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- Moody, Abigail, et al. Show all 4 Authors
- Food control 2014 v.37 pp. 305-314
- Escherichia coli; Weibull statistics; apple juice; bacteria; color; cytoplasm; electric field; equations; high pressure treatment; nonthermal processing; pasteurization; pulsed electric fields; scanning electron microscopy; temperature; transmission electron microscopy; ultrasonics
- ... The inactivation of Escherichia coli under selected treatments using high hydrostatic pressure (HHP), pulsed electric fields (PEF), and ultrasound (US) was studied in apple juice. HHP was carried out from 300 to 600 MPa (0.5–7 min, 21 °C), PEF was applied from 23.07 to 30.76 kV/cm (20–40 °C) using up to 21 pulses, and US was performed in continuous and pulsed mode at 120 μm and temperature from 50 ...
- Moody, Abigail, et al. Show all 3 Authors
- International journal of food microbiology 2011 v.151 no.3 pp. 327-337
- Saccharomyces cerevisiae; apple juice; cell death; cell fusion; cell walls; death; deformation; food processing; image analysis; microwave treatment; plasma membrane; pulsed electric fields; roughness; scanning electron microscopy; spoilage; temperature; yeasts
- ... Nonthermal technologies are becoming more popular in food processing; however, little detailed research has been conducted on the study of the lethal effect of these technologies on certain microorganisms. Saccharomyces cerevisiae is a yeast related to spoilage of fruit products such as juices; novel technologies have been explored to inactivate this yeast. Three nonthermal technologies, high hydr ...