRESSURE; MICROFLORA; MOULD; NONHUMAN; NONLINEAR SYSTEM; PLATE COUNT; YEAST;

CUCUMBER JUICE; DECOMPRESSION TIME; HIGH HYDROSTATIC PRESSURE; HOMOGENIZATION; MODELING; NISIN;

ANTI-INFECTIVE AGENTS; BEVERAGES; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FUNGI; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; MICROBIOTA; NISIN; TIME; YEASTS;

EID: 84892542262     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.12.023     Document Type: Article

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