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...

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Publicat a:Braz J Microbiol
Autors principals: Petrus, Rodrigo R., Churey, John J., Humiston, Gerard A., Cheng, Rebecca M., Worobo, Randy W.
Format: Artigo
Idioma:Inglês
Publicat: Springer International Publishing 2019
Matèries:
Food Microbiology - Research Paper
Accés en línia: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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