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- Li, S.Q.; Zhang, H.Q.; Jin, T.Z.; Turek, E.J.; Lau, M.H.
- Innovative food science & emerging technologies 2005 v.6 no.2 pp. 125
- electrical treatment, etc ; salad dressings; Lactobacillus plantarum; food contamination; food spoilage; lactic acid bacteria; bacterial contamination; food processing; heat treatment; pulsed electric fields; shelf life; models; inactivation; storage temperature; pH; viscosity; color; electrical conductivity; Show all 18 Subjects
- ... Model salad dressing inoculated with Lactobacillus plantarum 8014 was subjected to pulsed electric fields (PEF)-only processing and PEF followed by a mild heat treatment. More than 7 log inactivation was achieved by using PEF-only processing at 34 kV/cm for 45.7́micros with minimal heat contribution. Samples for shelf life evaluation were aseptically packed in 4-oz HIPS/EVOH/PE cups using a Benco ...