Effect of high pressure CO2 and mild heat processing on natural microorganisms in apple juice
- Author
- HONGMEI LIAO; LIYUN ZHANG; XIAOSONG HU; XIAOJUN LIAO
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
[2] Key Laboratory of Fruits & Vegetables Processing of Ministry of Agriculture, China
[3] Research center for Fruit & Vegetable Processing Engineering of Ministry of Education, China - Source
International journal of food microbiology. 2010, Vol 137, Num 1, pp 81-87, 7 p ; ref : 1/2 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology; Microbiology, infectious diseases
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Aerobic bacteria Apple juice High pressure carbon dioxide Inactivation Mild heat Viable but not culturable Yeasts and moulds
- Keyword (fr)
- Bactérie Chaleur Dioxyde de carbone Haute pression Inactivation Jus fruit Levure Microorganisme Moisissure Pomme Viabilité Altération Fruit Produit à base de fruit Traitement physique
- Keyword (en)
- Bacteria Heat Carbon dioxide High pressure Inactivation Fruit juice Yeast Microorganism Mould Apple Viability Alteration Fruit Fruit product Physical dressing
- Keyword (es)
- Bacteria Calor Carbono dióxido Alta presión Inactivación Jugo fruta Levadura Microorganismo Moho Manzana Viabilidad Alteración Fruto Producto a base de fruta Procesamiento físico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22347061
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2009.10.004 
https://dx.doi.org/10.1016/j.ijfoodmicro.2009.10.004
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