Document Detail


Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices.
MedLine Citation:
PMID:  20492240     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: The results obtained in the present study and the proposed technology could be exploited by the industries of the beverage sector to increase the shelf life of these kinds of products. Moreover, from a technological point of view, the increase of viscosity, following the high-pressure homogenization treatment, represents a tool to expand the product gamma without the use of gelling additives or thermal treatments, which are detrimental for the sensorial and nutritional properties of this kind of products.
Authors:
Francesca Patrignani; Lucia Vannini; Sylvain Leroy Sado Kamdem; Rosalba Lanciotti; M Elisabetta Guerzoni
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Mar 
Date Detail:
Created Date:  2010-05-24     Completed Date:  2010-09-14     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M116-20     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
Beverages / microbiology*
Daucus carota / microbiology*
Food Microbiology
Food Preservation / methods*
Pressure*
Prunus / microbiology*
Viscosity
Zygosaccharomyces / growth & development*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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