Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

Food business operators search for new, mild technologies, which extend the shelf life of product without changing the sensory and nutritional properties. High hydrostatic pressure (HHP) meets these requirements; however it also triggers sublethal injury of bacterial cells. Sublethal injuries could...

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Bibliografski detalji
Izdano u:Biomed Res Int
Glavni autori: Nasiłowska, Justyna, Sokołowska, Barbara, Fonberg-Broczek, Monika
Format: Artigo
Jezik:Inglês
Izdano: Hindawi 2018
Teme:
Research Article
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6311283/
https://ncbi.nlm.nih.gov/pubmed/30643817
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2018/7389381
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