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Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields

✍ Scribed by Javier Raso; María Luisa Calderón; Marcela Góngora; Gustavo V. Barbosa-Cánovas; Barry G. Swanson

Book ID
108821631
Publisher
Institute of Food Technologists
Year
2006
Tongue
English
Weight
81 KB
Volume
63
Category
Article
ISSN
0022-1147

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The common methods for inactivation of bacteria involve heating or exposure to toxic chemicals. These methods are not suitable for heat-sensitive materials, food, and pharmaceutical products. Recently, a complete inactivation of many microorganisms was achieved with high-pressure carbon dioxide at a