Hurdle technology applied to prickly pear beverages for inhibiting Saccharomyces cerevisiae and Escherichia coli

Letters in Applied Microbiology

Volumn 60, Issue 6, 2015, Pages 558-564

  Garcia Garcia R ^a   Escobedo Avellaneda, Z ^a   Tejada Ortigoza, V ^a   Martin Belloso O ^b   Valdez Fragoso, A ^a   Welti Chanes, J ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Saccharomyces cerevisiae; Escherichia coli; Hurdle technology; Prickly pear; Pulsed electric fields

Indexed keywords

ACCIDENT PREVENTION; BENZOIC ACID; BEVERAGES; ELECTRIC FIELDS; FRUITS; SODIUM; YEAST;

% REDUCTIONS; ANTIMICROBIAL COMPOUNDS; EFFECT OF PH; HURDLE TECHNOLOGY; OPUNTIA FICUS INDICA; POTASSIUM SORBATES; PRICKLY PEAR; PULSED ELECTRIC FIELD; S.CEREVISIAE; SODIUM BENZOATE;

ESCHERICHIA COLI;

BENZOIC ACID; FOOD PRESERVATIVE; SORBATE POTASSIUM; TARTARIC ACID;

ELECTRIC FIELD; FOOD INDUSTRY; FOOD QUALITY; FOOD SAFETY; FRUIT; MICROBIAL ACTIVITY; PH; PRESERVATIVE; STORAGE; SYNERGISM; TEMPERATURE EFFECT; YEAST;

ACIDITY; ANTIBACTERIAL ACTIVITY; ANTIFUNGAL ACTIVITY; ARTICLE; BEVERAGE; CONTROLLED STUDY; ELECTRIC CONDUCTIVITY; ESCHERICHIA COLI; FOOD BIOTECHNOLOGY; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD SAFETY; FOOD STORAGE; HURDLE TECHNOLOGY; NONHUMAN; OPUNTIA FICUS-INDICA; PH; PROCESSING; PULSED ELECTRIC FIELD; SACCHAROMYCES CEREVISIAE; SHELF LIFE; STORAGE TEMPERATURE; CHEMISTRY; DRUG EFFECTS; ELECTRICITY; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; OPUNTIA; PROCEDURES;

ESCHERICHIA COLI; OPUNTIA; OPUNTIA FICUS-INDICA; SACCHAROMYCES CEREVISIAE;

BEVERAGES; ELECTRICITY; ESCHERICHIA COLI; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD-PROCESSING INDUSTRY; FRUIT; HYDROGEN-ION CONCENTRATION; OPUNTIA; SACCHAROMYCES CEREVISIAE;

EID: 84929049541     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/lam.12406     Document Type: Article

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