The combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens in apple juice

Novel processing technologies can be used to improve both the microbiological safety and quality of food products. The application of high pressure processing (HPP) in combination with dimethyl dicarbonate (DMDC) represents a promising alternative to classical thermal technologies. This research wor...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Braz J Microbiol
Prif Awduron: Petrus, Rodrigo R., Churey, John J., Humiston, Gerard A., Cheng, Rebecca M., Worobo, Randy W.
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Springer International Publishing 2019
Pynciau:
Food Microbiology - Research Paper
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC7203250/
https://ncbi.nlm.nih.gov/pubmed/31452069
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s42770-019-00145-8
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