An insight on the relationship between food compressibility and microbial inactivation during high pressure processing.

Abstract

This paper investigates the effect of high pressure liquid food compressibility on S. cerevisae inactivation. Honey with various adjusted sugar with different values of compressibility was selected as a model food. S. cerevisiae cells in different honey concentrations (0-80°Brix), 600 MPa (at ambient temperature) showed an increasing resistance to… (More)
DOI: 10.1007/s13197-017-2526-7

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