The effects of using a direct electric current on the chemical properties of gelatine gels and bacterial growth

Journal of Food Engineering

Volumn 170, Issue , 2016, Pages 1-7

  Król, Zaneta ^a   Jarmoluk, Andrzej ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Direct current; Gelatine; Preservation; Staphylococcus aureus; Storage; Yersinia enterocolitica

Indexed keywords

BACTERIA; ELECTRODES; ENERGY STORAGE; FOOD PRESERVATION; FOOD STORAGE; METAL IONS; SODIUM CHLORIDE; WOOD PRESERVATION;

CHLORIDE CONCENTRATIONS; CHLORIDE ION CONCENTRATION; DIRECT CURRENT; DIRECT ELECTRIC CURRENTS; GELATINE; SODIUM ION CONCENTRATION; STAPHYLOCOCCUS AUREUS; YERSINIA ENTEROCOLITICA;

PH;

EID: 84952862460     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.08.017     Document Type: Article

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