Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan.

@article{Kumar2009InactivationOE,
  title={Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan.},
  author={Santosh Kumar and Harshavardhan Thippareddi and Jeyamkondan Subbiah and Slavoljub Živanovi{\'c} and P. Michael Davidson and Federico Harte},
  journal={Journal of food science},
  year={2009},
  volume={74 1},
  pages={
          M8-M14
        }
}
Apple juice and apple cider were inoculated with Escherichia coli K-12 and processed using a high-pressure homogenizer to study bacterial inactivation. Seven levels of pressure ranging from 50 to 350 MPa were used in the high-pressure homogenizer. Two types of chitosan (regular and water soluble) with 2 levels of concentration 0.01% and 0.1% were investigated for synergistic effect with high-pressure homogenization for the bacterial inactivation. E. coli K-12 inactivation was evaluated as a… CONTINUE READING

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