Effect of pulsed electric fields on microbial inactivation and gelling properties of porcine blood plasma

Innovative Food Science and Emerging Technologies

Volumn 23, Issue , 2014, Pages 87-93

  Boulaaba, Annika ^a   Kiessling, Martina ^b   Töpfl, Stefan ^b   Heinz, Volker ^b   Klein, Günter ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

^b German Institute of Food Technologies (DIL e V)   (Germany)

Author keywords

Gelling properties; Microbial inactivation; Porcine blood plasma; Pulsed electric fields

Indexed keywords

ELECTRIC FIELDS; ESCHERICHIA COLI; GELATION; PROTEINS;

ELECTRIC FIELD STRENGTH; GELLING PROPERTIES; INITIAL TEMPERATURES; MICROBIAL INACTIVATION; MICROBIOLOGICAL QUALITY; PORCINE BLOODS; PULSED ELECTRIC FIELD; SPECIFIC ENERGY INPUT;

BLOOD;

ESCHERICHIA COLI; PSEUDOMONAS FRAGI; STAPHYLOCOCCUS XYLOSUS; SUS;

EID: 84901985553     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.02.008     Document Type: Article

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