Synergistic Processing of Skim Milk with High Pressure Nitrous Oxide, Heat, Nisin, and Lysozyme to Inactivate Vegetative and Spore-Forming Bacteria

Food and Bioprocess Technology

Volumn 10, Issue 12, 2017, Pages 2132-2145

  Sikin, Adi Md ^a,b,c   Walkling Ribeiro, Markus ^a,d   Rizvi, Syed S H ^a  

^a Department of Obstetrics Gynecology   (United States)

^b UNIVERSITI TEKNOLOGI MARA   (Malaysia)

^c Integrative Pharmacogenomics Institute (iPROMISE)   (Malaysia)

^d UNIVERSITY OF GUELPH   (Canada)

Author keywords

Antimicrobial agents; Heat assisted high pressure processing (HPP) of milk; Hurdle strategies; Sub lethal cell injury; Supercritical nitrous oxide; Synergistic treatment effect

Indexed keywords

ANTIBIOTICS; ANTIMICROBIAL AGENTS; BACTERIA; BACTERIOLOGY; ENZYMES; ESCHERICHIA COLI; NITROGEN OXIDES; PROCESSING;

CELL INJURY; HIGH PRESSURE PROCESSING; HURDLE STRATEGIES; NITROUS OXIDE; TREATMENT EFFECTS;

HIGH PRESSURE EFFECTS;

EID: 85028350462     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-017-1982-4     Document Type: Article

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