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High‐pressure destruction kinetics of spoilage and pathogenic microorganisms in mango juice

2012-04-01

Abstract excerpt

High‐pressure (HP) destruction kinetics of three common spoilage microorganisms, Zygosaccharomyces bailii, Pichia membranaefaciens and Leuconostoc mesenteroides, and two pathogenic microorganisms, Escherichia coli O157:H7 and Listeria monocytogenes Scott A, were evaluated in processed mango juice at pressures ranging between 250 and 550 MPa and a hold time 0–60 min at 20–25C with genera‐specific initia...

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Literature Corpus work
1e1e5d7a-54cb-5598-9ad7-21d43564adc4
DOI
10.1111/j.1745-4549.2011.00559.x
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High‐pressure destruction kinetics of spoilage and pathogenic microorganisms in mango juiceDOI 10.1111/j.1745-4549.2011.00559.x
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