Combination of pulsed electric fields, mild heat and essential oils as an alternative to the ultrapasteurization of liquid whole egg

International Journal of Food Microbiology

Volumn 189, Issue , 2014, Pages 119-125

  Espina, Laura ^a   Monfort, Silvia ^a   Álvarez, Ignacio ^a   García Gonzalo, Diego ^a   Pagán, Rafael ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Essential oils; Food preservation; Liquid whole egg; Listeria monocytogenes; Salmonella Senftenberg; Synergism

Indexed keywords

CARVACROL; CITRAL; ESSENTIAL OIL; LIMONENE;

ARTICLE; BACTERIAL MEMBRANE; CONTROLLED STUDY; EGG; ELECTRIC CONDUCTIVITY; FOOD INDUSTRY; HEAT TREATMENT; LEMON; LISTERIA MONOCYTOGENES; MANDARIN; NONHUMAN; PASTEURIZATION; PULSED ELECTRIC FIELD; SAFETY; SALMONELLA; TEMPERATURE;

(+)-LIMONENE (PUBCHEM CID: 440917); CARVACROL (PUBCHEM CID: 10364); CITRAL A (PUBCHEM CID: 638011); CITRAL B (PUBCHEM CID: 643779); ESSENTIAL OILS; FOOD PRESERVATION; LIQUID WHOLE EGG; LISTERIA MONOCYTOGENES; SALMONELLA SENFTENBERG; SYNERGISM;

ANTI-BACTERIAL AGENTS; COLONY COUNT, MICROBIAL; CYCLOHEXENES; EGGS; ELECTRICITY; FOOD ADDITIVES; FOOD-PROCESSING INDUSTRY; HOT TEMPERATURE; HUMANS; LISTERIA MONOCYTOGENES; MONOTERPENES; ODORS; OILS, VOLATILE; PASTEURIZATION; SALMONELLA; TERPENES;

EID: 84906228821     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.08.002     Document Type: Article

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