Cycling versus Continuous High Pressure treatments at moderate temperatures: Effect on bacterial spores?

Autor: Stéphane André, Jean-Marie Perrier-Cornet, Fatima Fekraoui, Hélène Simonin, Clara Chamontin, Olivia Auvy, Eric Ferret, Nathalie Paniel

Publikováno v: Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2021, 74, pp.102828. ⟨10.1016/j.ifset.2021.102828⟩

The advantage of using high pressure (HP) cycling treatment compared with continuous HP treatment was investigated for the inactivation of bacterial spores. The effects of parameters such as pulse number, pressure level, treatment temperature, compre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9f32a0d77dd374c31c80e2f76126795
https://doi.org/10.1016/j.ifset.2021.102828