Inactivation by ultrahigh-pressure homogenization of Escherichia coli strains inoculated into orange juice.

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Applications of High and Ultra High Pressure Homogenization for Food Safety Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications.

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Inactivation by ultrahigh-pressure homogenization of Escherichia coli strains inoculated into orange juice.

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2006 nî lūn-bûn

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2006年の論文

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2006年学术文章

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Inactivation by ultrahigh-pres ...... inoculated into orange juice.

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Inactivation by ultrahigh-pres ...... inoculated into orange juice.

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Item

label

Inactivation by ultrahigh-pres ...... inoculated into orange juice.

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Inactivation by ultrahigh-pres ...... inoculated into orange juice.

@nl

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Inactivation by ultrahigh-pres ...... inoculated into orange juice.

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Inactivation by ultrahigh-pres ...... inoculated into orange juice.

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Inactivation by ultrahigh-pres ...... s inoculated into orange juice

@en

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Búenaventura Guamis López

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M Manuel Hernández Herrero

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Wilfido José Briñez

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P2860

Heat resistance of Escherichia coli O157:H7 in apple juice

An outbreak of Escherichia coli O157:H7 infection from unpasteurized commercial apple juice.

Behavior of Yersinia enterocolitica strains inoculated in model cheese treated with high hydrostatic pressure.

Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures.

Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure.

Coliforms, Escherichia coli and Salmonella serovars associated with a citrus-processing facility implicated in a salmonellosis outbreak.

Comparison of sublethal injury induced in Salmonella enterica serovar Typhimurium by heat and by different nonthermal treatments.

Inactivation of foodborne pathogens in milk using dynamic high pressure.

Effect of low-temperature, high-pressure treatment on the survival of Escherichia coli O157:H7 and Salmonella in unpasteurized fruit juices.

Moderate temperatures affect Escherichia coli inactivation by high-pressure homogenization only through fluid viscosity.

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984-989

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scholarly article

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10.4315/0362-028X-69.5.984

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http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

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ROIG-SAGUES, A.X.

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2006-05-01T00:00:00Z

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P698

16715793

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Inactivation by ultrahigh-pressure homogenization of Escherichia coli strains inoculated into orange juice.

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P2860

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Inactivation by ultrahigh-pressure homogenization of Escherichia coli strains inoculated into orange juice.

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